Kielbasa, My First Effort

Discussion in 'Sausage' started by disco, Feb 14, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I decided to try kielbasa. A friend of mine's family makes it but they don't cure or smoke it. They mix the meats and poach it and eat it immediately. I adjusted the recipe to use cure and to smoke it.

    Here is the recipe I used:

    667 grams (1 1/2 pounds) pork shoulder

    333 grams (1/2 pound) lean beef

    4 cloves garlic

    5 ml (1 teaspoon) kosher salt

    5 ml (1 teaspoon) fine grind black pepper.

    5 ml (1 teaspoon) dried marjoram

    2.5 ml (1/2 teaspoon) Prague powder 1

    100 ml (1/2 cup) ice water

    50 ml (1/4) cup dry skim milk powder

    I ground the meat with the large plate in my Kitchen Aid.

    I chopped the garlic fine and mixed the remaining ingredients into a slurry.



    I mixed the slurry thoroughly into the meat.


    I stuffed it into hog casings in about 12 inch links.



    I let them sit in the fridge overnight. Then I hung them for a couple of hours to get totally dry.


    I put a probe in one and cold smoked them in the Bradley for 2 hours over pecan. Then I turned the heat up to 180 F for another 2 hours.


    The internal temperature was about 130 F and I took it out and finished it by poaching it until the internal temperature hit 165 F and then plunged it in ice water. It only took minutes to get to temperature.



    I let it hang for a couple of hours.

    Here is the finished product.


    The Verdict

    This is way better than the store product. It has a nice chew and a good garlic flavour. However, I will still try other recipes as I believe I can do better. I will enjoy this first effort though and I have already eaten a lot of it.

    Disco
     
    seenred, gary s, c farmer and 3 others like this.
  2. [​IMG]

    I have to say that is some fine sausage. I can almost smell the garlic from hear. We do have a cold front coming in from the north [​IMG].

    Happy smoken.

    David
     
  3. reinhard

    reinhard Master of the Pit OTBS Member

    Looks great!!! Kielbasa is my favorite sausage [but everything else is a close second LOL].  Great work on that sausage!!!  Reinhard
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D, Nice looking kielbasa!
     
  5. java

    java Smoking Fanatic

    nice job Disco, its gettinr to be time to make more, as our freezer is about emty.
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, David. It isn't a cold front coming from here. We have been so warm there is practically no snow left. I am worried about my garlic coming up too early!
    Thanks, Reinhard. I have to admit, Andouille is my favourite but I won't ever turn down kielbasa.

    Disco
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, CM. It was tasty too.
    An empty freezer? Don't let it happen, sir!

    Disco
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Perfect timing Disco.

    I am wanting some kielbasa.

    That looks awesome. Gonna have to try this recipe, so I have something to start with.

    :points: for a great thread.
     
  9. inkjunkie

    inkjunkie Master of the Pit

    On "The List" of things I want to make
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam. I am afraid I am a sausage junkie. The point is appreciated!
    Thanks, inkjunkie. If your list is like mine, it is getting awfully long!

    Disco
     
  11. inkjunkie

    inkjunkie Master of the Pit

    The list grows longer almost daily now...We have been experimenting with some Chorizo recipes, yours is coming up here shortly. With The Boss being allergic to eggs we have to limit ourselves to how frequently we have Chorizo.
     
    Last edited: Feb 14, 2015
  12. szynka

    szynka Fire Starter

    "kielbasa" is the Polish word for "sausage".  So this the first time you made sausage?
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Wow I can't believe how much good food I missed, yesterday because I worked a flea market. I always made mine with just pork will try the beef mix.
     
  14. brooksy

    brooksy Master of the Pit

    Great looking kielbasa Disco! You are becoming one of the great sausage makers here with all the sausage you keep making!! Thanks for sharing.
     
  15. brooksy

    brooksy Master of the Pit

    Douche!
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Great Looking kielbasa disco.... I especially like the amount of garlic added...
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! Nope, I have made a sausage or two. This is just the first time I applied effort.
    When I started researching this, I was amazed by all the different recipes. I went with this one because it was a family recipe from a Polish family. I was thinking of trying a 100% pork version!
    Nope, just a sausage maker. I will never be the pro some of the members are. Thanks for the kind words though.

    Disco
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Ah Brooksy, be generous of spirit. I love laughing at myself. There is so much material to work with!
    Well, She Who Must Be Obeyed did mention the amount of garlic but it is a garlic sausage and it was the amount my friend's family uses. Thanks, David.

    Disco
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice thread Disco, this I have to try ! Looks awesome ! Thumbs Up
     
  20. tigerregis

    tigerregis Meat Mopper

    Great looking eats.Check your metrics.Half pound should be 284g.
     

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