Kielbasa Quest chapter 2: Smokies

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HushyQ

Smoke Blower
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Dec 30, 2023
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Cleveland, Ohio
Well, it was time to try and fix my first Polish Sausage recipe and this time I decided to slow down a bit. A little too ambitious(ie stupid) the first time around making 17 lbs. I also had some sheep casings from my butcher that I haven't touched so I decided to crack 2 nuts. Play with recipe & try my hand at sheep casings.
So here's my first attempt at what we always called "Smokies". Many of the old butchers around here make them and they are basically a smaller, drier version of their polish or slovenian sausage. We grew up on these and I thought what the hell.
The result was pretty darn tasty and I didn't even get to fully dry them before they were gone. I also lost probably a pound because the test patties were so tasty the wife and I had polish sausage burgers for lunch while they dried out.
I feel very confident that if you like a bold, garlicky, really smokey "Smokie". This recipe will not disappoint. In fact, its the gift that keeps on giving as you'll taste em for a while. Kinda like "Polish Breath Mints", lol.
Mix.jpg

Test Patty.jpg

Stuffed & dried.jpg

Start Smoke.jpg

Bloomin.jpg

1 day dry in fridge.jpg

5lb Rudys Ground Chuck(90/10) From my butcher Rudys Fine Meats


1 lb pork fat ground fine plate


Total = 2721 grams





cure .25% =6.8 grams


salt 1.8%=49 grams( 20 g MSG & 29 grams kosher)


Course pepper 1%=27 grams


(Lanes)Granulated Garlic 2.5%=68 g


marjoram? = 1 TBL doesn’t weigh on scale.



8 oz water





mixed and mixed and mixed and it just didn’t get as sticky it needed it to be


added 30 g NDMP cause I wanted to use as little as possible and that was enough to get the bind I wanted.


Test Patty was Soooooooo Good. MSG must stand for Magic Shit Goombah


Stuffed into Sheep casings, placed on racks and dried in front of fan for 3 hrs turning once. Thanks again for SmokinEdge casing tips as I thought I would have a hard time with these little suckers. Nope. A couple blowouts but my own fault not moving em down the horn when they started to stick.


put on smoker with 2 tubes of cherry chips and cherry pellets


after 3 hours both tubes were almost gone. added cherry chips to another tube and went another 45 min.


took off smoker and got Treager to 175 and placed the smokies back on grill to get to IT of 155. My stuffing skills still not there yet so my sticks were inconsistent in width so temp varied from 161 to 151



Gave cold shower and placed on rack to bloom for 3 hours in front of fan on low


Tasted a couple of broken pieces and the FLAVOR WAS REALLY CLOSE. LIKE, MAYBE THIS IS THE POLISH SAUSAGE RECIPE OF MY DREAMS.



cut into sticks and placed on rack in fridge to dry out overnight.

I will Definitely be using this recipe and grinding my own Pork and Beef to make sausage. Stay Tuned.
 
Oh, I forgot. After the meat cured for 12 hours in fridge I added 8 more ounces of water before stuffing to loosen it up and really try and get those wrinkles.
 
Those look delicious to me. Add some nutmeg and caraway and you’d have a Kabanosy. Very delicious dried meat stick. Nice work and stay after it.
 
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Yes, does look pretty good.

What I eventually realized was when trying out new recipes, 5 pounds makes for a good size for a test run. A lot of recipes show spices for 10 pounds, so is easy to cut that into half. And if using pork, almost any pork butt will yield at least 5 pounds when trimmed and ready to grind. If its good, you can make more next time. If dismal failure, you only have 5 pounds to toss or somehow get rid of.

And for that amount, also possible to simply buy ground pork or beef for the test run.
 
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Those look delicious to me. Add some nutmeg and caraway and you’d have a Kabanosy. Very delicious dried meat stick. Nice work and stay after it.
Thanks SE!!! That sounds delicious. Can you give me the amount of each you would add to this recipe?
 
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Yes, does look pretty good.

What I eventually realized was when trying out new recipes, 5 pounds makes for a good size for a test run. A lot of recipes show spices for 10 pounds, so is easy to cut that into half. And if using pork, almost any pork butt will yield at least 5 pounds when trimmed and ready to grind. If its good, you can make more next time. If dismal failure, you only have 5 pounds to toss or somehow get rid of.

And for that amount, also possible to simply buy ground pork or beef for the test run.
Thanks Warden!!! And thank God I've never had to say that before, lol.
Yeah, I kicked myself with that first giant batch. I'll let you know how it transfers to the hog casings. I think I'll do 5 lbs of this recipe and 5 lbs with SmokinEdge advice of caraway and nutmeg.
 
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