Wondering if any one here has tried this recipe for Kielbasa. I've tried different ones but not satisfied yet. LOL
Comments on this one before I make it is appreciated
Ingredients
4 lbs. ground pork shoulder
1 lb. ground beef
2 cups ice water I did 1 1/2 cups of water. after making the recipe1 cup would of been enough.
1 tsp. #1 insta cure
7 tsp. kosher salt Cut back to 5 tsp. Kosher salt or 4 tsp. table salt.
1 Tbs. sugar
1 Tbs. garlic powder Did 2 Tbs. of fresh garlic minced.
1 Tbs. course black pepper
1 Tbs. onion powder
2 1/2 tsp. mustard powder
1 cup nonfat powdered milk
.
Here is the other recipe I will be doing.
Ingredients
4 lbs. ground pork shoulder
1 lb. ground beef
2 cups ice water I did 1 1/2 cups of water. after making the recipe1 cup would of been enough.
1 tsp #1 insta cure
7 tsp kosher salt Cut back to 5 tsp. Kosher salt or 4 tsp. table salt.
1 1/4 tsp.sugar
1 Tbs. garlic powder Did 2 Tbs. of fresh garlic minced.
1 Tbs. course black pepper
1 Tbs. onion powder
1 tsp. ground marjoram
1 cup nonfat powdered milk
Difference less sugar and marjoram instead of mustard.
Got all the spices put together for both recipes, Brown blows spices & herbs. Pink pig blows powdered milk. Little blows salt and insta cure.
7lbs. Pork shoulder and two pounds of ground beef Shoulder on sale at Meijer's, Bought 4 of them. $1.19 lb.
Deboned, removed some unwanted tissue. Came out to 6 lbs. Need 2 more lbs. of pork. Lucky me local store had some pork sour loin on sale.
$0.99 cents lb. We'll debone and cut up. Add one more pound of pork to each recipe. Now I have 4 pounds pork and one pound ground beef for each recipe.
Spices are mixed into the meat. Hand mix. No powdered milk, salts or water.
Hum two extra pounds of pork. Ok mix up some breakfast sausage. Now we'll put all the meat back into the frig for 4 hours so spices can impregnate meat. oh ya.
4 Hours are up. First I'll grind the sausage and get it out of the way.
Had to make up two paddies for wife and I to taste. The rest packaged and in the freezer.
Ok now onto grinding both recipes but separated.
Have the salt and cure dissolving in 1 1/2 cups of ice cold water.
Ground up, one on left is mustard and must say it smell delicious.
I mix the powdered milk into the meat, next added the dissolved cure and salt water. Mixed well until sticky. Now I know 1 cup of water would of been just fine.
Time to get the stuffer out and make some rings. I'm using fresh hog casings. So fare I'm very pleased.
Tomorrow into the smoker. The high temp tomorrow here in Ohio is 16 degrees and windy. This out to be fun. Ya right in my mind maybe LOL.
More updates tomorrow. We'll find out what taste better mustard or marjoram. well at least my opinion.
Comments on this one before I make it is appreciated
Ingredients
4 lbs. ground pork shoulder
1 lb. ground beef
2 cups ice water I did 1 1/2 cups of water. after making the recipe1 cup would of been enough.
1 tsp. #1 insta cure
7 tsp. kosher salt Cut back to 5 tsp. Kosher salt or 4 tsp. table salt.
1 Tbs. sugar
1 Tbs. garlic powder Did 2 Tbs. of fresh garlic minced.
1 Tbs. course black pepper
1 Tbs. onion powder
2 1/2 tsp. mustard powder
1 cup nonfat powdered milk
.
Here is the other recipe I will be doing.
Ingredients
4 lbs. ground pork shoulder
1 lb. ground beef
2 cups ice water I did 1 1/2 cups of water. after making the recipe1 cup would of been enough.
1 tsp #1 insta cure
7 tsp kosher salt Cut back to 5 tsp. Kosher salt or 4 tsp. table salt.
1 1/4 tsp.sugar
1 Tbs. garlic powder Did 2 Tbs. of fresh garlic minced.
1 Tbs. course black pepper
1 Tbs. onion powder
1 tsp. ground marjoram
1 cup nonfat powdered milk
Difference less sugar and marjoram instead of mustard.
Got all the spices put together for both recipes, Brown blows spices & herbs. Pink pig blows powdered milk. Little blows salt and insta cure.
7lbs. Pork shoulder and two pounds of ground beef Shoulder on sale at Meijer's, Bought 4 of them. $1.19 lb.
Deboned, removed some unwanted tissue. Came out to 6 lbs. Need 2 more lbs. of pork. Lucky me local store had some pork sour loin on sale.
$0.99 cents lb. We'll debone and cut up. Add one more pound of pork to each recipe. Now I have 4 pounds pork and one pound ground beef for each recipe.
Spices are mixed into the meat. Hand mix. No powdered milk, salts or water.
Hum two extra pounds of pork. Ok mix up some breakfast sausage. Now we'll put all the meat back into the frig for 4 hours so spices can impregnate meat. oh ya.
4 Hours are up. First I'll grind the sausage and get it out of the way.
Had to make up two paddies for wife and I to taste. The rest packaged and in the freezer.
Ok now onto grinding both recipes but separated.
Have the salt and cure dissolving in 1 1/2 cups of ice cold water.
Ground up, one on left is mustard and must say it smell delicious.
I mix the powdered milk into the meat, next added the dissolved cure and salt water. Mixed well until sticky. Now I know 1 cup of water would of been just fine.
Time to get the stuffer out and make some rings. I'm using fresh hog casings. So fare I'm very pleased.
Tomorrow into the smoker. The high temp tomorrow here in Ohio is 16 degrees and windy. This out to be fun. Ya right in my mind maybe LOL.
More updates tomorrow. We'll find out what taste better mustard or marjoram. well at least my opinion.
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