Kielbasa Recippe

[bladeguy]

I have a recipe that calls for one large clove for 5 lb, but Richie is correct.....garlic flavor is a individual "to taste" thing. If you don't want to test fry a bunch, go with one large clove this time, and adjust on the next batch. It would not be too much at one clove, and gives you an excuse to make more to try again!!

 

[jipnsmoke]

I have a recipe that calls for one large clove for 5 lb, but Richie is correct.....garlic flavor is a individual "to taste" thing. If you don't want to test fry a bunch, go with one large clove this time, and adjust on the next batch. It would not be too much at one clove, and gives you an excuse to make more to try again!!

 

 
Well X-mas is over. Because of the delay had to freeze meat. Now it's in the fridge and thawing out. I'll get the meat cut up into cubes, add seasoning, mix and let sit in the frig over night. The water and cure will be added later. This will be Friday.  I'll take some pics and up date as I go along.  Again I'm going to make 2 batches one of the mustard recipe and the a marjoram recipe. Only thought how much fresh garlic instead of powdered. Always heard twice as much fresh compared to dried. It says 1 Tbs. garlic powder so 2 Tbs. of fresh? Anyone comment on this? For 5 Lbs. meat.

Fresh Garlic in fresh sausage add to taste.Start with a Tspn make a small fry patty,do that til it is to your liking

Richie

Thanks guys. I'm going to try 2 cloves. I like garlic for sure. I looked at a lot of recipes they go from 1 clove for 5 lbs. meat to one clove for every pound of meat.
​

 

[smokin jay]

I used 3 cloves minced in mine. Wasn't overpowering.

 

[jipnsmoke]

I used 3 cloves minced in mine. Wasn't overpowering.

Thanks I used two large garlic cloves, minced the up came out to 2 Tablespoons. Did this for both recipes. 

 

[smokin jay]

Thanks I used two large garlic cloves, minced the up came out to 2 Tablespoons. Did this for both recipes. 

Sounds about the same! Bet there gonna taste great!

 

[jipnsmoke]

 

[jipnsmoke]

Here's my go to recipe, http://www.meatsandsausages.com/sausage-recipes/polish-hot-smoked
I have to agree with the others, the recipe you posted it heavy on the water and salt. I'm thinking that most of the seasonings are alittle excesive too.
Let us know how it turns out

DanMcG  Nice web sight thanks for sharing.
 

 

[nappy]

As for that websites recipes. I used their homemade smoke polish venison sausage for my first ever sausage and it turned out great. Just a tad too much garlic but I think if I would of use fresh over granulated it would of been perfect.

 

[crazymoon]

 
Well X-mas is over. Because of the delay had to freeze meat. Now it's in the fridge and thawing out. I'll get the meat cut up into cubes, add seasoning, mix and let sit in the frig over night. The water and cure will be added later. This will be Friday.  I'll take some pics and up date as I go along.  Again I'm going to make 2 batches one of the mustard recipe and the a marjoram recipe. Only thought how much fresh garlic instead of powdered. Always heard twice as much fresh compared to dried. It says 1 Tbs. garlic powder so 2 Tbs. of fresh? Anyone comment on this? For 5 Lbs. meat.

A lot of websites say that it is a 3-1 fresh to dry ratio but as Tropics said do a taste test to your liking .

 

[jipnsmoke]

DSCN1198.JPG

• jipnsmoke
• Jan 7, 2017

I got my Great Outdoors Smoky Mountain smoker out. Had trouble with the regulator on smoker. Stuck (frozen) finally nock it lose, I have flames now. Temperature is -5 degrease with the wind. Sausage is in and drying the casings. Smoker temp is around 140.

 

[SmokyMose]

:popcorn

 

[driedstick]

All sounds good and looks great 

A full smoker is a happy smoker 

DS

 

[jipnsmoke]

Don't fill up on the pop corn links are almost ready SmokyMose.

 
All sounds good and looks great 

A full smoker is a happy smoker 

DS

Yes I agree. DS  It's time to pull the rings internal temperature 153 degrease.  I post some follow up. with pics.

 

[jipnsmoke]

DSCN1199.JPG

• jipnsmoke
• Jan 7, 2017

​Time to pull these babbies and give them a bath.

 

[crankybuzzard]

Those look great! The sliced shot should be wonderful.

 

[DanMcG]

Nice color, I bet they'll taste good!

 

[jipnsmoke]

Those look great! The sliced shot should be wonderful.

Nice color, I bet they'll taste good!

​You both are correct.

 

[tropics]

View media item 508382
Looks great I have to give you a point for making my mouth water,love Kielbasa 

Richie

 

[SmokyMose]

Nice k'basa!

:points:

 

[SmokinAl]

Awesome looking Kielbasa!

Well done!

Point!

Al