Kielbasa Smoked 6/3/18

[browneyesvictim]

Same here on the Sausage Maker mix. I was real happy with it. In fact I still have a bunch more. But I have no doubt Richie's recipe is better. I have about 10 lbs of shoulder all cubed up for the grinder, and I think it and my stuffer is going to get put to use!

 

[Rafter H BBQ]

Awesome my friend & thanks for sharing the recipe! Gonna try making some next weekend!

 

[ab canuck]

Richie those looked great, Definitely missed a lot of things the last couple months. Great job...

 

[tropics]

Awesome my friend & thanks for sharing the recipe! Gonna try making some next weekend!

Justin I am excited to see what you think of it.Thanks for the Likes I appreciate it
Richie

 

[tropics]

Richie those looked great, Definitely missed a lot of things the last couple months. Great job...

Charlie it is so easy to fall behind on reading post with only 20 per page and 10 pages.Thanks for Great job and the Like I appreciate it
Richie

 

[gmc2003]

Well Richie, it took almost a half a year, but I finally ordered the jerky cannon. I also ordered the sausage nozzle for it. So hopefully sometime after Christmas I'll be able to try your kielbasa recipe. Be prepared for a ton of questions coming your way. You may want to consider creating a new account under a different name to avoid my questions. :)

Chris

 

[tropics]

Well Richie, it took almost a half a year, but I finally ordered the jerky cannon. I also ordered the sausage nozzle for it. So hopefully sometime after Christmas I'll be able to try your kielbasa recipe. Be prepared for a ton of questions coming your way. You may want to consider creating a new account under a different name to avoid my questions. :)

Chris

Chris Sorry I didn't get an alert on your post.I'll PM you my email address I will always help if I can
Richie

 

[thebig1]

Richie, I’ve been searching the site for a good kielbasa recipe. My family wants me to try a batch. We always buy the jalapeño cheese kielbasa and they want me to try a batch of homemade.

I was wondering if you might help me out as far as a recipe, directions, etc...?

I saw the recipe that you posted but aren’t sure if it’d be the same recipe and then just add some hot pepper cheese to it.

 

[tropics]

Richie, I’ve been searching the site for a good kielbasa recipe. My family wants me to try a batch. We always buy the jalapeño cheese kielbasa and they want me to try a batch of homemade.

I was wondering if you might help me out as far as a recipe, directions, etc...?

I saw the recipe that you posted but aren’t sure if it’d be the same recipe and then just add some hot pepper cheese to it.

I have never used cheese in any of my sausage.I would have to say run with it just watch the moisture content from the peppers. Let us know how it comes out.I am doing some fresh and smoked myself tomorrow
Richie

 

[thebig1]

I have never used cheese in any of my sausage.I would have to say run with it just watch the moisture content from the peppers. Let us know how it comes out.I am doing some fresh and smoked myself tomorrow
Richie

Maybe one thing that I need to understand is the difference between sausage and kielbasa. I’ll Google that.

So you think that I can just use a kielbasa recipe and then add the hot pepper cheese to it?

As for the peppers, I won’t be adding any because the cheese is a very good HOT cheese.

 

[chopsaw]

I've done bratwurst using hot pepper cheese . Works fine . Be the same with kielbasa . Sounds great .

 

[tropics]

Maybe one thing that I need to understand is the difference between sausage and kielbasa. I’ll Google that.

So you think that I can just use a kielbasa recipe and then add the hot pepper cheese to it?

As for the peppers, I won’t be adding any because the cheese is a very good HOT cheese.

You should be okay doing that then,no extra liquid to worry about
Richie

 

[thebig1]

Richie, I’m sorry to keep bothering you.

1. So you used just a 5lb pack of ground pork? If you ground your own, what did you use or what was the fat mixture?

2. Start smoking at 130, do you raise the temp 10 degrees every half hour?

3. At what temperature do you stop raising the temperature?

4. What’s the IT to shoot for?

5. Water bath for approximately 30 minutes?

 

[tropics]

Richie, I’m sorry to keep bothering you.

1. So you used just a 5lb pack of ground pork? If you ground your own, what did you use or what was the fat mixture?
Pork Butt I would say 80/20 or 85/15 thinking 85/15 is probably correct
2. Start smoking at 130, do you raise the temp 10 degrees every half hour?
You can raise it any time you want,try not to exceed 170*
3. At what temperature do you stop raising the temperature?
I smoked them to 165* F
4. What’s the IT to shoot for?
I smoked them to 155* F
5. Water bath for approximately 30 minutes?

Try getting them down to around 100*

Getting ready to make my meat mix,hope this helps
Richie

 

[HalfSmoked]

Hey just in case any of you need a taster I will send my address for UPS.

Warren