Kielbasa start to finish for Chef Jimmy

[shannon127]

@Nick---Dziękują za lekcję w polskim języku.   To jest dobre być dokładny z tłumaczeniami.  With that said, most Poles I know refer to smoked sausage or Starowiejska Kielbasa by its generic term Kielbasa.  This is much the same way Americans typically refer to breakfast sausage as just sausage, but when referring to other types will say, Italian Sausage, or Polish  Sausage or smoked sausage.  Typically if we are referring to the types of Kielbasa, we just say Kabanosy, or Mysliwska, or Krakowska.  I certainly did not mean to add to say there is only one way to make kielbasa, but was remarking on Joe's post about keeping it simple and not complicating what should be a simple recipe with all sorts of spices and flavors not typical of the original recipe. 

@JJ--I am off on vacation the next 2 weeks, but when I get back I am going to make Krakowska and Krakowskie.  I will make sure you get a healthy sampling of each.
 

 

[chef jimmyj]

A Healthy Sampling...I can see you becoming my new BEST BUD! Thanks for thinking of me. Enjoy your Vacation...JJ

 

[roller]

It looks great !!!!

 

[smokinhusker]

Great looking kielbasa!

 

[realtorterry]

Holy mother of mercy!

I dream of being that good!!

 

[hoity toit]

I did share too many ways but what started out as three for dinner turned into five. We just cut the links into 4 inch pieces and everybody got to try it. We also had a couple of pounds of Brats and salads so it was a good supper and I was able to get more opinions. It really was great and all enjoyed it. I appreciate your generosity and look forward to discussing one of my favorite subjects with you again. My family is tired of hearing me talk about Sausage making and Smoking. Though they never seem to tire of Eating the results of all my knowledge!...JJ

@ JJ ,,., I agree they never get tired of eating it. Folks around here are tired of the constant smoke floating around all the time.  I guess that's their problem , not mine. huh ???

 

[venos]

Can't wait to try this!  Thanks for the directions and great photos.  My whole family loves sausages of any type.

 

[robert gordon]

look;s good from pa

 

[franko]

Shannon  --  Would you mind posting this recipe in pounds and ounces? I tried using an online conversion program but the outcome just didn't look right.

Also, I didn't understand why there are two columns. One under gr/kg and one under actual. What do these represent? I feel like these are dumb questions, but I really would like to try the recipe.

Thanks and pardon my ignornace,

Frank

 

[smoking b]

Shannon  --  Would you mind posting this recipe in pounds and ounces? I tried using an online conversion program but the outcome just didn't look right.

Also, I didn't understand why there are two columns. One under gr/kg and one under actual. What do these represent? I feel like these are dumb questions, but I really would like to try the recipe.

Thanks and pardon my ignornace,

Frank

Kielbasa
Meats	Gr/Kg	Actual	Ratio
pork (picnic 75%)	1000	1800.0	1.8
Kosher Salt	17	30.6	1.8
Cure #1	2.25	4.1	1.8
Cracked Black Pepper	2	3.6	1.8
Minced Garlic	5	9.0	1.8
cold water	115	207.0	1.8

The first column is the actual recipe - it is for 1Kg of meat. There are 1000 grams in a Kg which is why the first column says 1000 grams. The Actual column is how much he used. 1800 grams. Since he used 1800 grams of meat instead of 1000 grams the ratio is 1.8. For the kosher salt the recipe calls for 17 grams/Kg of meat. Since he used 1.8 Kg of meat (the 1.8 ratio) he took the 17 grams times the 1.8 ratio to get 30.6 grams. That's how much salt he needed. Same with the cure #1 2.25 grams times 1.8 gives you 4.1 grams. That's how much cure #1 is needed. Cracked pepper 2 grams times 1.8 gives you 3.6 grams. That's how much pepper is needed. Same with the garlic & water. Also, grams are a more accurate measurement than ounces due to their smaller base unit... Hope I made that understandable to read - If not, let me know & I will try to explain it better...

 

[smoking b]

Ok Franko I did a conversion for you. This is Shannon's recipe converted into ounces. It is for one pound of meat so you will have to adjust your amounts according to how many pounds you want to make. See why a scale that measures in grams is much more convenient? Anyone else feel free to check my math if you want...

Kielbasa
	ounces
pork (picnic 75%)	16
Kosher Salt	.272
Cure #1	.036
Cracked Black Pepper	.032
Minced Garlic	.08
cold water	1.84

 

[shannon127]

@Frank---Sorry, I am on vacation for the next week, but I see smokingB did an excellent job of explaining it. You should consider buying a metric scale as it is no much easier to calculate recipes written as percentages than converting oz to lb
I bought a used Ohaus scale on eBay for 12. my sister is a weights and measures inspector so I had her check the accuracy
She certified it to .1gram. I have seen some digital scales.go for $5.

@SmokingB---thank you for the explanation, I couldn't have said it better myself

 

[shoneyboy]

Kielbasa looks great Shannon..... I like your recipe using the KISS method..........

Joe

2X's.......From what I have learned over the years about cooking, there are 2 rules you need to follow ........1) You need to use good/fresh products. 2) keeping it simple for some reason, always taste better to me........SB

 

[franko]

Thanks, men for clarifying this for me. I just seem to have a hard time wrapping my brain around metric measurements. Can't wait to try this simple and straightforward recipe. Thanks again.

 

[shannon127]

Frank,

Generally the hardest part of the metric system is converting to measurements which you are familiar. If you get a metric scale, then no need to convert. After the first couple of times, you will find that it is truly much easier. Good luck and remember to post pictures.

 

[DanMcG]

That's some fine looking sausage Shannon, Thanks for sharing the recipe.

 

[smoking b]

@Frank---Sorry, I am on vacation for the next week, but I see smokingB did an excellent job of explaining it. You should consider buying a metric scale as it is no much easier to calculate recipes written as percentages than converting oz to lb
I bought a used Ohaus scale on eBay for 12. my sister is a weights and measures inspector so I had her check the accuracy
She certified it to .1gram. I have seen some digital scales.go for $5.

No problem just trying to be helpful & no thanks necessary but you are quite welcome!   

 

[java]

i was going to make some sausage this weekend and was looking for a different recipe, think i will give this one a go.

thanks for posting it.

ed 

 

[shannon127]

Ed, I look forward to seeing your pics!!

 

[bigcitysmoker]

Looking real good!!! :-)

Two questions if I could;

1) Do you prefer to combine spices with unground meat? or ground meat? Any different results with grinding and then storing overnight with spices?

2) Marjoram - is ground marjoram OK to use?

Thanks in advance.