Kielbasa start to finish for Chef Jimmy

Discussion in 'Sausage' started by shannon127, Nov 2, 2012.

  1. Boston Butts

    2 vote(s)
    100.0%
  2. Pork Shoulder

    0 vote(s)
    0.0%
  3. Loin Ends

    0 vote(s)
    0.0%
  4. Country Ribs

    0 vote(s)
    0.0%
  5. Other

    0 vote(s)
    0.0%
Multiple votes are allowed.
  1. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Hi there BigCity,

    I nearly always cure then grind, mostly out of habit.  I suspect you would probably get a better overall cure by grinding then curing overnight.  Smaller pieces equals faster curing time.  The most important thing is to give it time to cure before cooking. 

    I don't use Marjoram in my smoked sausage, so I am probably not the best person to ask.  In general, the better stuff you put in the better the finished product.  Sometimes I use dry granulated garlic  instead of minced.   I notice a slight difference in taste, but still 1000 times better than store bought.  The wonderful thing about making your own sausage, you can add whatever you want.  It is all a matter of taste.  My suggestion to you is start with a simple recipe, try it see how you like it then add ingredients you like.

    I hope it helps

    Shannon
     
  2. bigcitysmoker

    bigcitysmoker Fire Starter

    Thanks very much Shannon.
     
  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    looks very good

    almost my exact recipe

    I put a little margoram in mine

    same grind same smoke technique

    gonna make another batch this week

    I will try and post some pics if I have time

     heres a pic of the last batch I did blooming


    and sliced

     
  4. bigcitysmoker

    bigcitysmoker Fire Starter

    That looks very good!

    What meat did you use?
     
     
  5. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Uncle Lar, Looks awesome!!
     
  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    mine is all pork. I use butts for all my sausage
     
  7. bigcitysmoker

    bigcitysmoker Fire Starter

    looks very moist ... any tips to increase moisture or are the ones pictured right out of poaching?
     
     
  8. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Moisture will largely be determined by the fat content, the higher % of fat the moister it will be. You will be good with anything from 70-85%. My pictures were after poaching and a day in the refrigerator. B
     
  9. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Uncle Lar, Have you ever tried using the picnic?  It is a lot more work with the bone and tendons, but I think the flavor is a little stronger than the butt.
     
  10. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    never tried the picnic. just too time consuming. I am usually making a 50 or 60# batch or more and its time consuming enough just de-boning a couple cases of Butts

    plus there is allot  more waste on the picnics and the price is not that much different.

    maybe I will give  a few a shot if I am ever making a small batch for just myself.
     
  11. shannon127

    shannon127 Smoking Fanatic OTBS Member

    If you are making 50lbs at a time, I can certainly understand
     
  12. venture

    venture Smoking Guru OTBS Member

    Great looking stuff!

    Couple of things on the side?

    1. In my area the Boston Butt or butt is often sold as a pork shoulder blade roast.  The lower portion is sold as a picnic.  As a kid, I remember my frugal parents having picnic hams.

    2. I usually rinse my casings, soak in vinegar water, rinse again and turn inside out.  Different method, but same outcome, I am sure.

    Link saved, as I have some Kielbasa in mind for my next sausage.  Thanks!

    Good luck and good smoking.
     
  13. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Merv,

    I am going to have to try that with the casing.  What woods do you use to smoke Kielbasa?
     
  14. shannon127

    shannon127 Smoking Fanatic OTBS Member

    I am actually making a picnic ham right now.  The recipe calls it Bauernschinken or Peasant's Ham.  I can't wait till Christmas and the tasting.
     
  15. venture

    venture Smoking Guru OTBS Member

    I like maple and cherry, but it will stand up to stronger woods.

    Problem in my house?  My other half likes a fine grind.  I prefer yours.  Guess I will have to compromise and do it her way.

    Keeps the house warmer that way?

    Good luck and good smoking.
     
  16. venture

    venture Smoking Guru OTBS Member

    To the ham?  As a young kid, it was just ham to us?

    A little more waste, but way cheaper back then.  Haven't seen it recently, but haven't really looked for it either.

    Seems to me nobody looks at prices or ingredients any more.  I see people rushing through the aisles just throwing things in their carts.

    I actually appreciate growing up with frugal parents who lived through the depression!

    Good luck and good smoking.
     
  17. shannon127

    shannon127 Smoking Fanatic OTBS Member

    LOL @ fine ground and house warming.  Depending on the results, I will post the recipe and pics for the ham.  I have been using almost all maple with just an hour of cherry on the ham so far.  Still have another 5 hours of cold smoke to do this weekend. 
     
  18. venture

    venture Smoking Guru OTBS Member

    I should have said a maple and cherry mix.  Same as I use for cheese.

    My honey is off to visit relatives.  Time for cheese and some strami (definitely hickory for the strami)  before she gets back.

    Best time of year here to do cheese without messing with the ice.

    Sorry to hijack your thread, but do post up the picnic ham!  And Merry Christmas!

    Good luck and good smoking.
     
  19. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Feel free to hijack anytime!!  That is how we learn new things.
     
  20. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Our Christmas Ham- Made from picnic and using a recipe for Bauernschinken


    Bauernschinken-  Fantastic!!


    I am not sure it could have come out better.  I will start a thread and post the recipe as well.

    Also, Here are some pics of my last batch of Kabanosy.


    These are 22mm collagen casings.  I read in another post that they would not twist, but as you can see they can and do hold a twist



    Now the hard part waiting the week for them to dry. 
     

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