I just dropped some Kielbasa to Chef Jimmy for his expert opinion. I figured I would post the recipe and step by step pictures of the process for other to use.
I know most people use butts for Sausage, but I think the fat ratio and flavor is better with a picnic.
Step 1:
.
Remove the skin leaving as much of the fat as possible.
Take care to remove any clots, vessels or glands
Cut the meat from the bone and trim off the larger "silver" tendons.
Here is what you should have left.
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 |
Step 1:
.
Remove the skin leaving as much of the fat as possible.
Take care to remove any clots, vessels or glands
Cut the meat from the bone and trim off the larger "silver" tendons.
Here is what you should have left.