More Kielbasa

[DougE]

I had posted a pic of the sausages I stuffed in the other thread yesterday, but didn't want to hijack his thread.

I used the recipe posted on Cajuneric s site (Two Guys and a Cooler) with a couple changes. I dialed down the salt to 1.5%. and the sugar to 0.75%. I also used potato starch at 4% as my binder instead of using NFDM the recipe called for.

 

[tbern]

Looking very good!!

 

[Nefarious]

Certainly looks good. I would certainly be proud of your product.

 

[pc farmer]

Yeah. That looks amazing. Nice job

 

[DougE]

Yeah. That looks amazing. Nice job

Thanks. I sometimes ask myself if all the work is worth it, but yeah, what I make is night and day compared to store bought.

 

[Dave in AZ]

DougE
Looks great! I notice cajuneric is using potato starch this season in all his sausages, instead of NFDM. How do you like it in comparison? Any differences?

 

[DRKsmoking]

Looks great Doug, nice cut colour and texture

This has been on my list from the beginning
Just have not made the leap.
Will happen soon

David

 

[BrianGSDTexoma]

Looks really good.

 

[smokerjim]

Looks excellant

 

[DougE]

DougE
Looks great! I notice cajuneric is using potato starch this season in all his sausages, instead of NFDM. How do you like it in comparison? Any differences?

This is the first time I've used a binder so I have nothing to compare it to. I was actually going to skip it, but I can get potato starch locally, so I figured why not.

 

[DougE]

Looks great Doug, nice cut colour and texture

This has been on my list from the beginning
Just have not made the leap.
Will happen soon

David

Worst part of making sausage is cleaning everything up afterwards.

 

[indaswamp]

Nice looking links! Cross section looks good to....no fat out and good bind!

 

[DougE]

Nice looking links! Cross section looks good to....no fat out and good bind!

I was a little worried about fat out since I had to take them all the way on the pellet grill. Normally I smoke for color and finish in sous vide. I made the links too long to fit in the pot I usually sous vide in, and come to find out, the sides of my big cooler, which is what I was going to use for these, are too thick for my SV circulator to clamp on.

 

[indaswamp]

Yeah, I use a dedicated cooler with a hole drilled in the top of it. Google Coleman Stacker Packer Ice chest.....

 

[DougE]

Yeah, I use a dedicated cooler with a hole drilled in the top of it. Google Coleman Stacker Packer Ice chest.....

Yeah, I've been resisting buying one of those coolers since most of what I SV fits in a stockpot, but I'm going to have to break over and buy one of those.

 

[DRKsmoking]

Worst part of making sausage is cleaning everything up afterwards.

Yes lots of clean up, but working in kitchens in my younger years , I am used to it.

But the benefits of the product are worth it

David

 

[gmc2003]

Looks really good from over here.

Point for sure
Chris

 

[indaswamp]

Worst part of making sausage is cleaning everything up afterwards.

That's why I like making big batches!!! LOL!!!! Cean up time is about the same whether you make 5# or 50#! LOL!!

 

[DougE]

This is true, but hand mixing a 50# batch is more than I want.

 

[Dave in AZ]

Worst part of making sausage is cleaning everything up afterwards.

So true! This is why, in my recommendations for stuffers, I like the 15lb heavy duty LEM i.e.MeatYourMaker one, or 5# LEM... the wider can os the max height you can fit in a GE dishwasher and have arms spin!

I love being able to grind and stuff, the a quick rinse and all parts into the dishwasher for high heat antibacterial cycle! I mix 6# or less in my kitchenaid mixer, bowl and all fits in there too!