My first Kielbasa

[spoolinaz]

Finally got a chance to do some kielbasa. I used a recipe SmokingHusker had posted she got from someone. Sorry I don't have the specific info, it's in the search bar somewhere...lol.

Anyway, I am super pleased with the outcome. I followed a recommendation from Martin in regards to cold smoking and then poaching to cook it. That was spot on, and the easiest alternative. Took less than an hour to cook, and didn't have to fiddle with bumping up temps every hour etc. Here is the important stuff, Q view...

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• spoolinaz
• Nov 21, 2012

 Pitmaster choice blend in the AMZNTS for about 4 hours

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• spoolinaz
• Nov 21, 2012

Bath time!

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• spoolinaz
• Nov 21, 2012

Fresh out of the ice water. The small guy was the taste test a couple days later. Very good, nice and smokey, great texture. Can't wait to do it again with turkey and pork!

 

[driedstick]

Thems some good lookin snausages

 

[smokinhusker]

Those are some great looking sausages!  

Mighty tasty too aren't they?

Here's the original recipe with my modifications in Red:

Jalan43's Kielbasa Recipe

This recipe is for 50 lbs. If your going to smoke it and not eat it fresh add cure #1 and omit mustard seed (I left the mustard seed in even though I smoked it).

44 lbs pork butt.  Cut into 1 1/2 to 2 inch cubes

5 lbs ground chuck   Ground chuck is laid on top of pork. mix spices together and dump on top of ground chuck. It helps the spices mix into the pork better

16 oz of salt for fresh (If you are smoking kielbasa 8 oz salt)

1 tsp per 5 lbs of meat - Cure #1, Insta Cure, Pink Salt

(The original recipe, as given to me, called for 1/4 tsp to 1 lb of meat of Cure #1- I did modify the amount to 1 TSP PER 5 POUNDS OF MEAT, which is the standard amount of Cure #1)

8 oz brownulated sugar/ it mixes better and won't clump  (I couldn't find this anywhere locally, so I substituted Turbinado Sugar)

3 oz butcher grind or medium course black pepper

1 1/2 oz of granulated garlic

1 oz onion powder

1 oz mustard seed in fresh/ none in smoked

1 lb water

Let it sit overnight to soak up spices! Stuff into large casings 38 to 40

Smoke kielbasa at 165 degrees until internal temp reaches 155 degrees! Its done!

If you want it a little more garlic taste add 3 oz garlic. 

I smoked it to IT 149* and hung to bloom. From now on I cold smoke, vac seal and freeze, but I make sure to mark each package as RAW because with cold smoking it only, it does need to be cooked.

 

[spoolinaz]

Thats the one! It's just so easy to control the water bath temp with the big roaster I have. It literally took longer the get the bath to temp than it took for the sausage to cook. Cooked sausage is better for us, then I don't have to sweat the prep when we use it.

 

[smokinhusker]

It did come out fantastic and I totally understand the poaching. We found after I smoked it to done, then when grilled it was a tad dry for us.

 

[shoneyboy]

 

[boykjo]

Looks great...........

  Wheres the rest of it.......LOL
 

 

[BGKYSmoker]

Nice job