Need advice with kielbasa

[wnctracker]

Last year I made 2 recipes. The first was smoked kielbasa from Leggs old plantation mix which tasted like good hotdogs but not kielbasa but they kept well in the freezer. The second was a Len Poli recipe that used fresh marjoram That tasted great at first but had an off flavor after being frozen a while. Was it the fresh marjoram?I need a good solid smoked kielbasa recipe that will freeze well and not taste like a hotdog! Any help?

 

[chef jimmyj]

Got this from a friend. It's multiple generation old and direct from Poland. I grew up in NJ not far from a large Polish neighborhood that makes great kielbasa and being a 2nd gen Polish American ate the real deal that my Grandfathers made. This recipe is excellent. Per Shannons advice, I don't make more than will be eaten in 3 months. I have also heard, from Shannon, of fresh Marjoram getting funky and the reason he doesn't use it...JJ

http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy

 

[wnctracker]

Wow thanks for sharing that.


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[wnctracker]

Should've mentioned it's going to be deer with pork fat


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[crazymoon]

WNC, I use dried marjoram in my recipe w/no funky taste BUT as Chef said it is vac sealed and used up in about 3 months. I would use a 4:1 ratio meat to fat or maybe even a bit fattier . Post your results and have fun making your sausage !

 

[cdn offroader]

Dried spice should worked fine in a recipe, just cut the quantity to 1/3 from fresh to dry.

 

[browneyesvictim]

Just did a 12.5 lb batch this weekend. This was the mix from Sausage Maker. It is pretty good, but I'll bet Chef JimmyJ's is better!

polish1.jpg

• browneyesvictim
• Aug 17, 2017

Polish2.jpg

• browneyesvictim
• Aug 17, 2017

 

[DanMcG]

The Marianski's recipe for hot smoked polish sausage is very good too.

 

[wnctracker]

How many grams NFDM per kilo of meat?


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[DanMcG]

1%-3% of NFDM, so 20-30 g per kg