Question about cubing meat for Kielbasa

[Coreymacc]

Question for those who cube their meat for kielbasa. In the past i have just ground all the meat and stuffed/smoked as usual. I was gonna try holding back some meat to add cubes to the ground. Want to shoot for the nice chunky texture.

Question is, what is a good amount to cube over stuffing? Say for 10 lbs to use a nice round number. Does a person grind 70 percent and cube 30 percent? Just looking for a starting point for those who are savy with cubing.

Thanks
Corey

 

[SmokinEdge]

Question for those who cube their meat for kielbasa. In the past i have just ground all the meat and stuffed/smoked as usual. I was gonna try holding back some meat to add cubes to the ground. Want to shoot for the nice chunky texture.

Question is, what is a good amount to cube over stuffing? Say for 10 lbs to use a nice round number. Does a person grind 70 percent and cube 30 percent? Just looking for a starting point for those who are savy with cubing.

Thanks
Corey

All depends on how fancy you want to get. Generally you cube half the meat as about class 1 meaning the lean meat, then you can divide the other half in half and grind the class 2 meat (lean with some fat) through a 1/4” plate then the remaining fatty meat and fat )class 3) through the 1/8” plate. This is in Polish style. You can also do half the lean as cubed and all the rest through the 1/8” plate. I find that the cube and 2 different grinds gives best texture for hog casing size sausage and the cube and the rest through the 1/8” plate best for Krakowska, which is a larger, 4-5” diameter Polish style deli meat.

 

[mr_whipple]

My next sausage project is a kielbasa weather permitting for the smoking portion. I'm interested to see what you do.