Smoked Kielbasa Qview

Discussion in 'Pork' started by ol' smokey, Feb 13, 2009.

  1. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Didn't get the whole process but here's the important part

    Starting for a 3 hour smoke at 130*


    Finished product after shocking in ice water
     
  2. crockadale

    crockadale Smoking Fanatic

    Nice looking sausage. I pickel a bunch of that stuff.
     
  3. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    [​IMG][​IMG][​IMG][​IMG]
     
  4. alx

    alx Master of the Pit OTBS Member

    beautiful.One more thing for my to-do list.
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great! Thanks for the Qview.
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Those look really good. Where's the recipe? [​IMG]
     
  7. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    I don't have the book in front of me but it's
    Rytec Kutas's recipe. I smoke at 130* for 3 hrs. then into the oven at 175* until the internal temp is 152*
    good luck


    Fresh Kielbasa
    Rytec Kutas

    Ingredients for 25 Lbs.
    Ingredients for 10 Lbs.
    Ingredients for 5 Lbs.
    2/3 cup salt
    5 Tbsp salt
    2 1/2 Tbsp Kosher Salt
    2 1/2 Tbsp sugar
    1 Tbsp sugar
    1/2 Tbsp sugar
    5 Tbsp granulated garlic
    2 Tbsp granulated garlic
    1 Tbsp granulated Garlic
    2 1/2 Tbsp black pepper
    1 Tbsp black pepper
    1/2 Tbsp black pepper
    2 Tbsp marjoram
    1 heaping Tsp marjoram
    1/2 heaping Tsp marjoram
    5 cups ice water
    2 cups ice water
    1 Cup ice water
    25 Lbs pork butts
    10 Lbs pork butts
    5 Lbs pork butts


    Grind through a 3/16" or 1/4" plate and stuff into casings.
    Note: if smoking add 1 tsp insta cure #1 per 5 Lb. of meat.

    Smoking instructions:
    1 1/2 container of pellets = about 2 hours of smoke
    Place in a 130 degree smoker with vents wide open until links are dry to the touch. Increase temp to 165 degrees and close vent to 1/4 open and smoke for 2 to 3 hours. Continue cooking in smoker or move to an inside oven to an internal temp of 152 degrees.
    Cool in an ice water bath until internal temp is 100 degrees or less.
     
  8. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Ok that didn't work here's the recipe for 10 Lbs

    5 Tbsp Kosher salt
    1 Tbsp sugar
    2 Tbsp granulated garlic
    1 Tbsp black pepper
    1 heaping Tsp marjoram
    2 C. ice water


    Grind through a 3/16" or 1/4" plate and stuff into casings.
    Note: if smoking add 1 tsp insta cure #1 per 5 Lb. of meat.

    Smoking instructions:
    1 1/2 container of pellets = about 2 hours of smoke
    Place in a 130 degree smoker with vents wide open until links are dry to the touch. Increase temp to 165 degrees and close vent to 1/4 open and smoke for 2 to 3 hours. Continue cooking in smoker or move to an inside oven to an internal temp of 152 degrees.
    Cool in an ice water bath until internal temp is 100 degrees or less.
     
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Thank you very much! That's my next sausage project. [​IMG]
     
  10. alx

    alx Master of the Pit OTBS Member

    Ditto.Wont change a thing.
     
  11. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    That looks really good and i love your inside smoker set up.[​IMG]
     
  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Ol' Smokey, Here ya go, I broke it down for ya.

    Ingredients for 25 Lbs.
    25 Lbs pork butts
    2/3 cup salt
    2 1/2 Tbsp sugar
    5 Tbsp granulated garlic
    2 1/2 Tbsp black pepper
    2 Tbsp marjoram
    5 cups ice water


    Ingredients for 10 Lbs.
    10 Lbs pork butts
    5 Tbsp salt
    1 Tbsp sugar
    2 Tbsp granulated garlic
    1 Tbsp black pepper
    1 heaping Tsp marjoram
    2 cups ice water


    Ingredients for 5 Lbs.
    5 Lbs pork butts
    2 1/2 Tbsp Salt
    1/2 Tbsp sugar
    1 Tbsp granulated garlic
    1/2 Tbsp black pepper
    1/2 heaping Tsp marjoram
    1 Cup ice water
     
  13. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Those were fresh out of the ice bath.

    Here's how they look after about 6 hours of bloom
     

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