Smoked Kielbasa Qview

[ol' smokey]

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

 

[crockadale]

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

 

[bigbaldbbq]

 

[alx]

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

 

[bassman]

Looks great! Thanks for the Qview.

 

[irishteabear]

Those look really good. Where's the recipe?

 

[ol' smokey]

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.

 

[ol' smokey]

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.

 

[irishteabear]

Thank you very much! That's my next sausage project.

 

[alx]

Ditto.Wont change a thing.

 

[minn.bill]

That looks really good and i love your inside smoker set up.

 

[Dutch]

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

 

[ol' smokey]

Those were fresh out of the ice bath.

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