Smoked Kielbasa

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crazymoon

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Aug 24, 2014
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Great North Woods, NH
I had the urge for some kielbasa and made up 11 pounds this past weekend.I used 9 # of pork butt and 2# of  80/20 ground beef .

 

Weighed out my spices of salt ,marjoram,pepper and fresh garlic and kept out nine pounds of pork.I saved some back fat for later projects.

 

I had the 32 mm  casings soaking as I ground the pork.

 

I mixed the meats and spices and then stuffed 8 pounds leaving three #'s in bulk to have patties.Then into the smoker at 110*

 

I started at 110* with no smoke and dampers open for an hour and then added hickory chips and bumped the temp to 160 in 10 degree increments. Hit an IT 154* after about 7 hours. Into the snow to chill  down to 115* and then hung/ bloomed in the cellar for a few hours

 

Here's a money shot of the sliced kielbasa and it is tasty ! Thanks for looking ! CM

 
Looks great! I really want to try making some but after my first sausage making experience... I dont know if I'm cut out to stuff sausage.
 
Looks Mighty Tasty, CM !!
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Nice Job!!
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Bear
 
That is some pretty good looking Kielbasa. What did you use for a recipe? I have a few I want to try some form here and another I found by accident, I heard of a few good ones. 
 
That's some good looking stuff. Well done

Points sir
 
I'm to lazy to make any,but yours looks great! Never had smoked before just a quick simmer and fry.
 
 
That is some pretty good looking Kielbasa. What did you use for a recipe? I have a few I want to try some form here and another I found by accident, I heard of a few good ones. 
AB, I used Marianskys' recipe for 11 pounds:

12 g cure #1

90 g salt

6 g black pepper

2.5 g marjoram

10 g sugar

2.5 g garlic

A very basic and very tasty recipe! Thanks all for the responses ! :)
 
CM That looks great were do you get the casings? Points for making me extra hungry 

Richie

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Great looking kielbasa CM, I did some myself this past weekend.
 
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Very nice! What do you mean it was your basic Kielbasa? Not enough Garlic or other spice?
 
 
AB, I used Marianskys' recipe for 11 pounds:

12 g cure #1

90 g salt

6 g black pepper

2.5 g marjoram

10 g sugar

2.5 g garlic

A very basic and very tasty recipe! Thanks all for the responses ! :)
Thx, Crazy Moon, I believe I have his book, Will check, I do have a couple to make this spring. 
 
 
CM That looks great were do you get the casings? Points for making me extra hungry 

Richie

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Richie, I bought those casings from the Syracuse casing co. They are an all american product but I don't like the flushed pre tube jobbies . They seem to dry out on the tube as I stuff, tried water as lube as well as oil and they always seem to get stuck on the tube about half way through. I started removing the plastic and cutting what I need and then putting them on the tube. The casings are VERY tender and make for a great snap when you bite the sausage.
 
 
 
CM That looks great were do you get the casings? Points for making me extra hungry 

Richie

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Richie, I bought those casings from the Syracuse casing co. They are an all american product but I don't like the flushed pre tube jobbies . They seem to dry out on the tube as I stuff, tried water as lube as well as oil and they always seem to get stuck on the tube about half way through. I started removing the plastic and cutting what I need and then putting them on the tube. The casings are VERY tender and make for a great snap when you bite the sausage.
CM Thanks were I get mine it is always ends and pieces I guess I will have to give it a try,have a bigger stuffer now.Thanks again

Richie
 
Richie, I bought those casings from the Syracuse casing co. They are an all american product but I don't like the flushed pre tube jobbies . They seem to dry out on the tube as I stuff, tried water as lube as well as oil and they always seem to get stuck on the tube about half way through. I started removing the plastic and cutting what I need and then putting them on the tube. The casings are VERY tender and make for a great snap when you bite the sausage.
I've been using the same casings and really like the quality, but don't really care for the pre-tubed thing. I just slide them off the plastic onto the horn now. When I use these up I'll go for Syracuse again, but not the pre-tubed.
Nice looking K'basa, CM!
Dan
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