Smoked Kielbasa

[crazymoon]

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 .

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• crazymoon
• Feb 20, 2017

 

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• crazymoon
• Feb 20, 2017

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.

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• crazymoon
• Feb 20, 2017

 

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• crazymoon
• Feb 20, 2017

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

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• crazymoon
• Feb 20, 2017

 

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• crazymoon
• Feb 20, 2017

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*

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• crazymoon
• Feb 20, 2017

 

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• crazymoon
• Feb 20, 2017

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

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• crazymoon
• Feb 20, 2017

 

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• crazymoon
• Feb 20, 2017

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

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• crazymoon
• Feb 20, 2017

 

[slevin]

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.

 

[Bearcarver]

Looks Mighty Tasty, CM !!

----

Nice Job!!

Bear

 

[ab canuck]

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. 

 

[pc farmer]

That's some good looking stuff. Well done

Points sir

 

[whistech]

Wow, the kielbasa looks delicious.   Great job.

 

[b-one]

I'm to lazy to make any,but yours looks great! Never had smoked before just a quick simmer and fry.

 

[smok eatr]

That looks amazing!

 

[crazymoon]

 
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 ! :)

 

[SmokinAl]

Awesome looking sausage CM!

I owe you a point!

Seems I'm over my limit.

Al

 

[tropics]

CM That looks great were do you get the casings? Points for making me extra hungry 

Richie

 

 

[DanMcG]

Great looking kielbasa CM, I did some myself this past weekend.

 

[johnnyb54]

Very nice! What do you mean it was your basic Kielbasa? Not enough Garlic or other spice?

 

[ab canuck]

 
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. 

 

[crazymoon]

 
CM That looks great were do you get the casings? Points for making me extra hungry 

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.

 

[tropics]

 

 
CM That looks great were do you get the casings? Points for making me extra hungry 

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.

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

 

[driedstick]

Dang it CM Them sure look good,,, Nice job and nice presentation 

DS

 

[crankybuzzard]

Not sure how I missed it, but that looks darn good!

Points for making a classic and following the plan!

 

[crazymoon]

Thanks guys for the responses and the points !

 

[SmokyMose]

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
:points: