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Featured Smoked Kielbasi

Discussion in 'Sausage' started by tropics, Sep 30, 2019.

  1. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Made a 10 lb. batch of Smoked Kielbasi,picked up 3 butts on Friday used 2 for the smoke.This was the leanest butts I have ever seen,tried to find a store with some back fat No Good.wound up buying some pork belly.
    Cut and ready to grind
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    Here you can see how lean it was
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    Pork Belly I used half only
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    Daughters boy friend wanted to see an help
    me stuff on Sat.
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    Sunday morning was time to smoke
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    smokers lowest temp is 150°F ran it with the
    door open for 30 min to dry the casing
    Took 9 hours to hit 155°F
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    Into a cold water ice bath
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    Set them on the counter to bloom
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    Cut in half
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    Dinner Kielbasi with Kraut an Pierogies
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    Thanks for watching
    Richie
    Recipe for 5 pounds
    5 Pounds Pork (75/25)
    1 Cup non fat dry milk

    1 level tsp. cure #1

    2 Tbsp. salt

    1/2 Tbsp. sugar

    1 Lrg. clove garlic ( 1Tbsp granulated )

    1/2 Tbsp. black pepper

    1 Tbsp. marjoram

    1 Tbsp. mustard seeds (or more)

    8 oz. ice water
     
    Last edited: Oct 1, 2019
  2. Tropics nice looking kielbesi.
    dannylang
     
  3. Steve H

    Steve H Master of the Pit SMF Premier Member

    Looks great. What was the spices you used?
     
  4. xray

    xray Master of the Pit

    Looks good Richie, are you going to freeze the rest?
     
  5. Was is the classic Salt, Pepper, Garlic, Marjoram?
     
  6. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Great color on those . Gonna be good . Looks like the pit boss does good on sausage too .
     
  7. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Dan Thank you and Thanks for the Like I appreciate it
    Richie
     
  8. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Steve this is the same recipe as I use in fresh but cure #1 and NFDM are added

    5 Pounds Pork (75/25)
    1 Cup non fat dry milk

    1 level tsp. cure #1

    2 Tbsp. salt

    1/2 Tbsp. sugar

    1 Lrg. clove garlic ( 1Tbsp granulated )

    1/2 Tbsp. black pepper

    1 Tbsp. marjoram

    1 Tbsp. mustard seeds (or more)

    8 oz. ice water

    Thanks for the Like I appreciate it
    Richie
     
    Last edited: Sep 30, 2019
    chopsaw likes this.
  9. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Joe Thank you yes I will be freezing a lot of it,wife and I are having a small piece for dinner.So I will get a cut shot in.Thanks for the Like I appreciate it
    Richie
     
  10. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Thank you I put the recipe in the post.
    Richie
     
  11. Steve H

    Steve H Master of the Pit SMF Premier Member

    Thanks Richie. Saved. And on my project list.
     
  12. smokerjim

    smokerjim Master of the Pit OTBS Member SMF Premier Member

    great looking stuff, can's beat homemade kielbasi
     
  13. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    Richie, That is a fine looking batch of Kielbasa, I can almost smell the goodness from here ! like
     
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice looking sausage Richie!!
     
  15. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Rich Thanks I am happy with this smoker,it holds within 5°F of my set temp.Thanks for the like I appreciate it
    Richie
     
    chopsaw likes this.
  16. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Jim thanks this will be gone pretty quick.Thanks for the Like I appreciate it
    Richie
     
  17. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks mighty good Richie!
    Al
     
  18. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    CM Thank you I am glad most of my stuff in this house is done,so I am able to smoke more and post.Thanks for the Like I appreciate it
    Richie
     
  19. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Dan Thanks you! You crank out a lot of nice sausage Thanks for the Like I appreciate it
    Richie
     
  20. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Al Thanks I've been making that recipe for years,didn't start making smoked til I joined here.Thanks for the Like I appreciate it. Richie