Smoked Kielbasi

[tropics]

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

Here you can see how lean it was

Pork Belly I used half only

Daughters boy friend wanted to see an help
me stuff on Sat.

Sunday morning was time to smoke

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

Into a cold water ice bath

Set them on the counter to bloom

Cut in half

Dinner Kielbasi with Kraut an Pierogies

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

 

[dannylang]

Tropics nice looking kielbesi.
dannylang

 

[Steve H]

Looks great. What was the spices you used?

 

[xray]

Looks good Richie, are you going to freeze the rest?

 

[Polka]

Was is the classic Salt, Pepper, Garlic, Marjoram?

 

[chopsaw]

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

 

[tropics]

Tropics nice looking kielbesi.
dannylang

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

 

[tropics]

Looks great. What was the spices you used?

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

 

[tropics]

Looks good Richie, are you going to freeze the rest?

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

 

[tropics]

Was is the classic Salt, Pepper, Garlic, Marjoram?

Thank you I put the recipe in the post.
Richie

 

[Steve H]

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

Thanks Richie. Saved. And on my project list.

 

[smokerjim]

great looking stuff, can's beat homemade kielbasi

 

[crazymoon]

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

 

[DanMcG]

Nice looking sausage Richie!!

 

[tropics]

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

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

 

[tropics]

great looking stuff, can's beat homemade kielbasi

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

 

[SmokinAl]

Looks mighty good Richie!
Al

 

[tropics]

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

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

 

[tropics]

Nice looking sausage Richie!!

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

 

[tropics]

Looks mighty good Richie!
Al

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