Kielbasa
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Gonna do my first batch of kielbasa this week. I have a few questions.
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Collagen or Natural casings? I have both.
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Cured or fresh? It came with the cure and I have a 20lb mixer if protein extraction is necessary and a smoker to process.
We are use to johnsonville kielbasa for the most part and use it in recipes like low country boil and cabbage boils.
pr0wlunwoof I always go with a natural casing. Maybe it’s just me, but collagen just feels like chewing paper. I know many people love it, but to each their own.
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pr0wlunwoof I always go with a natural casing. Maybe it’s just me, but collagen just feels like chewing paper. I know many people love it, but to each their own.
Chef Yeah I’m not sure if the ones we buy are different than bulk processors. I’ve never paid enough attention to notice them.
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Chef Yeah I’m not sure if the ones we buy are different than bulk processors. I’ve never paid enough attention to notice them.
pr0wlunwoof I get bulk casings from what was Dewied. It is now called Oversea Casing Company out of Austin Texas. Haven’t ordered from them since they were bought out but Dewied required a bucket of 10 hanks per product. It seems to be the same quality as what waltons supplies, a bit different in the packaging, but the same quality. Glad to now have a source that I can get smaller quantities.
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Unfortunately I do not have any binding agent only what came with it which was the cure. Im leaning toward using the 40mm colagen casing on this and then maybe peeling after smoking.
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pr0wlunwoof They both have advantages obviously. For Kielbasa I like smoking it (cure) and collagen. With cured sausage I think the collagen has a better bite then when it is used for fresh (though I do agree with Chef to some extent, snap/bite IS generally better with natural) How are you smoking it? If you are hanging it make sure you have clear, smoked or inedible collagen, Fresh Collagen might break under its own weight while it is hanging in the smoker. If you are coiling it on a rack then fresh is fine.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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pr0wlunwoof They both have advantages obviously. For Kielbasa I like smoking it (cure) and collagen. With cured sausage I think the collagen has a better bite then when it is used for fresh (though I do agree with Chef to some extent, snap/bite IS generally better with natural) How are you smoking it? If you are hanging it make sure you have clear, smoked or inedible collagen, Fresh Collagen might break under its own weight while it is hanging in the smoker. If you are coiling it on a rack then fresh is fine.
Jonathon I think collagen is probably the best route for the first run. Im waiting on some binder to get here then im gonna go the cured route with two grinds. I only have a 1/4 inch and a 3/16ths plate so we will see how it goes. Probably going to do some more brats and will run them through th 1/4 inch once as that seemed pretty good last time.
The signature smoked kielbasa lists Hydrolyzed Soy Flour and Whey Protein Blend (17.39%) how much additional soy protein concentrate should I add?
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pr0wlunwoof Still use the recommended amouint. I should do something on the fact that even if you see something like citric acid in the ingredients dont adjust usage for aditives other than very specific and rare circumstances. Does everyone follow us on instagram/fb or twitter? Does our “meat fact friday/meat hack monday” stuff get to you guys or should we be putting it on meatgistics too…actually, I just answered my own question. I’ll figure out how to get that on here somewhere.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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pr0wlunwoof Still use the recommended amouint. I should do something on the fact that even if you see something like citric acid in the ingredients dont adjust usage for aditives other than very specific and rare circumstances. Does everyone follow us on instagram/fb or twitter? Does our “meat fact friday/meat hack monday” stuff get to you guys or should we be putting it on meatgistics too…actually, I just answered my own question. I’ll figure out how to get that on here somewhere.
Jonathon I assumed as much, but didn’t want make a mess on my first batch. I’m now waiting on my new additions before we go after it again.
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can you hook your power drill to that end of the grinder ?
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craigrice it has a pulley and a 1 hp motor attached. Adding foot pedal, shoot, and feed tray to help insure a little safety and help with functionality. Also got a smaller motor pulley coming to slow the auger down quite a bit.
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I think if you took A roasting pan and cut a hole in it then bent the edges into the opening and maybe use some dowels or angle iron for tray supports it would be a big help to efficiency.
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Yeah. I thought very hard about fabricating something, but with the new baby I’m so time poor that I just hope this shoot and tray work. The tray is 10 inches by twelve inches and the ID of the shoot is 2 inches. Most of it is the safety aspect. Trying to make it hard to stick your hand in it.
I did look at new grinders, but with 2 kids in diapers I can’t add another toy to the arsenal without a whole lot of justification. -
been there done that yard sales and flea markets and a $2.00 dowel just saying ,like the setup are you running a 1 1/2-10 " pully ratio
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been there done that yard sales and flea markets and a $2.00 dowel just saying ,like the setup are you running a 1 1/2-10 " pully ratio
craigrice Its a 3"od on motor and 12"OD on Grinder atm. New motor pulley has an 1.65 OD. So hopefully cut my auger rpm in half and double tork. No real issues atm, but 437rpms is pretty fast. Taking that to 240rpm will probably help in knife and plate wear.
When I get it all squared away I’m gonna do a post on it.
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