Kielbasa - 1st Attempt
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Made Kielbasa for the first time yesterday. It turned out incredible! In the top 3 of things I have made. I used the pork sirloin roast I picked up a while back.
8 pounds pork sirloin
4 1/2 pounds back fat
.5 oz sure cure
3 oz sure gel
.4 oz hickory smoke powder
1 oz smoked meat stabilizer
11.5 oz Signature Kielbasa seasoning
16 oz water
40mm collagen casingsGround 4 pounds of pork and all fat through 3/16” plate once. Ground 4 pounds of pork through 1/8” plate twice. Put everything in the mixer for 8 minutes. Stuffed into 40mm collagen casings.
120 for 30 min
130 for 30 min
140 for 30 min
150 for 30 min
160 for 30 min
170 for 7 hours
205 for 45 minutesLate last night, internal was only 130 degrees, so I just left it on and went to bed. Woke up at 5:30 this morning to check it. Internal was only 146. So I cranked it up to 205. Checked it at 6:30 and hit 160. Pulled them, put them a in tub in the sink with cold water running in tub while I took shower and got ready for work. Stripped the casing on one and sliced it up. OMG was the flavor awesome. I refrigerated the rings and baggied up the rest of the slices to snack on at work today.
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Made Kielbasa for the first time yesterday. It turned out incredible! In the top 3 of things I have made. I used the pork sirloin roast I picked up a while back.
8 pounds pork sirloin
4 1/2 pounds back fat
.5 oz sure cure
3 oz sure gel
.4 oz hickory smoke powder
1 oz smoked meat stabilizer
11.5 oz Signature Kielbasa seasoning
16 oz water
40mm collagen casingsGround 4 pounds of pork and all fat through 3/16” plate once. Ground 4 pounds of pork through 1/8” plate twice. Put everything in the mixer for 8 minutes. Stuffed into 40mm collagen casings.
120 for 30 min
130 for 30 min
140 for 30 min
150 for 30 min
160 for 30 min
170 for 7 hours
205 for 45 minutesLate last night, internal was only 130 degrees, so I just left it on and went to bed. Woke up at 5:30 this morning to check it. Internal was only 146. So I cranked it up to 205. Checked it at 6:30 and hit 160. Pulled them, put them a in tub in the sink with cold water running in tub while I took shower and got ready for work. Stripped the casing on one and sliced it up. OMG was the flavor awesome. I refrigerated the rings and baggied up the rest of the slices to snack on at work today.
Grimpuppy Looks great and thanks for the recipe, it is in my book to try it some time.
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Made Kielbasa for the first time yesterday. It turned out incredible! In the top 3 of things I have made. I used the pork sirloin roast I picked up a while back.
8 pounds pork sirloin
4 1/2 pounds back fat
.5 oz sure cure
3 oz sure gel
.4 oz hickory smoke powder
1 oz smoked meat stabilizer
11.5 oz Signature Kielbasa seasoning
16 oz water
40mm collagen casingsGround 4 pounds of pork and all fat through 3/16” plate once. Ground 4 pounds of pork through 1/8” plate twice. Put everything in the mixer for 8 minutes. Stuffed into 40mm collagen casings.
120 for 30 min
130 for 30 min
140 for 30 min
150 for 30 min
160 for 30 min
170 for 7 hours
205 for 45 minutesLate last night, internal was only 130 degrees, so I just left it on and went to bed. Woke up at 5:30 this morning to check it. Internal was only 146. So I cranked it up to 205. Checked it at 6:30 and hit 160. Pulled them, put them a in tub in the sink with cold water running in tub while I took shower and got ready for work. Stripped the casing on one and sliced it up. OMG was the flavor awesome. I refrigerated the rings and baggied up the rest of the slices to snack on at work today.
Grimpuppy that looks good! I love Kielbasa!
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How strong was the garlic flavor?
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You can definitely taste the garlic and pepper, but I wouldn’t say it was strong. There is a saltiness to it that builds the more you eat. Not overpowering, but if you are not a salt fan, you probably wouldn’t eat a lot of it strait. I plan on putting some in Jumbalya tonight.
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Made Kielbasa for the first time yesterday. It turned out incredible! In the top 3 of things I have made. I used the pork sirloin roast I picked up a while back.
8 pounds pork sirloin
4 1/2 pounds back fat
.5 oz sure cure
3 oz sure gel
.4 oz hickory smoke powder
1 oz smoked meat stabilizer
11.5 oz Signature Kielbasa seasoning
16 oz water
40mm collagen casingsGround 4 pounds of pork and all fat through 3/16” plate once. Ground 4 pounds of pork through 1/8” plate twice. Put everything in the mixer for 8 minutes. Stuffed into 40mm collagen casings.
120 for 30 min
130 for 30 min
140 for 30 min
150 for 30 min
160 for 30 min
170 for 7 hours
205 for 45 minutesLate last night, internal was only 130 degrees, so I just left it on and went to bed. Woke up at 5:30 this morning to check it. Internal was only 146. So I cranked it up to 205. Checked it at 6:30 and hit 160. Pulled them, put them a in tub in the sink with cold water running in tub while I took shower and got ready for work. Stripped the casing on one and sliced it up. OMG was the flavor awesome. I refrigerated the rings and baggied up the rest of the slices to snack on at work today.
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Cooper1 said in Kielbasa - 1st Attempt:
Grimpuppy looks good; love kielbasa. Why the sure gel?
I based it off the recipe in the “how to make homemade kielbasa” section. It was listed there and since I had some, I went ahead and used it. I am not sure why it was needed. Some day I hope to get to the level that I know why I am using some ingredients instead of just following instructions.
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That’s about my extent of knowledge on sure gel also. I wouldn’t add any personally, but I am not a big garlic eater. I really like it. I get black pepper and garlic as the flavor profile.
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Cooper1 said in Kielbasa - 1st Attempt:
Grimpuppy looks good; love kielbasa. Why the sure gel?
I based it off the recipe in the “how to make homemade kielbasa” section. It was listed there and since I had some, I went ahead and used it. I am not sure why it was needed. Some day I hope to get to the level that I know why I am using some ingredients instead of just following instructions.
Grimpuppy I would stay to the smoke schedule as is to about 135 to 140 then into the water
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Made Kielbasa for the first time yesterday. It turned out incredible! In the top 3 of things I have made. I used the pork sirloin roast I picked up a while back.
8 pounds pork sirloin
4 1/2 pounds back fat
.5 oz sure cure
3 oz sure gel
.4 oz hickory smoke powder
1 oz smoked meat stabilizer
11.5 oz Signature Kielbasa seasoning
16 oz water
40mm collagen casingsGround 4 pounds of pork and all fat through 3/16” plate once. Ground 4 pounds of pork through 1/8” plate twice. Put everything in the mixer for 8 minutes. Stuffed into 40mm collagen casings.
120 for 30 min
130 for 30 min
140 for 30 min
150 for 30 min
160 for 30 min
170 for 7 hours
205 for 45 minutesLate last night, internal was only 130 degrees, so I just left it on and went to bed. Woke up at 5:30 this morning to check it. Internal was only 146. So I cranked it up to 205. Checked it at 6:30 and hit 160. Pulled them, put them a in tub in the sink with cold water running in tub while I took shower and got ready for work. Stripped the casing on one and sliced it up. OMG was the flavor awesome. I refrigerated the rings and baggied up the rest of the slices to snack on at work today.
Grimpuppy Looks good. You need to get some good kraut, fried potatoes or baked beans to round out the meal.
Sure gel is a good binder for smoked/cured meat products. It helps with protein extraction when mixing. You don’t have to use a binder, but you will work more mixing to get the same result. There are several types of binders out there some are more suitable for fresh, holds moisture and cured, helps with protein extraction.
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Grimpuppy I would stay to the smoke schedule as is to about 135 to 140 then into the water
craigrice said in Kielbasa - 1st Attempt:
Grimpuppy I would stay to the smoke schedule as is to about 135 to 140 then into the water
The plan was to finish in water, but it didn’t hit 135 till midnight, so I decided to go to bed instead of pulling and setting up the sous vide.
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craigrice said in Kielbasa - 1st Attempt:
Grimpuppy I would stay to the smoke schedule as is to about 135 to 140 then into the water
The plan was to finish in water, but it didn’t hit 135 till midnight, so I decided to go to bed instead of pulling and setting up the sous vide.
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I would have done them unbagged at 175 degrees. The 40mm casing is inedible and pretty stout so I don’t think it would have washed at all. I did hot links Saturday naked at 175. Only took 20 minutes to finish and they came out great.
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Grimpuppy sorry what is “naked?”
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You can definitely taste the garlic and pepper, but I wouldn’t say it was strong. There is a saltiness to it that builds the more you eat. Not overpowering, but if you are not a salt fan, you probably wouldn’t eat a lot of it strait. I plan on putting some in Jumbalya tonight.
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