Kielbasa - 1st Attempt
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Grimpuppy Tks thought so wasn’t sure couldnt picture it holding together if naked meant casing removed.
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Grimpuppy Have my first batch of kielbasa in the smoker. Learned alot from your attempt reporting. Thanks. I’m not sure I have the patience for 7 hours at 170°. I may cheat and sous vide at the end. We’ll have to see. Not sure what the affect will be but added whole mustard seed to mine.
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Grimpuppy Have my first batch of kielbasa in the smoker. Learned alot from your attempt reporting. Thanks. I’m not sure I have the patience for 7 hours at 170°. I may cheat and sous vide at the end. We’ll have to see. Not sure what the affect will be but added whole mustard seed to mine.
Had a pound of pork left from the kielbasa so made a pound of Bavarian Oktoberfest brats. Been wanting to try it and this seemed like a good time.
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Grimpuppy Have my first batch of kielbasa in the smoker. Learned alot from your attempt reporting. Thanks. I’m not sure I have the patience for 7 hours at 170°. I may cheat and sous vide at the end. We’ll have to see. Not sure what the affect will be but added whole mustard seed to mine.
wdaly I slept for 5 hours of it, so it wasn’t to bad. Can’t wait to see how yours turns out.
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Grimpuppy Have my first batch of kielbasa in the smoker. Learned alot from your attempt reporting. Thanks. I’m not sure I have the patience for 7 hours at 170°. I may cheat and sous vide at the end. We’ll have to see. Not sure what the affect will be but added whole mustard seed to mine.
wdaly I like whole mustard seed, especially in my fresh and smoked Polish. It gives it a little pop of flavor. I am sure that you will enjoy too.
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wdaly I like whole mustard seed, especially in my fresh and smoked Polish. It gives it a little pop of flavor. I am sure that you will enjoy too.
YooperDog I agree I put whole mustard seeds in almost everything, love popping them with my teeth.
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wdaly I slept for 5 hours of it, so it wasn’t to bad. Can’t wait to see how yours turns out.
Grimpuppy just saw I accidentally down voted your post. I have fixed it and apologize. Have a great day.
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Grimpuppy just saw I accidentally down voted your post. I have fixed it and apologize. Have a great day.
cdavis no worries, I don’t even know how to tell there is a down vote…
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Grimpuppy I don’t either. I just go to my profile once in awhile to make sure I haven’t accidentally hit it.
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Grimpuppy I don’t either. I just go to my profile once in awhile to make sure I haven’t accidentally hit it.
cdavis I try to check mine about every other week and usually find a couple I’ve accidently down voted.
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J JohnG5 referenced this topic on
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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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My Polish grandfather is rolling over in his grave hearing that collagen casings were used. Why not natural, may I ask? They give such a nice snap to smoked kielbasa.
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Sorry, Johnboy13. I was asking Grimpuppy.
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Grimpuppy
Your recipe is all most the same but I used 10 lbs of deer meat and 10 lbs 80/20 pork butt and 4 lbs of pork trim
Which gave me a 70/30 mix
I have a lot of the force grind fat through out the sausage -
I used collagen because I don’t have any Polish relatives.
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