First try at Kielbasa
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Trying my hand at kielbasa for the first time. It consists of venison pork and pork trim. I used Waltons signature kielbasa. I did grind the trim and the lean separately. I didn’t use a cure accelerator so they are resting in the fridge overnight. They’ll be going in the smoker first thing in the morning.
cdavis
I can’t wait to try them. -
Trying my hand at kielbasa for the first time. It consists of venison pork and pork trim. I used Waltons signature kielbasa. I did grind the trim and the lean separately. I didn’t use a cure accelerator so they are resting in the fridge overnight. They’ll be going in the smoker first thing in the morning.
cdavis Looks good. Did you add extra garlic & mustard seed?
Improvise, Adapt and Overcome! Semper Fi
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cdavis Looks good. Did you add extra garlic & mustard seed?
Bob Stehlik I didn’t. I just decided to go with just the seasoning. Then I’ll try to adjust if needed next time.
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Bob Stehlik I didn’t. I just decided to go with just the seasoning. Then I’ll try to adjust if needed next time.
cdavis I like the way you stuffed it in rings; longer length links rather than standard 5”links. We had breakfast for dinner the other day with garlic kielbasa and fresh horseradish. Really hit the spot!
Improvise, Adapt and Overcome! Semper Fi
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cdavis I like the way you stuffed it in rings; longer length links rather than standard 5”links. We had breakfast for dinner the other day with garlic kielbasa and fresh horseradish. Really hit the spot!
Bob Stehlik that sounds really good.
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Bob Stehlik I didn’t. I just decided to go with just the seasoning. Then I’ll try to adjust if needed next time.
cdavis Bob Stehlik I am with Bob on the mustard seed and garlic. I haven’t used the Walton’s seasoning mix, but I like the pop from the mustard seed and you need to keep the vampires at bay.
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cdavis What type of casings did you use? We used to tie the ends on ours and someone told us there was no need, there were a lot of nervous people when we opened the smoke house door after putting them in untied but everything was fine.
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cdavis What type of casings did you use? We used to tie the ends on ours and someone told us there was no need, there were a lot of nervous people when we opened the smoke house door after putting them in untied but everything was fine.
bocephus I used 40mm collagen casings ( inedible]. This is the first time I’ve tried any casings. I hope they hold up. I would be afraid to not tie the ends.
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bocephus I used 40mm collagen casings ( inedible]. This is the first time I’ve tried any casings. I hope they hold up. I would be afraid to not tie the ends.
cdavis We were too, we use hog casings and had no problems with the meat coming out while they were hanging in smokehouse. not sure about collagen, maybe someone else in the community has experience with them.
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bocephus I used 40mm collagen casings ( inedible]. This is the first time I’ve tried any casings. I hope they hold up. I would be afraid to not tie the ends.
cdavis they are wonderful casings. Did you soak them in 90* water before stuffing? Makes it so much nicer during stuffing. First time used them I don’t know I was to do that. You will be pleased with these. Great job!
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You will like the waltons kielbasa seasoning. I made some a while back and it was outstanding. bocephus the ring casings come tied at one end already with extra string attached to tie the other end closed.
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Looking great. Will want to hear how they turned out and your impressions.
I have venison kielbasa on the schedule to do this Winter.
Can you share what your meat block lean to fat ratio was? -
I always use hog casings for my fresh and smoked. After smoking how do you roast the sausage with an inedible casing on it?
KenfromMI what do you mean roast? Typically I just simmer in water to heat it up like a hot dog or put on the grill. You can peel the casing off first or do it after it’s heated to desired IT temperature, although that gets a little warm on the fingertips.
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Maybe it’s a Polish thing. Although we eat a lot of it just cold like a lunchmeat for Holidays etc we always roast it in the oven after smoking like you would with fresh Kielbasa to brown it a bit. Place the links in a roasting pan and place it in the oven until slightly browned.
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Maybe it’s a Polish thing. Although we eat a lot of it just cold like a lunchmeat for Holidays etc we always roast it in the oven after smoking like you would with fresh Kielbasa to brown it a bit. Place the links in a roasting pan and place it in the oven until slightly browned.
KenfromMI hmmm sounds good, I will have to try that, yea you would peel the casing off before oven cook. Peels off nicely
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cdavis those look like they are going to be tasty!
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Looking great. Will want to hear how they turned out and your impressions.
I have venison kielbasa on the schedule to do this Winter.
Can you share what your meat block lean to fat ratio was?
processhead they turned out great. Love the seasoning flavor. I used 10lbs of venison 7lbs of sorta lean pork 7lbs of really fatty pork trim. I also used sure gel.
I peeled the casings on a couple this morning and they came off easily. -
cdavis they are wonderful casings. Did you soak them in 90* water before stuffing? Makes it so much nicer during stuffing. First time used them I don’t know I was to do that. You will be pleased with these. Great job!
twilliams I did soak them in hot water. They were easy to stuff and easy to tie. I’m glad my knots held never tied a casing before.
second batch is in the smoker this morning. I couldn’t fit all 25lbs in the smoker so I split it up. -
processhead they turned out great. Love the seasoning flavor. I used 10lbs of venison 7lbs of sorta lean pork 7lbs of really fatty pork trim. I also used sure gel. I peeled the casings on a couple this morning and they came off easily.
cdavis Nice job, looks delicious.
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