First try at Kielbasa
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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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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.cdavis looks great. What kind of smoker are your running? Nevermind…I zoomed in and saw its a Masterbuilt.
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cdavis what percentages did you use for your meatblock roughly?
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ND Mike I used 10lbs venison 7.5lbs somewhat lean pork and 7.5lbs pork trim.
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cdavis perfect thanks. It looks great!
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Never using collagen casings I have a question. After looking on this site why did you decide to use the inedible ones instead of the “smoke” ones that are edible and strong enough to hold up in the smoker?
KenfromMI I used the 40mm collagen casings because that’s what was recommended in meatgistics university. I loved the casings. They were easy to stuff and very strong and they peel off very easily.
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I finished smoking the ones that wouldn’t fit in the smoker the first round.
These sat in the fridge for 2 days giving the cure longer to work. I think the color was alot better on this batch. -
I finished smoking the ones that wouldn’t fit in the smoker the first round.
These sat in the fridge for 2 days giving the cure longer to work. I think the color was alot better on this batch.cdavis I really need to try these. They look great. I think you are right. The color looks really good.
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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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I finished smoking the ones that wouldn’t fit in the smoker the first round.
These sat in the fridge for 2 days giving the cure longer to work. I think the color was alot better on this batch.cdavis You nailed it, they look great.
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Nice particle definition, great work
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Johnboy13 I had to run out of town but will get back to you today or tomorrow
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They turned out great!
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Never using collagen casings I have a question. After looking on this site why did you decide to use the inedible ones instead of the “smoke” ones that are edible and strong enough to hold up in the smoker?
KenfromMI said in First try at Kielbasa:
Never using collagen casings I have a question. After looking on this site why did you decide to use the inedible ones instead of the “smoke” ones that are edible and strong enough to hold up in the smoker?
In case some didn’t know, the 40mm casings he used are ring shaped. That is the reason for using them. Waltons item 2301400
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Johnboy13 In my recipe of 10kg fresh Polish I used 33g. I would go with about 2g/kg of protein to start. That would be a shy tsp per 2.2lbs of protein. Hope that helps.
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Yooperdog I’m new to the sausage making and old school
How much mustard seed and garlic did you add per poundJohnboy13 for mustard seed about 1/2 tsp per pound of meat to start with, you could go up more as your taste buds like. For garlic powder 1.5 g per kg or about a 1/4 tsp per pound. For fresh garlic it would be around 2-3 X that amount. Garlic is a bit subjective because there are so many fresh varieties. I am typically heavy on the garlic, prefer fresh. But when I am tweaking a recipe to my baseline I use powder or granulated to keep things consistent. I think I have my math and conversions correct, anyone can keep me honest. A good reference book is,’ Home Production of Quality Meats and Sausages’ by Stanley and Adam Mariański. It took me awhile to convert, I grew up with my relatives using their hands as measuring devices. Try converting those recipes. LOL
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