Kielbasa - 1st Attempt
-
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.
-
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…
-
Grimpuppy I don’t either. I just go to my profile once in awhile to make sure I haven’t accidentally hit it.
-
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.
-
J JohnG5 referenced this topic on
-
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.
-
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.
-
Sorry, Johnboy13. I was asking Grimpuppy.
-
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.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
