<![CDATA[Kielbasa - 1st Attempt]]>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 casings

Ground 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 minutes

Late 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.
9940284E-5884-4637-B756-91367DCD65E7.jpeg 98C543F2-42B0-4380-84BD-D1928822648B.jpeg

]]>https://waltonsdev.nodebb.com/topic/4253/kielbasa-1st-attemptRSS for NodeThu, 10 Sep 2026 21:39:11 GMTMon, 13 Sep 2021 13:10:10 GMT60<![CDATA[Reply to Kielbasa - 1st Attempt on Fri, 14 Jan 2022 23:34:40 GMT]]>I used collagen because I don’t have any Polish relatives.

]]>https://waltonsdev.nodebb.com/post/64976https://waltonsdev.nodebb.com/post/64976Fri, 14 Jan 2022 23:34:40 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Fri, 14 Jan 2022 22:24:27 GMT]]>Johnboy13 I think where I mess up was that I didn’t fine grind the 4lbs of pork trim

]]>https://waltonsdev.nodebb.com/post/64975https://waltonsdev.nodebb.com/post/64975Fri, 14 Jan 2022 22:24:27 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Fri, 14 Jan 2022 20:48:25 GMT]]>Sorry, Johnboy13. I was asking Grimpuppy.

]]>https://waltonsdev.nodebb.com/post/64970https://waltonsdev.nodebb.com/post/64970Fri, 14 Jan 2022 20:48:25 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Thu, 13 Jan 2022 21:07:16 GMT]]>I didn’t use collagen casing it was 42mm hog casing I got from Walton’s

]]>https://waltonsdev.nodebb.com/post/64876https://waltonsdev.nodebb.com/post/64876Thu, 13 Jan 2022 21:07:16 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Thu, 13 Jan 2022 20:59:26 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/64873https://waltonsdev.nodebb.com/post/64873Thu, 13 Jan 2022 20:59:26 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Thu, 13 Jan 2022 18:22:14 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/64850https://waltonsdev.nodebb.com/post/64850Thu, 13 Jan 2022 18:22:14 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Sun, 19 Sep 2021 18:35:43 GMT]]>cdavis I try to check mine about every other week and usually find a couple I’ve accidently down voted.

]]>https://waltonsdev.nodebb.com/post/48366https://waltonsdev.nodebb.com/post/48366Sun, 19 Sep 2021 18:35:43 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Sun, 19 Sep 2021 13:11:24 GMT]]>Grimpuppy I don’t either. I just go to my profile once in awhile to make sure I haven’t accidentally hit it.

]]>https://waltonsdev.nodebb.com/post/48331https://waltonsdev.nodebb.com/post/48331Sun, 19 Sep 2021 13:11:24 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Sun, 19 Sep 2021 02:05:13 GMT]]>cdavis no worries, I don’t even know how to tell there is a down vote…

]]>https://waltonsdev.nodebb.com/post/48321https://waltonsdev.nodebb.com/post/48321Sun, 19 Sep 2021 02:05:13 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Sat, 18 Sep 2021 20:19:45 GMT]]>Grimpuppy just saw I accidentally down voted your post. I have fixed it and apologize. Have a great day.

]]>https://waltonsdev.nodebb.com/post/48298https://waltonsdev.nodebb.com/post/48298Sat, 18 Sep 2021 20:19:45 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Thu, 16 Sep 2021 01:38:04 GMT]]>YooperDog I agree I put whole mustard seeds in almost everything, love popping them with my teeth.

]]>https://waltonsdev.nodebb.com/post/47897https://waltonsdev.nodebb.com/post/47897Thu, 16 Sep 2021 01:38:04 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Thu, 16 Sep 2021 00:31:25 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/47883https://waltonsdev.nodebb.com/post/47883Thu, 16 Sep 2021 00:31:25 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Wed, 15 Sep 2021 21:20:37 GMT]]>wdaly I slept for 5 hours of it, so it wasn’t to bad. Can’t wait to see how yours turns out.

]]>https://waltonsdev.nodebb.com/post/47842https://waltonsdev.nodebb.com/post/47842Wed, 15 Sep 2021 21:20:37 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Wed, 15 Sep 2021 21:08:01 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/47835https://waltonsdev.nodebb.com/post/47835Wed, 15 Sep 2021 21:08:01 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Wed, 15 Sep 2021 20:17:45 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/47827https://waltonsdev.nodebb.com/post/47827Wed, 15 Sep 2021 20:17:45 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Wed, 15 Sep 2021 20:10:00 GMT]]>Grimpuppy Tks thought so wasn’t sure couldnt picture it holding together if naked meant casing removed.

]]>https://waltonsdev.nodebb.com/post/47824https://waltonsdev.nodebb.com/post/47824Wed, 15 Sep 2021 20:10:00 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Wed, 15 Sep 2021 11:56:23 GMT]]>Grimpuppy looks good 👍

]]>https://waltonsdev.nodebb.com/post/47779https://waltonsdev.nodebb.com/post/47779Wed, 15 Sep 2021 11:56:23 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Wed, 15 Sep 2021 11:15:22 GMT]]>samspade un-bagged

]]>https://waltonsdev.nodebb.com/post/47777https://waltonsdev.nodebb.com/post/47777Wed, 15 Sep 2021 11:15:22 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Wed, 15 Sep 2021 08:22:58 GMT]]>Grimpuppy sorry what is “naked?”

]]>https://waltonsdev.nodebb.com/post/47772https://waltonsdev.nodebb.com/post/47772Wed, 15 Sep 2021 08:22:58 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Wed, 15 Sep 2021 05:05:03 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/47769https://waltonsdev.nodebb.com/post/47769Wed, 15 Sep 2021 05:05:03 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Wed, 15 Sep 2021 03:38:03 GMT]]>Grimpuppy If you had sous vide them would you bag them or do them “naked” and at what temp. and time? Did a batch of smoked polish sausage and finished them naked in the sous vide and it seemed to wash out the smoke flavor.

]]>https://waltonsdev.nodebb.com/post/47767https://waltonsdev.nodebb.com/post/47767Wed, 15 Sep 2021 03:38:03 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Tue, 14 Sep 2021 04:06:40 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/47644https://waltonsdev.nodebb.com/post/47644Tue, 14 Sep 2021 04:06:40 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Tue, 14 Sep 2021 03:00:34 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/47638https://waltonsdev.nodebb.com/post/47638Tue, 14 Sep 2021 03:00:34 GMT<![CDATA[Reply to Kielbasa - 1st Attempt on Tue, 14 Sep 2021 02:11:45 GMT]]>Great job on the kielbasas! I may have to try that this winter.

]]>https://waltonsdev.nodebb.com/post/47628https://waltonsdev.nodebb.com/post/47628Tue, 14 Sep 2021 02:11:45 GMT