<![CDATA[First try at Kielbasa]]>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.

]]>https://waltonsdev.nodebb.com/topic/4742/first-try-at-kielbasaRSS for NodeThu, 10 Sep 2026 23:04:45 GMTSat, 11 Dec 2021 01:23:55 GMT60<![CDATA[Reply to First try at Kielbasa on Fri, 24 Dec 2021 14:54:03 GMT]]>wdaly thanks. They did turn out really good.

]]>https://waltonsdev.nodebb.com/post/62807https://waltonsdev.nodebb.com/post/62807Fri, 24 Dec 2021 14:54:03 GMT<![CDATA[Reply to First try at Kielbasa on Thu, 23 Dec 2021 00:42:07 GMT]]>cdavis Those look amazing. I have no doubt they’ll turn out good.

]]>https://waltonsdev.nodebb.com/post/62591https://waltonsdev.nodebb.com/post/62591Thu, 23 Dec 2021 00:42:07 GMT<![CDATA[Reply to First try at Kielbasa on Wed, 15 Dec 2021 03:02:49 GMT]]>bocephus thanks

]]>https://waltonsdev.nodebb.com/post/61525https://waltonsdev.nodebb.com/post/61525Wed, 15 Dec 2021 03:02:49 GMT<![CDATA[Reply to First try at Kielbasa on Wed, 15 Dec 2021 03:01:35 GMT]]>ND Mike I think the flavor is a little better also 😋

]]>https://waltonsdev.nodebb.com/post/61524https://waltonsdev.nodebb.com/post/61524Wed, 15 Dec 2021 03:01:35 GMT<![CDATA[Reply to First try at Kielbasa on Tue, 14 Dec 2021 13:27:11 GMT]]>YooperDog
Thanks. I’m going to try this

]]>https://waltonsdev.nodebb.com/post/61428https://waltonsdev.nodebb.com/post/61428Tue, 14 Dec 2021 13:27:11 GMT<![CDATA[Reply to First try at Kielbasa on Tue, 14 Dec 2021 02:44:54 GMT]]>Johnboy13 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

]]>https://waltonsdev.nodebb.com/post/61398https://waltonsdev.nodebb.com/post/61398Tue, 14 Dec 2021 02:44:54 GMT<![CDATA[Reply to First try at Kielbasa on Tue, 14 Dec 2021 02:19:31 GMT]]>Yooperdog I’m new to the sausage making and old school
How much mustard seed and garlic did you add per pound

]]>https://waltonsdev.nodebb.com/post/61395https://waltonsdev.nodebb.com/post/61395Tue, 14 Dec 2021 02:19:31 GMT<![CDATA[Reply to First try at Kielbasa on Tue, 14 Dec 2021 01:54:34 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/61381https://waltonsdev.nodebb.com/post/61381Tue, 14 Dec 2021 01:54:34 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 18:11:59 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/61245https://waltonsdev.nodebb.com/post/61245Mon, 13 Dec 2021 18:11:59 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 18:05:59 GMT]]>They turned out great!

]]>https://waltonsdev.nodebb.com/post/61243https://waltonsdev.nodebb.com/post/61243Mon, 13 Dec 2021 18:05:59 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 15:01:08 GMT]]>Johnboy13 I had to run out of town but will get back to you today or tomorrow

]]>https://waltonsdev.nodebb.com/post/61200https://waltonsdev.nodebb.com/post/61200Mon, 13 Dec 2021 15:01:08 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 14:58:10 GMT]]>Nice particle definition, great work

]]>https://waltonsdev.nodebb.com/post/61199https://waltonsdev.nodebb.com/post/61199Mon, 13 Dec 2021 14:58:10 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 13:54:31 GMT]]>cdavis You nailed it, they look great.

]]>https://waltonsdev.nodebb.com/post/61192https://waltonsdev.nodebb.com/post/61192Mon, 13 Dec 2021 13:54:31 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 13:36:19 GMT]]>YooperDog
How much mustard seed and garlic did you add per pound

]]>https://waltonsdev.nodebb.com/post/61185https://waltonsdev.nodebb.com/post/61185Mon, 13 Dec 2021 13:36:19 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 13:11:20 GMT]]>cdavis I really need to try these. They look great. I think you are right. The color looks really good.

]]>https://waltonsdev.nodebb.com/post/61181https://waltonsdev.nodebb.com/post/61181Mon, 13 Dec 2021 13:11:20 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 12:51:24 GMT]]>I finished smoking the ones that wouldn’t fit in the smoker the first round. 20211213_061834.jpg These sat in the fridge for 2 days giving the cure longer to work. I think the color was alot better on this batch.

]]>https://waltonsdev.nodebb.com/post/61179https://waltonsdev.nodebb.com/post/61179Mon, 13 Dec 2021 12:51:24 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 12:43:49 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/61178https://waltonsdev.nodebb.com/post/61178Mon, 13 Dec 2021 12:43:49 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 11:35:10 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/61173https://waltonsdev.nodebb.com/post/61173Mon, 13 Dec 2021 11:35:10 GMT<![CDATA[Reply to First try at Kielbasa on Mon, 13 Dec 2021 01:55:54 GMT]]>ND Mike thanks 😊

]]>https://waltonsdev.nodebb.com/post/61126https://waltonsdev.nodebb.com/post/61126Mon, 13 Dec 2021 01:55:54 GMT<![CDATA[Reply to First try at Kielbasa on Sun, 12 Dec 2021 21:46:03 GMT]]>cdavis perfect thanks. It looks great!

]]>https://waltonsdev.nodebb.com/post/61100https://waltonsdev.nodebb.com/post/61100Sun, 12 Dec 2021 21:46:03 GMT<![CDATA[Reply to First try at Kielbasa on Sun, 12 Dec 2021 21:04:48 GMT]]>ND Mike I used 10lbs venison 7.5lbs somewhat lean pork and 7.5lbs pork trim.

]]>https://waltonsdev.nodebb.com/post/61097https://waltonsdev.nodebb.com/post/61097Sun, 12 Dec 2021 21:04:48 GMT<![CDATA[Reply to First try at Kielbasa on Sun, 12 Dec 2021 20:51:34 GMT]]>cdavis what percentages did you use for your meatblock roughly?

]]>https://waltonsdev.nodebb.com/post/61095https://waltonsdev.nodebb.com/post/61095Sun, 12 Dec 2021 20:51:34 GMT<![CDATA[Reply to First try at Kielbasa on Sun, 12 Dec 2021 20:31:35 GMT]]>cdavis looks great. What kind of smoker are your running? Nevermind…I zoomed in and saw its a Masterbuilt.

]]>https://waltonsdev.nodebb.com/post/61090https://waltonsdev.nodebb.com/post/61090Sun, 12 Dec 2021 20:31:35 GMT<![CDATA[Reply to First try at Kielbasa on Sun, 12 Dec 2021 20:02:53 GMT]]>bocephus thanks 😊

]]>https://waltonsdev.nodebb.com/post/61081https://waltonsdev.nodebb.com/post/61081Sun, 12 Dec 2021 20:02:53 GMT