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Meatgistics - Walton's - Community
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  5. Signature Smoked Kielbasa

Signature Smoked Kielbasa

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  • K Offline
    K Offline
    Ken1261
    wrote on last edited by
    #12

    Those look great, makes my mouth water.

    1 Reply Last reply
    2
    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #13

      Clasko2 …What camera are you using?! PatrickB is always trying to get me to be able to take photos like that!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

      C 1 Reply Last reply
      1
      • D Offline
        D Offline
        DJS303
        Yearling
        wrote on last edited by
        #14

        Those look mouth watering!

        1 Reply Last reply
        1
        • Dave in AZD Dave in AZ

          Clasko2 really great looking! Wonderful color and they look really uniform. What casings did you use? I’m interested in your spices too, because those are making my mouth water!

          C Offline
          C Offline
          Clasko2
          Yearling
          wrote on last edited by
          #15

          Dave in AZ I used the tubed 35-38mm natural hog casings and the spices was the Signature Smoked Kielbasa! The only thing I added was a couple tablespoons of extra mustard seed.

          zbigjeffZ 1 Reply Last reply
          3
          • JonathonJ Jonathon

            Clasko2 …What camera are you using?! PatrickB is always trying to get me to be able to take photos like that!

            C Offline
            C Offline
            Clasko2
            Yearling
            wrote on last edited by
            #16

            Jonathon Nothing special. Just my Iphone X camera! Natural light is the biggest help to making pics look good, at least in my experience with only an Iphone to take pics.

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            0
            • C Clasko2

              Dave in AZ I used the tubed 35-38mm natural hog casings and the spices was the Signature Smoked Kielbasa! The only thing I added was a couple tablespoons of extra mustard seed.

              zbigjeffZ Offline
              zbigjeffZ Offline
              zbigjeff
              Sous Vide Team Blue Power User Regular Contributors Cast Iron
              wrote on last edited by
              #17

              Clasko2 My Polish buds like the extra mustard seeds. According to them, that’s what makes it resemble the taste of the “old way” and more authentic. Plus, they also like one course grind.

              C 1 Reply Last reply
              1
              • zbigjeffZ zbigjeff

                Clasko2 My Polish buds like the extra mustard seeds. According to them, that’s what makes it resemble the taste of the “old way” and more authentic. Plus, they also like one course grind.

                C Offline
                C Offline
                Clasko2
                Yearling
                wrote on last edited by
                #18

                zbigjeff Very nice! I’ve been playing around with grind. These were a coarse grind followed by a fine. Give it a fairly emulsified texture, which I happen to like. However, I do like the look of having defined meat particles/chunks, so I am definitely going to play with the grind some more.

                zbigjeffZ 1 Reply Last reply
                1
                • C Clasko2

                  zbigjeff Very nice! I’ve been playing around with grind. These were a coarse grind followed by a fine. Give it a fairly emulsified texture, which I happen to like. However, I do like the look of having defined meat particles/chunks, so I am definitely going to play with the grind some more.

                  zbigjeffZ Offline
                  zbigjeffZ Offline
                  zbigjeff
                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                  wrote on last edited by
                  #19

                  Clasko2 The 4 Polish people said that the emulsified (1-coarse and one-medium grind) were too much like the store bought commercial kielbasa on our first attempt. They took a bunch to a relatives cookout and their people like the course only. They compared sausages bought at a local Polish market and our version won their test. It could be regional. But, we have a large community here in the Cleveland Ohio area. Good luck with making it YOUR style.

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                  • keend0K Offline
                    keend0K Offline
                    keend0
                    Team Orange
                    wrote on last edited by
                    #20

                    Great looking sausage and Recteq.

                    1 Reply Last reply
                    1
                    • YooperDogY Offline
                      YooperDogY Offline
                      YooperDog
                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                      wrote on last edited by
                      #21

                      Clasko2 nice looking links, betting they will be tasty when done.

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