How To Make Homemade Kielbasa - Recipe

[Austin]

How To Make Homemade Kielbasa

Learn how to make homemade Kielbasa with Walton's and Meatgistics. Read the guide and then post your questions or comments below.

What is Kielbasa?

Kielbasa is polish for sausage. It is typically stuffed into a non-edible collagen casing that is removed after smoking or a large diameter hog casing. The seasoning and flavor normally has a stronger than average garlic flavor and is shaped into a ring. It can be eaten whole or sliced and cut into smaller chunks to serve as part of a larger dish or casserole. Kielbasa is typically made from pork, but may also contain beef, poultry, or even wild game.

Meat Block

7.5 lb 85/15 Lean Beef
8.75 lb 80/20 Lean Pork
8.75 lb 50/50 Pork Trim

Additives

1 package Signature Smoked Kielbasa Seasoning #4550393220
1oz Sure Cure (packet included with the seasoning)
2oz Smoked Meat Stabilizer
6oz Sure Gel Meat Binder
1 Quart Ice Cold Water

Process

Grind pork trim through 3/16in grinder plate, twice
Grind lean beef and pork through 1/8in grinder plate

Mix

Begin mixing lean meats first. While mixing add Seasoning, Sure Gel Meat Binder (or Soy Protein Blend), Sure Cure, and Ice Cold Water. Mix for 5 minutes. Add ground pork trim and mix for an additional 3 minutes, for a total of 8 minutes of mixing time

Stuff

Stuff into 40mm Collagen Casings or large diameter Natural Hog Casings

Notes

You may substitute other meats besides pork and beef and if you cannot keep the lean and fat separated during mixing you can still mix everything together at one time. Try to keep your lean to fat ratio around 70/30.

If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight

Smokehouse Schedule

120F for 30 minutes
130F for 30 minutes (start adding smoke now and throughout entire cook cycle)
140F for 30 minutes
150F for 30 minutes
160F for 30 minutes
170F until internal meat temperature of 160F
Shower final product or place in a ice water bath for 10-20 minutes to set the casings and cool the product

Other Notes

Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity
If your smoker, smokehouse, or oven cannot reach temperatures as low as 120F, just start as low as possible and slowly increase the temperature over time

Shop waltonsinc.com for Signature Smoked Kielbasa Seasoning

Shop waltonsinc.com for 40mm Collagen Casings

Shop waltonsinc.com for Sausage Stuffers

[jpalma]

Austin

did a 30 lb run yesterday and got a call from work the kielbasa tastes great but i is not completely browned, don’t think it got enough smoke,(ran out of chips while i was busy) Can I run it thru the smoker again at a low temp to get it browned to have a better smoke flavor and that traditional appearance?

[Jonathon]

jpalma I don’t think doing this would give you the desired result. I think you would end up with a product that would have a tougher outside and not too much more smoke adhering to it. The cooking process has already been completed and the kielbasa has already been semi-dried, I think all this would do would be to further dry out the outer portion of the sausage. I also wouldn’t be able to say how long you would be safe keeping it in the “Danger Zone”. It’s already been cured so it is longer than 40 minutes but you also won’t be heating it back up to 160° so it isn’t that much longer.

Just my opinion but too many chances of something going very wrong to make it worth it.