Page 1 of 1

Polska Kielbasa Wedzona-Cold Smoked

Posted: Tue Nov 09, 2010 18:11
by Trosky
.Well fellow sausage makers I am trying my first cold smoke. The weather here is now cold enough it snowed three days ago so I'm ready to go. The recipe I am using is from the polish side of this site by Miroslaw (Mirek) Rozmyslowick. If I figure out how to post a link to that recipe I will do it. Knock-Knock Siara, That's your cue to help me out here if you can find it.

Ok here's the meat after three days @ 40 degrees f. with salt,cure #1 and sugar.


Ready for the grinder just one time through with 1/2" plate . The grinder is a no.32 Alfa. As you can see I got tired of cranking it and made a few modifications and now its to heavy for me carry upstairs it was still well worth it.


Its hard to see but this is when I add the rest of the spices, Black pepper ground,White mustard seed whole and Garlic. I did not add a second dose of salt because Stan&Adams book said it would not be necessary because It will be refrigerated after I'm done and not hung in kitchen.


Now the meat is ground its time to mix it up. this should take 10 to 15 minutes. Don't try and hurry this step it is important to distribute the spice's and to form a sticky mass.Now I am readdy to stuff the casings. I am useing 38-42mm hog gut on a 1" tube. Heres the stuffer packed,casings on the tube and ready to go. I can still carry this up the stairs. Its an oldie but a goodie


All done 7.449kg of some fine sausage. The aroma is fantastic.


I'll put them back in the refrigerator to dry for a day and start smoking tomorrow. I'll keep you all posted.

Posted: Tue Nov 09, 2010 18:32
by atcNick
Its looking great. keep us posted with your progress.

Posted: Wed Nov 10, 2010 07:51
by Siara
Trosky wrote:Rozmyslowick
:?: :?: :?:

You mean from the main page ?
This one :

Code: Select all

(kiełbasa z 5 kg. mięsa) 

A. Surowiec: 

1. Wieprzowina kl. I peklowana - 2 kg 
2. Wieprzowina kl. II peklowana - 3 kg. 

B. Przyprawy i materiały pomocnicze: 

I. Przyprawy: 

a) użyte do peklowania: 
1. sól warzonka - 0,10 kg 
2. saletra - 0,005 kg 
b) dodane w czasie produkcji: 
1. sól warzonka - 0,03 - 0,04 kg (do smaku) 
2. cukier - 0,01 kg 
3. pieprz naturalny - 0,0075 kg 
4. majeranek - 0,003 kg 
5. czosnek - 0,003 kg. 
Dodatek majeranku może zostać zaniechany, a dodatek czosnku można zwiększyć do 0,009 kg 

II. Materiały pomocnicze: 

Kiełbaśnice o średnicy 32-36 mm 

C. Postać surowca po obróbce: 

Wieprzowina kl. I i wieprzowina kl. II rozdrobnione przez siatkę o średnicy oczek 13 mm. 

D. Postać gotowego produktu: 

Kiełbasa odkręcana w odcinki długości 30-35 cm, podzielona na parki. 


1. Peklowanie: 
Peklowanie mięsa na kiełbasę tak jak peklowanie podawane wcześniej, na inne kiełbaski, z tym, że dodajemy do soli i saletry cukier. 
2. Rozdrabnianie: 
Zgodnie z recepturą. 
3. Mieszanie: 
Wieprzowinę kl. I i wieprzowinę kl. II miesza się razem, aż masa nabierze kleistości, podczas mieszania dodaje się resztę soli i przyprawy. 
4. Napełnianie i odkręcanie jelit: 
Wymieszaną masą napełnia się ściśle jelita odkręcając kiełbasę w odcinki i pozostawiając ją w zwojach. Powietrze wykłuwamy igłą. 
Wskazane jest, by ilość uformowanych w jednym zwoju kiełbas była parzysta, gdyż będą później dzielone na parki. 
5. Osadzanie: 
Przez 1-2 dni w temp. 2-6 stopni C i wilgotności 85-90%. 
6. Wędzenie: 
Zimnym dymem przy słabym ruchu powietrza przez 1-1,5 dnia do barwy żółtobrązowej. W czasie wędzenia należy przekładać kije z kiełbaskami w wędzarni. 
7. Studzenie i dosuszanie: 
W pomieszczeniu o temp. 10-12 stopni C i wilgotności 75-80%, aż kiełbasy osiągną wydajność 87% w stosunku do ciężaru po wędzeniu, i temperaturę poniżej 12 stopni C., po czym kiełbaski dzieli się na parki. 
Uwaga: noże maszynki winny być naostrzone, a siatki doszlifowane. 

Autor: Maxell 

Posted: Wed Nov 10, 2010 13:17
by Trosky
That's a good one but I think this one is what I meant. Photo is not that great, time for a new phone I guess.


Posted: Wed Nov 10, 2010 14:37
by Chuckwagon
Hey Tros,
That sausage looks professional and mouth-watering! The motor attachment on your grinder is fabulous. Did you replace the nylon bushing in the grinder? I once tried one made of "inconel" and it is still going strong without a sign of wear. It's pretty durable stuff. Anyway, let us know how you get on.
Best wishes, Chuckwagon

Posted: Wed Nov 10, 2010 15:29
by Trosky
Hey CW No I didn't change the bushing. The way it couples to the gearbox I could run it without one. When I tighten the nut that holds the grinder plate it pushes the auger against the rubber in the coupler the auger misses the flat of the bushing by .015". Keeps the knife good and tight against the plate.

Posted: Thu Nov 11, 2010 01:24
by Chuckwagon
Tros, You are an engineering expert alright. Now all you have to do is build an elevator to bring the grinder upstairs eh? What is the HP on that motor? Did you fire up the smoker yet? Photos?
Best wishes, Chuckwagon

Posted: Thu Nov 11, 2010 11:45
by Trosky
The motor is only 1/2 hp and 1725 rpm the gearbox is a 30:1 reduction. It has speed control also, I can slow it down by half but I don't use it runs fine at full speed. The sausage is in the smoker got dark on me yesterday no flash on the phone so I'll get some pics before I fire it up today.Elevator :idea: Ya all I have to do is cut the floor out of my wife's closet :wink: I'll have to ask first.

Posted: Tue Nov 16, 2010 15:18
by Trosky
The sausage is done. I smoked it for two days with thin smoke or at least as thin as I could make it then dried it for 3 1/2 days to 85% of its green weight. It's on the menu for tonight's dinner along with Kugelis, a potato pudding, is one of my favorites.



Posted: Tue Nov 16, 2010 15:48
by atcNick
looks great!!

Posted: Tue Nov 16, 2010 16:45
by Dave Zac
You da man Trosky. Wish I were coming over tonight!

Posted: Wed Nov 17, 2010 00:43
by Chuckwagon
Absolutely gorgeous! Where's my fork? That is beautiful work George. Are you making anything special for Christmas?
Best wishes, Chuckwagon

Posted: Wed Nov 17, 2010 01:31
by atcNick
I would be interested to know how these stack up against the hot smoked version? Quality, taste texture?

Posted: Wed Nov 17, 2010 01:32
by atcNick
What temp did you smoke at? What kind of wood?

Posted: Wed Nov 17, 2010 12:39
by Trosky
Dinner was a hit I will be making more of this sausages in the future, as compared to hot smoked hard to say, not dry at all a stronger smoke flavor but that could have been me.
You'll just have to try them for yourself. I smoked them @ 71f with a mix of oak and hickory.

Nothing planned for Christmas yet.