[CAN] Kielbasa My Way

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Devo
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[CAN] Kielbasa My Way

Post by Devo » Wed Nov 30, 2011 05:31

Made these up this fall a while back and thought I would share some pictures with ya all.

Made up a batch of Kielbasa using some left over summer sausage casing's I had. I even remembered to cut them in half to help them fit in the smoker

Here's the Pork and beef ground up using the course plate.

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Added some ham chunks to the mix to make it more like the Kielbasa I buy from the butcher
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All mixed up waiting to go into the stuffer using the Big Bertha stuffer tube.
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14 little friends going into the fridge over night.
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Hanging out in the smoker.
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Getting some good colour. Taking them to 120*F IT and than the hot water bath to 152*F
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Hot Water bath time. In the bath @120*F and 35 min. later pulled them from the bath @ 152*F
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Very cool day out. 40*F so they are blooming outside if I can keep the neighbors cats away from them
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Ingredients: (Based on a 10 lb batch.)

5 lbs of ground Pork (80/20)
5 lbs of lean ground Beef (80/20)
(optional)Add small ham chunks if you have them

1.5 cups ice water
4 Tbs of Kosher Salt
1 Tbs of White Sugar
2 Tbs (heaping of Hi-Mountain) Cracked Pepper N Garlic Blend
3 tsp Powdered Garlic
2 tsp (heaping) Marjoram (rubbed)
2 tsp Cayenne
2 tsp Cure #1
1/4 Cup Mustard Seed course grind
1/8 Cup Anise Seed course grind
1 Tsp All Spice

Money shot
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Just have to love those ham chuncks in there
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Last edited by Devo on Fri Jan 13, 2012 02:23, edited 1 time in total.
ssorllih
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Post by ssorllih » Wed Nov 30, 2011 06:01

Sure does look very good.
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Post by Chuckwagon » Wed Nov 30, 2011 07:01

Nice lookin' stuff Devo. The texture looks great and moist too. Gotta love that mustard seed eh? The wire ties are the first for me though - never saw anyone use them on sausage. Keep up the good work Devo. Wow, I wish we had your beautiful Kaministiquia River in my back yard! :wink:

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by widetrackman » Thu Dec 22, 2011 06:12

Devo, In the mid 1970s I was in Hornepayne on a bear hunt. There was a Hudson Bay store there that sold everything; food, clothes and meat market. They had, if my memeory is correct the best salami (Genoa ?) and best Kielbasa that had hunks of ? Ham? in it. The Kielbasa was in 45-50mm casings about 3 ft long in rings. When my 4 buddys and I left we took the weeks supply of Genoa and Kielbasa with us. You stated your kielbasa was like your butchers which looks like what I remember. Think your Butcher could (regulations) or would ship to USA. I am new to sausage making and in the future I am going to use your recipe. Oh another question, will the hunks of ham go thru the stuffing plate on my #12 LEM grinder as I do not have a seperate stuffer? Thanks
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Post by ssorllih » Thu Dec 22, 2011 14:48

Widetrack, Make oe of these: [

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http://i1112.photobucket.com/albums/k48 ... ew0002.jpg[/img]

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I posted a thread about this somewhere.
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Post by ssorllih » Thu Dec 22, 2011 15:45

Here is the link to the original thread: http://www.wedlinydomowe.pl/en/viewtopi ... =2833#2833
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Post by ssorllih » Thu Dec 22, 2011 16:32

CharcuterieGuy wrote:Back on topic...
widetrackman wrote:Oh another question, will the hunks of ham go thru the stuffing plate on my #12 LEM grinder as I do not have a seperate stuffer?
If the chunks are small they should go through just fine.
Thank you so much for the correction guy.
I guess if you cut anything small enough it will fit through a plate which is good if you don't want large chunks.
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Post by nuynai » Thu Dec 22, 2011 16:44

Got a question. How's that stuff freeze, as I can't imagine being able to eat all that.
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Post by ssorllih » Thu Dec 22, 2011 16:59

It is cooked sausage and it will freeze perfectly.
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