[CAN] Kielbasa stix

Big Guy · Post by **Big Guy** » Fri Feb 17, 2012 22:04

I love Kielbasa and I love snack stix, so I thought I would try to make some Kielbasa stix

Here is where I am now. Still need about 7 more degrees temp to be fully cooked.

Coarse plate installed

10 #'s of semi frozen meat ready to grind

finished grinding

spices added

mixed until achieving a bind ( 3-4 minutes)

into the stuffer

all stuffed and ready to link

linked into 8" stix, ready for the smoker

just in the smoker

after 2 hrs at 130F dry and ready to start smoke.

Smoking nicely with Alder chips , only a few more degrees to go then cool down and a fridge nap overnight before packaging.

the Recipe

Kielbasa

10 lbs. Coarse ground pork
3Tbs. Salt
2 tsp. cure #1
2 Tbs. Black pepper
1 Tbs. Marjoram
2 Tbs. Corn syrup solids
1 Tbs. garlic powder
1cups water
1/2 cup milk powder.

Mix all ingredients and allow to stand for 24 hrs. in the fridge. Stuff into casings. Cool smoke for 2 hrs @120 F until the casings are dry. Slowly increase the temp up to 165 F and hold, until an internal temp of 155F, cooldown then refrigerate overnight before packaging.

NorCal Kid · Post by **NorCal Kid** » Fri Feb 17, 2012 23:13

Those are looking GOOD!

Some 'beefy' looking sticks! What size/diameter casing did you use? 21?

-Kevin

Big Guy · Post by **Big Guy** » Sat Feb 18, 2012 01:44

yes I have some 21 mm cases and I want to use them up. I prefer a smaller stick, I just bought some 17mm and will try them once I get home.

Chuckwagon · Post by **Chuckwagon** » Sat Feb 18, 2012 04:19

Hey Big Guy, You've done it again! Nice looking product.
Are you making the primary bind by hand or are you using a mixer? Wow, it doesn't look like there is much of a smokehouse shrink either. Gorgeous snack stix.
And your equipment is so..... uhh.... clean!

Best Wishes,
Chuckwagon

Big Guy · Post by **Big Guy** » Sat Feb 18, 2012 20:39

Mixing by hand, I got a new dog , a German Shepard he keeps my gear licked clean LOL.

all done the fridge nap and ready to seperate and package or snack

Close up of a sliced stix

Snack time, a sliced stix and a wobbly pop

DLFL · Post by **DLFL** » Sat Feb 18, 2012 21:31

Those are nice. And now I am hungry and thirsty!

Keymaster · Post by **Keymaster** » Sun Feb 19, 2012 03:33

Nice Job Big Guy!!! They look perfect.

uwanna61 · Post by **uwanna61** » Mon Feb 20, 2012 03:46

Big Guy
Nice job, good choice on the beverage in the back ground. Cant beat a cold Stella

huckelberry · Post by **huckelberry** » Sat Jan 19, 2013 06:39

I finaly got to make my venison snack stix I made 50 lbs. of them and they never last long. I believe that I may have not developed the myosin quite enough but the end result is still very tasty my texture is just a little off. I have made these before and always with great success. Everyone loves them.
Everything pre measured and ready to start.

All the meat ground and ready. I didn't have enough venison so I made up the balance with beef trim that I had on hand.

Stuffed and in to the fridge for the night

50 Lbs of stix hung and starting to dry.

Smoked and recieving their ice water rinse. It was about 28 degrees out and they were getting hit with well water. Plenty cold I promise.

Now for a little time to bloom and dry

Close up before hanging to dry.

Close up after the bloom and dry

Cut and ready to package

The smell was great while we cut and packaged it all.

I use Ryteks recipe for semi dry Kabanosy accept I add red pepper flakes for a little kick. So far it has always turned out delicious.

crustyo44 · Post by **crustyo44** » Sat Jan 19, 2013 09:06

Huck,
I can see that your tall stainless breadproofer is doing a great job. Even the cooling down is made easier.
Keep up the good work.

Big Guy,
Those stix look great, it's an end result for every one to keep in mind.
Cheers to both of you.
Jan

orf · Post by **orf** » Sat Jan 19, 2013 15:53

does the bottom of the long stix get done quicker than the rest? orf...

Chuckwagon · Post by **Chuckwagon** » Sun Jan 20, 2013 10:48

Huckleberry, you're cookin' with gas now! That project looks terrific. Nice work pal. I'll bet you'll be the hero of the neighborhood for a few days. Hmmmm.... better start on another batch soon eh? Great photos - great craftsmanship.

Best Wishes,
Chuckwagon

huckelberry · Post by **huckelberry** » Mon Jan 21, 2013 10:11

Any of the low hanging sausage used to get done faster because of radiant heat from the plate directly above the burnner but I put a second thicker plate with about a 2" gap over the plate covering the flame. I also added a pan of water on top of that which stops that problem and puts a little moisture back in to the smoker.
Since I use gas there is no moisture from burning wood. It also acts like a heat sink to prevent the low hanging sausage from burning. But you are correct ORF... In fact it caught me off gard the first test run that I did with long ropes of sausage. I was lucky though and caught the problem before the product was ruined, and the solve was easy enough.