Kielbasa Szynkowa/Ham Kielbasa

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StefanS
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Kielbasa Szynkowa/Ham Kielbasa

Post by StefanS » Thu Mar 05, 2015 20:52

Hello.
I would like to present you today my version of recipe for Kielbasa Szynkowa. Originally I have used recipe posted on tthe Polish version of WD by Szczepan, and another one posted by Paweljack. Here are slight modifications to their original recipes.
Meats:
class I pork - lean meat from ham - 8 Lb
class III pork- trim meat from ham, lean meat from hocks - 2 Lb


Ingredients used:
Salt mix - 81 gram total ( 73 gram pure salt plus 8 gram Cure#1)
Sugar - 5 gram
Black pepper(ground) - 7 gram
Coriander (ground) - 1 gram
Nutmeg (ground) - 0.5 gram
Basil leaves - 0.5 gram
Water - 12 fl oz.
Process:
Class I pork cut in 1" to 1 1/2" cubes. add 65 gram salt mix and sugar. Mix it well.
Class III pork cut in pieces not bigger than 2" add 16 gram salt mix and also mix it well.
Keep it separately in refrigerator for 36 hours.
After that time class I pork mix again to feel it start to be sticky.Grind Class III pork twice using 3 mm plate then emulsify adding a cold water and rest of ingredients.
Combine and mix both meats well.
/Fill up a collagen middles(3 and 7/8 ") tightly.
Hang them for 2 hours in cool place. After that they are ready to be moved to smoker (preheated already). After loaded kielbasa dry it in ~140F for ~30 min. Then next 2.5 hour keep it in heavy smoke in ~140 F.
Last step in process is poaching in hot water (170 to 175 F) until inside kielbasa is 155 F.
Cool it down, keep in refrigerator.
Last edited by StefanS on Sat Mar 07, 2015 04:04, edited 1 time in total.
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redzed
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Post by redzed » Sat Mar 07, 2015 17:00

Stefan thanks for posting that. Now I think I have to make some! I have usually been making Krakowska with ham meat and right now I have a good supply since a couple of weeks ago I bought 4 legs, almost 100 lbs.
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Post by StefanS » Sat Mar 07, 2015 20:57

Wow !! 4 legs... Hi Redzed, it is worth a make that kielbasa, taste is outstanding (for mu taste receptors). Anyway , yours skills and knowledge letting me believe that your kielbasa will be superb.
In short future I will post pictures from process of making it.
Greetings. Stefan
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Post by Gulyás » Sun Mar 08, 2015 00:06

Hi Stefan,

I think I ate this salami first in the late 1960's when I was in Katowice for a week or so.
I also buy it every now and than in Chicago, there are some Polish stores there. (They are my most favorite.)
Just a few days ago I was thinking about making or buying some sometime.
It's a very delicious sausage. (I call it salami, because I was born in Hungary.)
Welcome in the club.

Joe.
Failure to prepare is preparing to fail.
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Post by StefanS » Sun Mar 08, 2015 01:01

Hi Joe.
Thank you for the welcome. I agree that Szynkowa is one of favorite polish stuff.
There in Chicago you can get some of them, but nothing will compare with your home made stuff. Just that you know, one of my favorites is "Hungarian beef stew soup". Very spicy, delicious. And in my spice cabinet I always have Hungarian Paprika.
Greetings.
Last edited by StefanS on Sun Mar 08, 2015 03:33, edited 1 time in total.
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Post by agn » Thu Mar 26, 2015 03:17

Hi
Stefan the sausage must be so delicious . Can you next time paste some pic please .
I don't know its a good idea , but how you thing can I use the kidney plate In my Lem grinder #8 instead cutting lean pork with knife for a kelbasa szynkowa?
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Post by Bob K » Thu Mar 26, 2015 15:57

agn-
Welcome to the Forum!!
From the sausage photo gallery:
StefanS Kielbasa Szynkowa

Image
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Post by agn » Thu Mar 26, 2015 17:19

Delicious :shock:
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Post by StefanS » Thu Mar 26, 2015 21:49

Hi Agn.
Last thing first - I've tried a kidney grinding plate but in my opinion it made too small pieces of meat. In present times i'm cutting pieces with knife, also 1/4 of whole lean meat i'm grinding thru 1/2" plate (better binding).
Actually i'm in progress of making next 15 kilos of Szynkowa so finally will post some pictures of that process.
Greatings.
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Post by StefanS » Mon Mar 30, 2015 22:08

Hi Sausage Makers.
As promised before - today a few pictures from my last process of making Ham Kielbasa.
Cubed class I ham meat
Image
Class III meat
Image[/URL
Filling up casings
[URL=http://s356.photobucket.com/user/stefan ... d.jpg.html]Image

Poaching
Image
Cooling dawn
Image
ready to taste
Image
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Post by StefanS » Mon Mar 30, 2015 22:13

Previous post isn't complete - couple pictures not been unloaded so will attach them here:
class III meat
Image
filling up casings
Image
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Post by Gulyás » Tue Mar 31, 2015 04:15

Looking very good Stefan, you made good-looking sausages. I'm sure they taste good too.
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Post by Bob K » Tue Mar 31, 2015 12:36

Thanks for sharing Stephan! Those really look great.
How do you emulsify the class 3 pork?
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Post by StefanS » Tue Mar 31, 2015 12:57

Thank you Gulyas - believe me - it taste very good. Most of my friends asking first about that kielbasa.
Emulsifying class 3 in my way - first grinding by plate 3 mm. second - with add of ice cubes grinding again plate 3 mm. Then mixing with amount of water (minus ice cubes used) by hand. I've used once blender but it wasn't good in my opinion ( too many small bauble of air in kielbasa).
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Post by Butterbean » Fri Jan 29, 2016 01:40

Stefan, at Bob's suggestion I made some of this myself and found it very good. Thanks for sharing. Everyone loves it. Great solid recipe for sure.
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