Stefans kielbasa

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StefanS
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Post by StefanS » Mon Dec 17, 2018 16:05

jens49 wrote:Do you have an idea of how much saw dust (liter) you use per hour.
I'm not using saw dust just splitted out, dried wood logs. Sometimes for cold smoking I'm using wood chips (made by lumberjacks). Usual temperature for regular smoking is 120-140F. Time of smoking - depends on desired color - 2-6 hours. Wood - hickory, maple, beech, apple, cherry (also depends on desired color, taste).
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Post by jens49 » Tue Dec 18, 2018 13:15

Thank you StefanS
I will probably have to raise my temperature range to match yours for best color. Usually I smoke hams etc. at lower temperatures. I was afraid that holding meat at 140 F for maybe 4 hours could create problems.
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Post by StefanS » Mon Dec 24, 2018 16:17

redzed wrote:But you deviating from tradition.
redzed wrote:What's going on?
so today my another deviation - out of traditional polish style process -
Polish style beckon, Baleron (pork butt), Poledwica (pork loin), Szynka (pork ham)-
EQ cure in vac - pack -16 g/kg sea salt, 1.8 g/kg Cure #1, spices. Cured for 8 days. Then smoking, then poaching (sous vide method) -
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Most of them already gone to friends.
And one photo question - what is that?
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redzed
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Post by redzed » Tue Dec 25, 2018 08:21

Interesting. How was the moisture inside the meats compared to brine curing after EQ cure and poaching under vacuum? How long did it take at 65C?

And I have no idea what that project is. At first I thought that it might be bee hive, but it just does not have the shape.
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Post by EAnna » Tue Dec 25, 2018 21:01

StefanS wrote:And one photo question - what is that?
I know but I will not say :lol:
redzed wrote:At first I thought that it might be bee hive, but it just does not have the shape.
...heat, heat...
Best regards
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Post by StefanS » Wed Dec 26, 2018 15:31

redzed wrote:How was the moisture inside the meats compared to brine curing after EQ cure and poaching under vacuum? How long did it take at 65C?
What I can say - it is outstanding. Tenderness, juiciness, taste on almost perfect level.
Poaching in SV method was done -
pork loin - 6 hours at 136F(59*C)
Baleron (pork butt), pork hams - 8 hours at 136F(58*C)
pork belly(bacon) - 6 hours at 150F(65*C) then 2 hours at 158F(70*C) (next time I will live 150F for 8 hours).
After poaching all pieces were cooled down in ice cold water (1 hour) then air cold garage (48F).
On picture - winterized bee hives (5 of them).
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Post by redzed » Fri Dec 28, 2018 17:21

StefanS wrote:On picture - winterized bee hives (5 of them).
Aha! So my first huch was correct after all! :lol:
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Re: Stefans kielbasa

Post by StefanS » Sun Jan 12, 2020 03:00

Long time i not post any thing in that topic. So I did a lot of kielbasa (different kind) but somehow missed posting here. Yesterday was some kielbasa day in Mass. and pictures of it.
Kielbasa no name (aka wiejska) -
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also some Kabanosy -
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Re: Stefans kielbasa

Post by Scogar » Sun Jan 12, 2020 03:31

wow- any specific recipes?
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Re: Stefans kielbasa

Post by Bob K » Sun Jan 12, 2020 14:18

Nice Stefan, the Cadillac must have been full!
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Re: Stefans kielbasa

Post by redzed » Sun Jan 12, 2020 15:13

Nice work Stefan! Great colour and such even smoke! Did you finish all in the smoker? And please share the recipes for the different kiełbasy.
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Re: Stefans kielbasa

Post by StefanS » Sun Jan 12, 2020 16:13

Bob K wrote:
Sun Jan 12, 2020 14:18
Cadillac must have been full!
Cadillac is working perfectly well (cold smoking also) - so just preparing a couple cubic yards of wood chips (70% - hickory, 15%/15% oak and maple)
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Scogar wrote:
Sun Jan 12, 2020 03:31
specific recipes?
meats for kielbasa - leftovers from salami making :
kl I (lean) - 1.8 kg (grinding plate - 10 mm)
Kl II (pork butt 80/20 ) - 5.5 kg (6 mm)
Kl III - 3.0 kg ( 2.5 mm)
Pork jowls/ fatty trimmings from ham and pork belly - 3.0 kg (6 mm)
sea salt - 16 g/kg
Cure #1 - 2.0 g/kg
(practically i'm preparing mix of sea salt(900 g) and Cure #1 (100 g) and I'm using that mixture in 18 g/kg)
Meats cubed in approximently in 1"x1" pieces, mixed with salt mixture and cured separably in refrigerator for 48 hours (using vac-pack)
Then grinded and mixed with spices -
Black pepper - 2 g/kg
White pepper - 1 g/kg
Garlic granulated - 1.5 g/kg
Yellow mustard seeds - 1 g/kg
All spices - 0.5 g/kg
Numtag - 0.5 g/kg
Sugar - 1 g/kg
Water - 50 ml/kg
Hog casing 32-35 mm
After filling - letting stay hanged at room temperature for around 3 hours. Then smoking - 30-40 min. without dense smoke in temp. 120-130 *F, then 2 hours in dense smoke in temp. 12-140 F. Then finishing in temperature - 180-190 F for 40-50 min.
That kielbasa has a little lighter color because is all pork. (wood used for smoking - cherry/hickory).

Kabanosy.
Meats - lean ham/pork butt/pork loin (95 % lean) - 2 kg
Pork butt (80/20) - 3 kg
Fatty trimmings (jowls/pork belly, ham) - 1 kg
Meats and fats cubed and cured with 17 g/kg salt mix with cure #1 by 48 hours in refrigerator.
Spices:
Black pepper - 2 g/kg
Color pepper - 1 g/kg
Caraway seed - 1.5 g/kg
Black caraway - 0.5 g/kg
Numteg - 1 g/kg
Fresh pressed garlic - 5 g/kg
Mustard seeds - 1 g/kg.
Lamb casing 22-24 mm
Cubed meats + fat + spices mixed then grinded by 6 mm plate. (no mixing after grinding).
A little pain in the neck with filling these casing.
Resting and Smoking as described above.
I will dry them to up 30 % of weight loss (if they survive - everybody love them - my family and friends).
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Re: Stefans kielbasa

Post by Scogar » Sun Jan 12, 2020 19:08

Thank you. I just bought two cheap shoulders. Was gonna do buckboard bacon for both but I may make the kielbasa for one if I can arrange my time appropriately
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Re: Stefans kielbasa

Post by jjnurk » Mon Jan 13, 2020 14:51

Very nice! I'm just impressed with the amount of wood chips you're able to get. Kinda hard for me to get something decent around here. I was fortunate to chop down an apple tree, so I'll have a little bit of saw dust and chips, till I'm able to scrounge some other favorable wood.
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Re: Stefans kielbasa

Post by StefanS » Wed Mar 11, 2020 17:31

Just my last make from yesterday.
Kielbasa wiejska - means normal, regular kielbasa
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Some Kabanosy - they will be dried for next 3 days
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Also Ham kielbasa in beef rounds.
60% of lean ham meat,(cubed) 30% lean pork butt (plate #10 mm), 10%lean shank meat (plate#2.5 mm)
white pepper - 4 g/kg
black pepper 1 g/kg
numteg 1 g/kg
garlic gran. 2 g/kg
allspice 0.5 g/kg
sugar 1 g/kg
very tasty and lean.
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Kielbasa smoked with cherry wood.
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