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).jens49 wrote:Do you have an idea of how much saw dust (liter) you use per hour.
Stefans kielbasa
redzed wrote:But you deviating from tradition.
so today my another deviation - out of traditional polish style process -redzed wrote:What's going on?
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) -
![Image](https://i356.photobucket.com/albums/oo6/stefan536/DSC_0586_zpsy2mxetny.jpg)
![Image](https://i356.photobucket.com/albums/oo6/stefan536/DSC_0587_zpse0hqtzup.jpg)
![Image](https://i356.photobucket.com/albums/oo6/stefan536/DSC_0588_zps6xrdxpfd.jpg)
![Image](https://i356.photobucket.com/albums/oo6/stefan536/DSC_0590_zpsqug3yut5.jpg)
![Image](https://i356.photobucket.com/albums/oo6/stefan536/DSC_0594_zpsyfytigsc.jpg)
![Image](https://i356.photobucket.com/albums/oo6/stefan536/DSC_0599_zpsmdmgqxht.jpg)
![Image](https://i356.photobucket.com/albums/oo6/stefan536/DSC_0600_zpswl0cceez.jpg)
Most of them already gone to friends.
And one photo question - what is that?
![Image](https://i356.photobucket.com/albums/oo6/stefan536/DSC_0593_zpsrfe5ikhf.jpg)
What I can say - it is outstanding. Tenderness, juiciness, taste on almost perfect level.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?
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).
Re: Stefans kielbasa
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) - also some Kabanosy -
Kielbasa no name (aka wiejska) - also some Kabanosy -
Re: Stefans kielbasa
wow- any specific recipes?
Re: Stefans kielbasa
Nice Stefan, the Cadillac must have been full!
Re: Stefans kielbasa
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.
Re: Stefans kielbasa
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)
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).
Re: Stefans kielbasa
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
Re: Stefans kielbasa
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.
JjNUrK
Re: Stefans kielbasa
Just my last make from yesterday.
Kielbasa wiejska - means normal, regular kielbasa Some Kabanosy - they will be dried for next 3 days 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. Kielbasa smoked with cherry wood.
Kielbasa wiejska - means normal, regular kielbasa Some Kabanosy - they will be dried for next 3 days 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. Kielbasa smoked with cherry wood.