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Kielbasa

 
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SmokenDevo
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Joined: 04 Apr 2011
Posts: 68

PostPosted: Sat Mar 10 18 10:20 pm    Post subject: Kielbasa Reply with quote

Made some Kielbasa the other day so I could smoke them in the electric smoker. They rested in the fridge over night so a all the spices could get to know each other ;D
I only made 10lbs. so just cut the recipe in half.
Here is the recipe:

Ingredients: (Based on a 20 lb batch.)
10 lbs of ground Pork (80/20)
10 lbs of lean ground Beef (80/20)

3 cups ice water
8 Tbs of Kosher Salt
2 Tbs of White Sugar
3 Tbs (heaping) Course Black Pepper (butchers grind)
3 tsp Powdered Garlic
4 tsp (heaping) Marjoram (rubbed)
4 tsp Cayenne
4 tsp Cure #1

¾ to 1 Cup Mustard Seed (optional)

Add all dry ingredients with the ice water and mix until well blended. If you are using a blender to mix the ingredients, leave out the pepper and marjoram (also the mustard seed if used) to keep from grinding the spices; add in after blending. Once blended, add this mixture to the ground meat and mix until well blended.

After the sausage is mixed stuff into 32mm – 38mm hog casings. You can also use collagen casings if you prefer. Stuff them in desired lengths to hang in smoker or lay on racks. Cut after they have been fully cooked.

I don't like mustard seeds in mine so I left them out.

10lbs. all mixed up.



Into the 12 lb stuffer



Getting the casings going




One down



All done and now off to the fridge for a overnight nap




Into the smoker



3 hours in the smoker and they are starting to take on a nice color.



They still had 4 or 5 hours to go before the IT hit 152F so I ended up doing a hot water bath on these after they reached 142F and brought them up to 155F in the bath.
They are now blooming in the basement over night. They sure smell good :thumbup:







Here is one of the smaller ones after the overnight bloom.


I vac bagged the rest and threw them in the freezer.


This works for me

Smoked cheese and Kielbasa for a treat

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brutus1964
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Joined: 01 Apr 2014
Posts: 528
Location: Pinson, Tn.

PostPosted: Sun Mar 11 18 9:53 am    Post subject: Reply with quote

Very well done. Thanks for posting
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dmike25
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Joined: 27 Dec 2009
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Location: Colorado Springs (sometimes)

PostPosted: Sun Mar 11 18 10:21 am    Post subject: Reply with quote

Looks good! Thanks SmokenDevo!
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jane nair
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Joined: 21 Dec 2017
Posts: 27
Location: Dhaka,Bangladesh

PostPosted: Tue Apr 10 18 4:40 pm    Post subject: Reply with quote

Wow! nicely done.I love sausage.if I want to make large num sausage then how many spices should I use?
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Sgt. Stel
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Joined: 27 May 2008
Posts: 763
Location: Cottleville, MO

PostPosted: Sat Apr 14 18 8:00 pm    Post subject: Reply with quote

Looks awesome SmokenDevo! This is now on my list of things to try![/code][/b]

Sgt Stel
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