Kielbasa stix

Kielbasa stix

Postby Big Guy » Fri Feb 17, 2012 9:16 pm

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

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10 #'s of semi frozen meat ready to grind

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finished grinding

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spices added

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mixed until achieving a bind ( 3-4 minutes)

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into the stuffer

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all stuffed and ready to link

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linked into 8" stix, ready for the smoker

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just in the smoker

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

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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.
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Postby Jogeephus » Sat Feb 18, 2012 4:04 pm

That looks exceptionally good. On your tying, are you leaving the sausage uncut and partitioning them with string or are you actually cutting where you tie?
Patience please, I'm just trying to get on the learning curve.
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Postby Big Guy » Sat Feb 18, 2012 6:59 pm

once cooked and cooled I cut them where they are tied and remove the strings. This gives me an 8" stick that packages easly and is just right to snack on a couple with a wobbly pop.

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

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Close up of a sliced stix

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Snack time, a sliced stix and a wobbly pop

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Postby salumi512 » Sat Feb 18, 2012 8:11 pm

That beer definitely completes the picture. That looks great!
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Postby mitchamus » Mon Feb 20, 2012 10:41 pm

awesome! - as always!
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Postby tommix » Wed Feb 22, 2012 1:28 pm

Big Guy,

Those look great! Were you pleased with how the recipe turned out? I want to make some slim jims/snack sticks and have been looking around for a good recipe.

Thanks.........Tim
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Postby Big Guy » Wed Feb 22, 2012 2:04 pm

They turned out great definatly I'll re-make these, maybe add some pepper jack cheese into the mix too.
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Postby wheels » Wed Feb 22, 2012 2:57 pm

What a brilliant idea. Thanks Big Guy.

Phil
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