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by **Big Guy** » Mon Jul 27, 2009 1:22 pm

A 6 Kg. block of semi frozen pork chunks

cut up to feed through my grinder

grinding

Spices added and mixed

Stuffing into 52mm fiberous casing

into the smoker

In about 6-8 hrs it should be finished.

by **wheels** » Mon Jul 27, 2009 1:38 pm

I love the idea of smoking it in one long 'snake'.

What's the recipe Big Guy?

Phil

by **Big Guy** » Mon Jul 27, 2009 2:14 pm

It took the Bacic recipe from Chuckwagon and modified it a little

Cactus Gap Kielbasa”

12 lbs. pork butt
1 tsp. liquid smoke in 1 pint of water
2 tsp cure #1
5 One head of garlic crushed
5 Tbs. kosher salt
2 Tbs. Corn syrup solids
1-1/2 Tbs. freshly ground black pepper
1-1/2 tsp. marjoram
2 tsp. dried-rubbed summer savory
2 Tbs. sweet Hungarian paprika
1 tsp special meat binder
½ cup milk powder

Grind the pork using a 3/16" plate, . Mix all the ingredients well into the sausage until a meat paste is formed. Stuff the sausage into 52 mm soaked fiberous casings. smoke with maple wood start at 130 F for 2hrs then raise the smoker to 170 and smoke to an internal of 152 F

by **wheels** » Mon Jul 27, 2009 3:13 pm

Thanks Big Guy

...do you still add the liquid smoke even if you're going to smoke them, or is that just for people who don't have a smoker?

Phil

by **Big Guy** » Mon Jul 27, 2009 11:24 pm

Yes I add the liquid smoke and smoke it. I like it nice and smokey

Finished smoking

Cooling off in a water bath

now into the fridge for an overnight cool down before packaging

I couldn't wait , here's a sample

the recipe

Cactus Gap Kielbasa”

12 lbs. pork butt
1 tsp. liquid smoke in 1 pint of water
2 tsp cure #1
5 garlic cloves (crushed)
5 Tbs. kosher salt
2 Tbs. Corn syrup solids
1-1/2 Tbs. freshly ground black pepper
1-1/2 tsp. marjoram
2 tsp. dried-rubbed summer savory
2 Tbs. sweet Hungarian paprika
1 tsp special meat binder
½ cup milk powder

by **wheels** » Tue Jul 28, 2009 12:23 am

Oh, you rotter, I was just going to bed - and now I'm starving!

by **Chuckwagon** » Tue Jul 28, 2009 4:34 am

Hey Big Guy,
You've outdone yourself! Wow, that is some serious-lookin' Kielbasa! The photography is beautiful too. Your smoker does an incredible job. How long was it in the smudge? Can you taste the savory? I like to add lots of very coarsely ground black peppercorns. This stuff will have you hooked in no time at all. What a great job you've done. P.S. I like your added garlic to the old professor's recipe.
Best wishes, Chuckwagon

by **Nutczak** » Tue Jul 28, 2009 3:10 pm

Darn, Those look nice!
Are those dyed casings? or is the pictures tint off a little?

I am not too fond of kielbasa, but those got my stomach grumbling!

by **vinner** » Tue Jul 28, 2009 11:47 pm

Aargh, ya' fargin bastiches!!!!!!!!! I have to bin my spinach salad and head out for a cheeeburger fix after those photos!!!!$#%&?

by **Big Guy** » Wed Jul 29, 2009 12:38 am

Chuckwagon wrote:Hey Big Guy,
You've outdone yourself! Wow, that is some serious-lookin' Kielbasa! The photography is beautiful too. Your smoker does an incredible job. How long was it in the smudge? Can you taste the savory? I like to add lots of very coarsely ground black peppercorns. This stuff will have you hooked in no time at all. What a great job you've done. P.S. I like your added garlic to the old professor's recipe.
Best wishes, Chuckwagon

It was in the smoker about 8 hrs. The casing is coloured a brown colour ( smoketone). I don't know if you can taste the Summer savory as it blends in quite well with the Marjoram. I used my own garlic and Summer savory in this recipe. Thanks for the Recipe CW.

by **Chuckwagon** » Wed Jul 29, 2009 12:10 pm

My pleasure Big Guy! It is a real treat to see someone work over yer' own recipe and craft it into something as gorgeous as you made it. After all your hard work, can you describe the taste?
Best wishes, Chuckwagon

by **Zulululu** » Wed Jul 29, 2009 4:26 pm

Big Guy,
I can smell that sausage all the way here in South Africa.

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