Kielbasa

Kielbasa

Postby SmokenDevo » Mon Oct 24, 2011 10:56 am

Made up a batch of Kielbasa using some left over summer sausage casing's I had. I even remembered to cut them in half to help them fit in the smoker

Here's the Pork and beef ground up using the course plate.
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Added some ham chunks to the mix to make it more like the Kielbasa I buy from the butcher
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All mixed up waiting to go into the Kirby stuffer using the [size=14pt]Big Bertha[/size] stuffer tube. ;)
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14 little friends going into the fridge for tomorrow. Ran out of time tonight so tomorrow it has to be.
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There they are in
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Getting some good colour. Taking them to 120*F and than the hot water bath.
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Hot Water bath time. In the bath @120*F and 35 min. later pulled them from the bath @ 155*F
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Very cool day out. 40*F so they are blooming outside if I can keep the neighbors cats away from them >:(
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5 lbs of ground Pork (80/20)
5 lbs of lean ground Beef (80/20)
2lbs. of Ham chuncks

1.5 cups ice water
4 Tbs of Kosher Salt
1 Tbs of White Sugar
2 Tbs (heaping of Hi-Mountain) Cracked Pepper N Garlic Blend
3 tsp Powdered Garlic
2 tsp (heaping) Marjoram (rubbed)
2 tsp Cayenne
1.5 tsp Cure #1
1/4 Cup Mustard Seed course grind
1/4 Cup Anise Seed course grind
1 Tsp All Spice

And the pictures tell it all:
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I love those chunks of ham in there.
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SmokenDevo
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Postby Jogeephus » Mon Oct 24, 2011 12:53 pm

That looks wonderful. I like the show meat and its obvious you didn't skimp on seasonings so I'm thinking it would taste great. Gonna have to try that one myself. I'm weary of recipes where the subtle differences are similar nuances of wine.
Patience please, I'm just trying to get on the learning curve.
Jogeephus
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Joined: Mon Dec 07, 2009 12:17 pm
Location: Nashville, Georgia USA


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