SAUSAGE PHOTO GALLERY (Without Original Recipes)

Dumoine
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Post by Dumoine » Thu Mar 15, 2012 03:26

I have some very good homemade kraut sitting in a crock waiting for some good kielbasa to come along. We should get together!
After using the binders, would you ever go back to making kielbasa without them?
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Post by NorCal Kid » Thu Mar 15, 2012 14:46

I'd love to try some of that homemade kraut! Coincidentally, I've on order a large ceramic crock (made in Poland) with the intent of making a batch!

Re: Binders- for emulsified sausages (bologna & the like), I'd probably continue to use a binder and perhaps in some sausages where I'm combining different meats-but for kielbasa, I think I'll keep it simpler: just pork, salt, spices & cure.

-Kevin
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Post by Dumoine » Fri Mar 16, 2012 02:36

My crock is the one from Poland too. You can hear the cabbage ferment as the CO2 bubbles through the water seal. I learned to make sauerkraut from a couple who were born and raised in Poland. They would put a layer of cabbage in the crock followed by a handful of salt, then another layer of cabbage followed by another handful of salt and so on. I am not good at measuring out salt with my hand, so I weigh the cabbage and weigh out the salt so that it is 2% of the weight of the cabbage. I also add some sliced garlic and fresh dill. Homemade kraut is so good, too bad most people will never know.
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Post by nepas » Sat Mar 17, 2012 15:33

Have 5 lbs of Venison sweet lebanon bologna going. This is the Poli recipe.

Venison thawing.
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Poli mix ingredients. The small bowl in front is the F-RM-52
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Ready to mix into venison.
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All mixed now in fridge for 24 hours.
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24 hours later. Stuffing into prepared beef middles.
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The white marks in the casings are just that, in the casings. All air pockets have been poked.
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Hanging at fermentation of 85* No smoke.

This is the first 24 hours.
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Post by ssorllih » Sat Mar 17, 2012 17:19

Those look good enough to eat.
Ross- tightwad home cook
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Post by Chuckwagon » Sun Mar 18, 2012 00:43

Very nice! :smile:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by NorCal Kid » Sun Mar 18, 2012 16:34

Here's a follow-up after several days of trying the stuff I made last weekend:

The Kielbasa: Overall, I'm very pleased with the way these came out. Nice, pleasant flavor, but not as garlicky as my previous batches. In all my other kielbasa, I used fresh or freshly-cooked garlic; this recipe called for garlic powder. I think I'll stick with the fresh stuff from now on. My wife does like the mustard seeds called for in this recipe; I'll keep adding those to future batches.

These links were smoked a long time (4+hours) with heavy smoke at times. In the future, if I do long smokes I'll use a 'milder' wood in place of hickory. Maybe oak or cherry/apple combo. The hickory gives the final product a vibrantly rich red mahogany color to the sausage, but also has a very prominent 'smokey' flavor profile.

Hickory wood adds a great color, but also a very strong flavor...
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Re: My canadian bacon
After letting it rest for a few days, I began slicing & sampling the bacon. Much to my dismay, I found it to be overly SALTY with just a hint of sweetness. In hindsight (20/20 of course), I should have soaked the load in batches of fresh water more thoroughly and for an extended period following the brining process. What I did was flush them once & rinse them well-obviously not enough to counter the saltiness present.

So what to do with over 14lbs of smoked 'salt pork'? When life gives you lemons, you make lemonade. With smoked salt pork, you make BEANS! Or split pea soup. Or cooked greens with bacon. Plenty of uses. Heck, you CAN eat this fried for breakfast or on a muffin, but you definitely need to sweeten it up with syrup to offset the salty bite. Baked beans with this bacon would be great. So all is not lost. Although my endocrinologist would have a fit if he knew I were eating this salty stuff.... :mrgreen:

Chalk it up to experience. Nice time I'll know better.

Kevin

Beautiful bacon...no additional salt needed! ;)

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Post by nepas » Sun Mar 18, 2012 16:45

Going with some smoke now.

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Smoke delivery is with my AMZNPS using peach pellets.

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Post by nepas » Mon Mar 19, 2012 00:32

Finished with the smoke and now some fridge hang time for a few days.

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Post by crustyo44 » Mon Mar 19, 2012 21:08

Hi Rick,
They look just the right colour for my liking. I smoke my csabai that dark as well.
After drying in the rfefrigerator for a few days do you dry them some more or do you eat the straightaway.
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Post by nepas » Thu Mar 22, 2012 15:03

Took one of the chubs down today to cut and look. They are done and ready. Here are some pics for y'all.

I really like the beef middles.

Venison sweet lebanon with the casings still on.
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The beef middle casings peel right off. They do leave a small amount of protein residue on the meat but it comes right off.
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Here are some $ shots for y'all.
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Vac sealed and ready for FL, If they make it that long....Yikes
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Crystal Beer Sticks

Post by Devo » Fri Mar 23, 2012 02:50

I would post the recipe here but I got this from Nepas and I'm not sure if he wants this one out of the vault :mrgreen:
So I went ahead and made a ten pound batch using my brand of beer...CRYSTAL :)
The dry and the wet
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All mix in and off to the fridge over night
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All stuffed and in the smoker the next day
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Getting lots of Jack Daniel's smoke
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IT is between 117 & 122*F after 4 hours

Supper time, burgers in the big easy with hickory wood chips for some smokey flavor.
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The sticks are stalled at 138*F IT ...now the waiting game. Need to start watching them close as I don't want to over shoot them ;)
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All done and out blooming on the deck, temp is at 48*F so it should work out pretty good.
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Killer frog standing guard on the sticks :)
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And now its time for some beers in the hotub
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Post by Keymaster » Fri Mar 23, 2012 03:27

I miss my hot tub Devo, Good looking Stix and nice Looking Chubs Nepas!!!
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Post by nepas » Fri Mar 23, 2012 12:48

Nice beer sticks. I like the hot tub to but not all that white stuff on the ground, whacha call it, ummmm snow :shock:
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Post by nepas » Fri Mar 23, 2012 12:49

Chorizo is coming along nicely. Still has some hang time yet.

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