Kielbasa

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Devo
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Kielbasa

Post by Devo » Tue Mar 06, 2018 15:00

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

3/4 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.

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Into the 12 lb stuffer

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Getting the casings going

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One down

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

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Into the smoker

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

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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:

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Here is one of the smaller ones after the overnight bloom.
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I vac bagged the rest and threw them in the freezer.
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This works for me

Smoked cheese and Kielbasa for a treat

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Bob K
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Post by Bob K » Tue Mar 06, 2018 15:42

Looks Good!! Thanks for the great presentation :!:
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Butterbean
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Post by Butterbean » Tue Mar 06, 2018 20:47

That does look good. I'm getting hungry.
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Post by Kijek » Tue Mar 06, 2018 22:26

Very impressive thanks for sharing and that reminds me I want to try smoking some cheese.
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redzed
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Post by redzed » Thu Mar 08, 2018 07:09

Nice looking kielbasa Don! Love that colour! But I think way too little garlic, and 3tsp of marjoram in a 20lb batch will go completely unnoticed!
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Post by Devo » Thu Mar 08, 2018 13:43

redzed wrote:Nice looking kielbasa Don! Love that colour! But I think way too little garlic, and 3tsp of marjoram in a 20lb batch will go completely unnoticed!
Standard recipe from Mr. Walleye that has been used for well over 10 years now that I know of and hundreds of people like it. Not sure why you would say something like that till you try it put each to there own.

When you make this much at a time all the time I think the recipe is spot on.

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redzed
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Post by redzed » Thu Mar 08, 2018 16:27

Yeah I know that garlic is a matter of personal taste and of course you can make a good sausage even without it. As far as the marjoram, the standard amount used in European sausages is 1-1.5 grams per kilogram. 1tsp is approx .6 of a gram, so that is why 2.4g of marjoram in 9kg seems a bit low.
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Post by Devo » Thu Mar 08, 2018 17:10

Like I said to each his own.
It has served me well and many others and since I was not trying to produce anything european other than follow the recipe provided from Mr.Walleye it works for me.

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Bob K
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Post by Bob K » Thu Mar 08, 2018 18:01

Kijek
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Post by Kijek » Fri Mar 09, 2018 00:36

Thanks for posting the link BobK, I copies and pasted it, going to give this one a try for sure.
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Post by Devo » Fri Mar 09, 2018 09:24

Kijek wrote:Thanks for posting the link BobK, I copies and pasted it, going to give this one a try for sure.
Same recipe that is posted in the first post. Very good recipe. Tried and true. Mr.Walleye knows his Kielbasa.
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