Stefans kielbasa

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StefanS
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Re: Stefans kielbasa

Post by StefanS » Thu Mar 18, 2021 13:52

Few days ago i finally decided to make something special (just for fun).
Artist sausage - outstanding taste (visible green spots - pistachios) -
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Milky Way sausage - there are 3 different minces in spiral configuration, center of "galactic as piece of pork loin, and "black hole" also visible (cranberry)(different taste with each bite)-
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Famous Russian sausage - Doctors sausage this one very good taste but needs some polishing in texture in future
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Ideas came from this topic on polish forum - https://wedlinydomowe.pl/forum/topic/13 ... -receptur/ - recipes from 1938 year - Russian highest grade of sausages.
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Albertaed
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Re: Stefans kielbasa

Post by Albertaed » Thu Mar 18, 2021 14:35

Fantastic. Could you share the Russian sausage recipe?
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wasuky
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Re: Stefans kielbasa

Post by wasuky » Fri Mar 19, 2021 23:46

My God! I am feeling so envious right now. You can get some fine cuts of meat, process them, smoke them all by yourself and of course, enjoy them. I have always been curious about that and I just read in one of Marianski's book a reference... poaching right after smoking. For some reason I always thought that the cooking always happened in the same smoker. Does poaching the smoked meat make it lose some of the smoking flavour?

I started experiencing with smoke by smoking some jowls in a big plant pot while a finish my brick smoker. The meat never gets too hot in there therefor I have to poach it after and always end up struggling to find a clean plastic bag with no holes to put the meat in so it makes no contact with the water (for some reason always thought that was the right way).
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Re: Stefans kielbasa

Post by wasuky » Sat Mar 20, 2021 00:15

StefanS wrote:
Wed Mar 11, 2020 17:31

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Kielbasa smoked with cherry wood.
Always wondered how to get that texture in the sausage meat. I keep seeing pictures and videos where they all look like that but I have never be able to reproduce it.
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Albertaed
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Re: Stefans kielbasa

Post by Albertaed » Sat Mar 20, 2021 00:20

Cooking to long at too high of heat melts all the fat which gives the grainy texture.The key with poaching is the speed in which the sausage is cooked. I gradually increase the heat in the smoker until the internal temp gets to 130F. Then into the water. I use a sous vide circulator in to control the temp. Sometimes I’ll put them in a bag but just as often not. Depending on the diameter getting the temp up to 157F can take as little as 15 minutes. There may be some smoke flavour loss but never enough to worry about. The beauty with this method is little to no melting fat which is where you get the proper texture.
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Re: Stefans kielbasa

Post by StefanS » Sat Mar 20, 2021 17:08

Albertaed wrote:
Thu Mar 18, 2021 14:35
Could you share the Russian sausage recipe?
will do after polishing it a little. At this moment (in my own judgment) recipe is not ready yet to be published.
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Re: Stefans kielbasa

Post by StefanS » Thu Jun 17, 2021 20:35

Few days ago was Sausage/kielbasa day in central Mass. Just Kabanosy, "wiejska" i Parowki (emulsified meat, fat, and a little spices - something similar to "Franks").
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Re: Stefans kielbasa

Post by Bob K » Fri Jun 18, 2021 12:19

Looks excellent as always Stefan! What type of casings did you use?
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Re: Stefans kielbasa

Post by StefanS » Fri Jun 18, 2021 12:29

Kabanosy - sheep casing 24-26 mm, tubed
Wiejska - hog casing 32-35 mm.
Parowki - sheep casing, 26-28 mm, tubed
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Re: Stefans kielbasa

Post by redzed » Sat Jun 19, 2021 18:44

Very nice looking kiełbasy! Wish I lived closer so that I could come over for a sample! My sausage supply is almost down to zero. Have been busy with too many other things. Must be getting older because everything takes me longer to do.
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