Stefans kielbasa
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Hi Chris - thanks. As you see - Cadillacis working perfectly.
Hi Butterbean - I have saw on some pictures parts of your smoker. It is similar to my Cadillac, some differences in details. And you are right- I use a firebox/burning chamber to distribute smoke and heat do smoking chamber. Some time ago I've made a topic http://www.wedlinydomowe.pl/en/viewtopic.php?t=7565 - but I'm very sorry that pictures despair. If you wish I will redone that and post some more detailed pictures.
Stefan
Hi Butterbean - I have saw on some pictures parts of your smoker. It is similar to my Cadillac, some differences in details. And you are right- I use a firebox/burning chamber to distribute smoke and heat do smoking chamber. Some time ago I've made a topic http://www.wedlinydomowe.pl/en/viewtopic.php?t=7565 - but I'm very sorry that pictures despair. If you wish I will redone that and post some more detailed pictures.
Stefan
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Yes, I'd very much like to see "the plumbing".StefanS wrote:Hi Chris - thanks. As you see - Cadillacis working perfectly.
Hi Butterbean - I have saw on some pictures parts of your smoker. It is similar to my Cadillac, some differences in details. And you are right- I use a firebox/burning chamber to distribute smoke and heat do smoking chamber. Some time ago I've made a topic http://www.wedlinydomowe.pl/en/viewtopic.php?t=7565 - but I'm very sorry that pictures despair. If you wish I will redone that and post some more detailed pictures.
Stefan
Hey All. Some time passed so finally I have run out of kielbasa. Some friends and family members stared to cry that they will die without some meat dishes mainly based on kielbasa. rest of story is known for most of you - so :
shopping; some beef and pork..
preparation: meat classification, curing, grinding preparing spices etc..
finally; mixing, stuffing, smoking and effects -
I have made:
Szynkowa - ham kielbasa - made on special wish of my friends - two sizes of collagen casing
Hunters kielbasa ( mysliwska) with Juniper crushed berries - I will keep it to dry (around 1 week )- then smoke it again -
Grill kielbasa (especially formulated to grill it - mostly salt plus 5% Cure#1, little more fat (I have used jowls plus beef (twice grinded on plate 3 mm), as binder. It is also hot/mild because addition of Hot Pepper(55K) and Hungarian Paprika.
Swojska ala Stefans Kielbasa - pork/beef 70/30%, containing a marjoram, cardamom, garlic, nutmeg, coriander,
shopping; some beef and pork..
preparation: meat classification, curing, grinding preparing spices etc..
finally; mixing, stuffing, smoking and effects -
I have made:
Szynkowa - ham kielbasa - made on special wish of my friends - two sizes of collagen casing
Hunters kielbasa ( mysliwska) with Juniper crushed berries - I will keep it to dry (around 1 week )- then smoke it again -
Grill kielbasa (especially formulated to grill it - mostly salt plus 5% Cure#1, little more fat (I have used jowls plus beef (twice grinded on plate 3 mm), as binder. It is also hot/mild because addition of Hot Pepper(55K) and Hungarian Paprika.
Swojska ala Stefans Kielbasa - pork/beef 70/30%, containing a marjoram, cardamom, garlic, nutmeg, coriander,
Wow Stephan Excellent as always ! You sure do give the Cadillac a work-out!
Do you mix by hand?
Do you mix by hand?
Could you clarify how much salt and cure you are using.....5% seems too high.StefanS wrote:Grill kielbasa (especially formulated to grill it - mostly salt plus 5% Cure#1, little more fat (I have used jowls plus beef (twice grinded on plate 3 mm), as binder. It is also hot/mild because addition of Hot Pepper(55K) and Hungarian Paprika.
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- Passionate
- Posts: 310
- Joined: Fri Jan 08, 2016 03:03
- Location: Olathe, KS
- Sorry for misleading - usually I'm using 20 g of salt per 1 kg of meat. That salt is mix of 90% (18g)of Kosher salt plus 10%(2 g) of Cure #1. In case of my Grill Kielbasa is - 19 g of salt (95%) plus 1 g (5%)of Cure#1.Bob K wrote:Could you clarify how much salt and cure you are using.....5% seems too high.
- no, I'm not that crazy. I have Lem 25 LB mixer paired with Lem Grinder.Bob K wrote:Do you mix by hand?
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Stefan your kielbasa looks incredible! And since I have had the good fortune to sample your products in the past, I am sure each and every one is a treat to eat! Your work my friend is top drawer, better than what most professionals make!
I will soon be making some grilling sausages, so I have question about your special grilling sausage. Did you lightly smoke it and then poach it or just smoke it? and did you bring it up to 66°/67°C (152F), or not that high?
I will soon be making some grilling sausages, so I have question about your special grilling sausage. Did you lightly smoke it and then poach it or just smoke it? and did you bring it up to 66°/67°C (152F), or not that high?
Firs some story... about 50 years ago in my small village in northeast of Poland most of people were killing own pigs by themselves. As young boy I helped also. Without refrigerators, freezers we have to very quickly processing fresh meat into products or make it safe for keep it longer time. Some part of that process was converting meat into kielbasa. There are many recipes, processes for it. One of my memory tastes was kielbasa with little jelly, easy to snap, fully done in smoker. After reading some topics on polish website of WD I have decided to try make it.
Results very nice, taste near memory, one thing only I'm not happy with it - color of smoking. Is should be much darker, were used for smoking freshly cut alder trees.
I have used :
0.5 kg class I - lean meat from ham
1.5 kg class II - pork butt (cut off connecting tissues) 75/25 lean/fat
0.5 kg jowls
salt -1.8%
I want to make that kielbasa just using salt, but after considering process and time I have added already cured (24hours) additional meat
0.5 kg class I (ham)
1.5 kg class II pork butt
0.5 kg jowls
salt - 1.8 %
cure #1 -0.2%
so finally I had 5 kg of meat:
1.0 kg class I (Ground on plate 12 MM)
3.0 kg class II (plate 10 MM)
1.0 kg jowls (plate 4.5 MM)
salt 18 g/kg
cure # 1- 1 g/kg
black pepper -2.5g/kg
fresh garlic-5g/kg
marjoram -1g/kg
water 70 ml/kg
mixing meat just enough for distribution spices and make mixed classes of meat (not to much for make meat too sticky). during mixing adding boiling water.
Casings 32-35 mm. smoking - beginning in around 120-140F after 1 hour I have raised to 180-200F, until inside kielbasa was around 170F. Then quickly cooling by submerging in cold water.
My wife told that now she wants eat only that kind of kielbasa.
Results very nice, taste near memory, one thing only I'm not happy with it - color of smoking. Is should be much darker, were used for smoking freshly cut alder trees.
I have used :
0.5 kg class I - lean meat from ham
1.5 kg class II - pork butt (cut off connecting tissues) 75/25 lean/fat
0.5 kg jowls
salt -1.8%
I want to make that kielbasa just using salt, but after considering process and time I have added already cured (24hours) additional meat
0.5 kg class I (ham)
1.5 kg class II pork butt
0.5 kg jowls
salt - 1.8 %
cure #1 -0.2%
so finally I had 5 kg of meat:
1.0 kg class I (Ground on plate 12 MM)
3.0 kg class II (plate 10 MM)
1.0 kg jowls (plate 4.5 MM)
salt 18 g/kg
cure # 1- 1 g/kg
black pepper -2.5g/kg
fresh garlic-5g/kg
marjoram -1g/kg
water 70 ml/kg
mixing meat just enough for distribution spices and make mixed classes of meat (not to much for make meat too sticky). during mixing adding boiling water.
Casings 32-35 mm. smoking - beginning in around 120-140F after 1 hour I have raised to 180-200F, until inside kielbasa was around 170F. Then quickly cooling by submerging in cold water.
My wife told that now she wants eat only that kind of kielbasa.