Stefans kielbasa

EAnna
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Re: Stefans kielbasa

Post by EAnna » Wed Mar 11, 2020 22:43

Stefaan,
Nice work! Great colour!
Ham kielbasa in beef rounds is made by similar way as original polish "lisiecka" .
This's very demanding product; I'm thinking about selection suitable muscles.
Last edited by EAnna on Wed Mar 11, 2020 22:56, edited 1 time in total.
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redzed
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Re: Stefans kielbasa

Post by redzed » Thu Mar 12, 2020 00:28

Nice work as always Stefan. Can you give us your smoking times and temperatures? Do you check the humidity in your smoker, and you place a pan of water into the Caddy?
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Re: Stefans kielbasa

Post by StefanS » Thu Mar 12, 2020 00:57

EAnna wrote:
Wed Mar 11, 2020 22:43
Stefaan,
Nice work! Great colour!
Ham kielbasa in beef rounds is made by similar way as original polish "lisiecka" .
This's very demanding product; I'm thinking about selection suitable muscles.
Thank you. I used recipe of "Lisiecka" with some modifications but as you know - "Kielbasa Lsiecka" is under trade mark identification in EU. There are most of original recipe requirements i'have made - but some spices are added with your suggestion :oops: :P :)
redzed wrote:
Thu Mar 12, 2020 00:28
Can you give us your smoking times and temperatures?
. 40 min. at 110-120F (light smoke), 2 hours at 12-130F with dense smoke, 1-1.30 hour at 190-200F with smoke (light to medium)
redzed wrote:
Thu Mar 12, 2020 00:28
Do you check the humidity in your smoker, and you place a pan of water into the Caddy?
no - I do not. Cadillac is Cadillac.
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Re: Stefans kielbasa

Post by StefanS » Fri Dec 11, 2020 03:17

So last few days I made some kielbasa. NOrmal, regular polish style - Wiejska, Hunters, Ham kielbasa. Recipes were posted many times before so just pictures.
Ready to go to smoker (cadillac).
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Ham kielbasa ready to be poached
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Wiejska and Hunters still in smoker - they will be finished there in higher temperature.
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Poaching Ham kielbasa - temp. of water - 170F until inside is 150F
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Best of Polish kielbasas ready to go as also Wiejska is ready too
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Cross cut by them -
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Ps. Hunters kielbasa will have additional process like cold smoking then will be air dried by few days. Containing Juniper berries.
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Re: Stefans kielbasa

Post by Butterbean » Fri Dec 11, 2020 14:39

Inspirational as usual! I've been planning on making a fair amount of stuff for Christmas gifts and this gives me some good ideas. I have several deer in the cooler and a good bit of pork I think I might trying making some things along these lines but also using some venison as well.
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Re: Stefans kielbasa

Post by redzed » Fri Dec 11, 2020 17:37

Wow! That is a huge load of sausages! Looks like there will a lot of happy people over the holiday season. Did you do all that by yourself or did you have a helper?
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Re: Stefans kielbasa

Post by Scogar » Sat Dec 12, 2020 22:01

Incredible
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Re: Stefans kielbasa

Post by StefanS » Sun Dec 13, 2020 00:35

redzed wrote:
Fri Dec 11, 2020 17:37
Did you do all that by yourself or did you have a helper?
nope, only energy drink (polish beer - Warka strong :lol: )
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Re: Stefans kielbasa

Post by StefanS » Wed Feb 17, 2021 20:29

Just last few days and some pictures... I wont describe process or ingredients as I'm not participate in our big contest as sausage maker....
So - Kabanosy, Hunters (with juniper berries), Wiejska (or just regular kielbasa), and my own Noble Kielbasa ( lean, something between Ham Kielbasa and Lisiecka Kielbasa in beef rounds).
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Re: Stefans kielbasa

Post by jjnurk » Wed Feb 17, 2021 20:34

That looks really, really nice!

I tried a Hunters sausage with the berries, in fact added probably 10% more berries than the recipe called for but certainly didn't notice it in the flavour. In fact, I even double smoked it, using the juniper wood on my second go around. It was tasty but no juniper flavour jumped out.
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Re: Stefans kielbasa

Post by StefanS » Wed Feb 17, 2021 20:52

I'm using 3 g/kg juniper berries crashed in mortar and pestle so in kielbasa visible are larger chunks of juniper. IMO - juniper is overwhelmed if overdosed so balanced with black and white peppers and garlic is my goal achieved in that kielbasa.
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Re: Stefans kielbasa

Post by jjnurk » Wed Feb 17, 2021 21:20

I used 4gm/kg along with peppercorns. Gave them a quick toast and threw them into a spice grinder. The smell was fantastic, as a spice only.
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Re: Stefans kielbasa

Post by redzed » Fri Feb 19, 2021 17:27

jjnurk wrote:
Wed Feb 17, 2021 21:20
I used 4gm/kg along with peppercorns. Gave them a quick toast and threw them into a spice grinder. The smell was fantastic, as a spice only.
Just curious what the source of your juniper berries is, because if I added 4g of the ones I have, you would definitely taste them. My berries are from Germany, and I got them from Stuffer's. I also have a few pounds of berries that gathered myself in Arizona. I throw in a handful of these to my pellets to enhance the smoke flavour in hams and some sausages.
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Re: Stefans kielbasa

Post by EAnna » Mon Feb 22, 2021 22:31

redzed wrote:
Fri Feb 19, 2021 17:27
Just curious what the source of your juniper berries is, because if I added 4g of the ones I have, you would definitely taste them.
Good question!
There are 1,2g/kg juniper berries in original recipe because of strong taste of this spice.
Stefan, congratulations
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Re: Stefans kielbasa

Post by jjnurk » Mon Mar 08, 2021 14:29

The berries came from the local health food store as well as freshly picked. And yes they were the edible type. According to what everyone is saying, I certainly can't say that I nor others, for that matter, have noticed a significant juniper taste.
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