Homemade Sausage Making

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.

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?

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

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.

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). Ham kielbasa ready to be poached Wiejska and Hunters still in smoker - they will be finished there in higher temperature. Poaching Ham kielbasa - temp. of water - 170F until inside is 150F Best of Polish kielbasas ready to go as also Wiejska is ready too Cross cut by them - Ps. Hunters kielbasa will have additional process like cold smoking then will be air dried by few days. Containing Juniper berries.

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.

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?

Incredible

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 )

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).

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.

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.

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.

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.

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

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.