A Little Kielbasa
A Little Kielbasa
I spent all day yesterday doing a 150 lb batch of my Kielbasa for a friend. I used a blend of 50% deer and 50% pork for this batch. I didn't have many pictures but I do have a couple. It was along day so I was a little tired by the time we had it all ran through the smoker, bloomed and packaged. I think start to finish it was about 18 hours and a bottle of rum. ;D
Here's the recipe I have used for years. It's a blend of a few recipes and has been tweaked a few times here and there as well.
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
●¾ to 1 Cup Mustard Seed (optional)
Mike
Here's the recipe I have used for years. It's a blend of a few recipes and has been tweaked a few times here and there as well.
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
●¾ to 1 Cup Mustard Seed (optional)
Mike
Well done Mike! Somebody is going to have a happy Easter! Your recipe and the 50/50 pork/venison is spot on! The best kielbasa is most often the one that has a minimal amount of different spices. The cayenne works great in diffusing the gamey flavour of the deer meat. But if I was making this kielbasa using beef and pork, I would not go over 20% beef content. I guess we all have our personal preferences.
Have a Happy Easter and I see that the temp has finally risen above 0 in Moose Jaw! Put on the shorts and start up the barbecue!
Have a Happy Easter and I see that the temp has finally risen above 0 in Moose Jaw! Put on the shorts and start up the barbecue!
- sawhorseray
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- Chuckwagon
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Mike,
There's nothing I can say that hasn't been said already. I am so fired up by the looks of your Kielbasa and the reputation you have as the Kielbasa master that I am in the process of making some using venison, pork and a bit of turkey. I thought of throwing in some pepper jack cheese and fresh jalapenos only because I want to. Thanks again.
There's nothing I can say that hasn't been said already. I am so fired up by the looks of your Kielbasa and the reputation you have as the Kielbasa master that I am in the process of making some using venison, pork and a bit of turkey. I thought of throwing in some pepper jack cheese and fresh jalapenos only because I want to. Thanks again.
Rudy
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- Location: Prundale CA
That's a beautiful thing! Spice wise, your recipe is similar to Rytek's. That is the recipe I use and it is always great. I made a hundred fifty pounds one day and never did it again. I can do a hundred every day of the week, but one fifty took me over the edge! How does it "bind up" with out the soy protein concentrate? I have always used it because that's the way I learned in Rytek's book. I wouldn't mind getting away from it since it is more expensive than the pork itself. I just bought a meat mixer and I notice my sausage binds up better since it gets beat up a little more.
V465
Sausagemaneric
It is pretty similar to Rytek's recipe for sure. I like the little bit of spark the cayenne adds. I also like the addition of the mustard seed. It's just evolved over the years.
I've certainly never had a problem with binding without the soy protein concentrate. I used to use it a number of years ago but I really haven't had a problem since I quit.
Mike
It is pretty similar to Rytek's recipe for sure. I like the little bit of spark the cayenne adds. I also like the addition of the mustard seed. It's just evolved over the years.
I've certainly never had a problem with binding without the soy protein concentrate. I used to use it a number of years ago but I really haven't had a problem since I quit.
Mike
Modified Walleye Kielbasa with Pepper Jack and Jalapeno
Here's my modified take on Mr. Walleye's Kielbasa recipe:
I stayed true to his recipe except for the following:
I used venison, pork and turkey that resulted in 10% fat total
Increased salt to 1.5%
Decreased mustard seeds to 1.0%
Added jalapeno habanero jack cheese 11.9%
Fresh jalapeno, diced (no seeds or membrane) 6 medium peppers
Sodium erythorbate 0.055%
Meat binder phosphates (Butcher-Packer brand) 0.5%
Habanero Jalapeno Jack Cheese, diced with fresh Jalapeno peppers, diced:
Stuffed into 38mm hog casings:
Smoked at 130°F with pecan smoke for 3 hours and then into 155°F hot water bath until internal meat temp reached 150 (about 45 minutes):
Keeping the temp below 160 kept the pepper jack cheese from melting out:
This turned out mildly hot, really good flavors,
Once again, thanks Mr. Walleye for a great recipe.
I stayed true to his recipe except for the following:
I used venison, pork and turkey that resulted in 10% fat total
Increased salt to 1.5%
Decreased mustard seeds to 1.0%
Added jalapeno habanero jack cheese 11.9%
Fresh jalapeno, diced (no seeds or membrane) 6 medium peppers
Sodium erythorbate 0.055%
Meat binder phosphates (Butcher-Packer brand) 0.5%
Habanero Jalapeno Jack Cheese, diced with fresh Jalapeno peppers, diced:
Stuffed into 38mm hog casings:
Smoked at 130°F with pecan smoke for 3 hours and then into 155°F hot water bath until internal meat temp reached 150 (about 45 minutes):
Keeping the temp below 160 kept the pepper jack cheese from melting out:
This turned out mildly hot, really good flavors,
Once again, thanks Mr. Walleye for a great recipe.
Rudy