Another batch of Kielbasa in the smoker

[Agustine]

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 77.5 grams
•2 Tbs of White Sugar 25 grams
•3 Tbs (heaping) Course Black Pepper (butchers grind) 20 grams +
•3 tsp Powdered Garlic 8 grams +
•4 tsp (heaping) Marjoram (rubbed) 2.40 grams +
•4 tsp 4 tsp  Cayenne
•4 tsp Cure #1 22.65 grams
•¾ to 1 Cup Mustard Seed (optional)


Still below freezing at night so got the meat all cut up and left it in the smoker over night before grinding.



Next morning getting reading to grind



all ground up



Getting the casings ready



All the spices & cure ready



Into the had crank meat mixer for a spin



20 pounds of Kielbasa going to the smoker



A little test one in the air fryer 



We be smoking 





All done and going for the over night rest





The next morning



Yup done just right 

[HighOnSmoke]

Awesome looking Kielbasa!

[rwalters]

Very impressive! The kielbasa looks YUM!!

[Roget]

Looks great !
I gotta try that.

[TMB]

Looks good!

[bspitt]

NICE!!! Tanks for the recipe! Natural Hog Casing? What size?

[Pappymn]

Slide me one of those links


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[Agustine]

NICE!!! Tanks for the recipe! Natural Hog Casing? What size?

They were Beef  (40/43 mm).
I have to say any casing coming from beef are the worst smelling casings. I have made tons of sausage from sheep and hogs casings and they don't smell half as bad as the beef ones

[sparky]

That's fantastic.  They look great.

[CDN Smoker]

Wow that’s amazing 

[Gtsum2]

Very impressive!


Memphis Elite

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[TentHunteR]

The sausages look great!


A question about the casings:

They were Beef  (40/43 mm).
I have to say any casing coming from beef are the worst smelling casings. I have made tons of sausage from sheep and hogs casings and they don't smell half as bad as the beef ones

This size is typically used for ring bologna and from my understanding are typically considered non-edible.  The ring bologna I've had, the casings were really tough.  Have you made smoked sausage with these before and have you eaten them?  Have you found a source for beef casings that are tender enough to be considered edible?   If so, where are you getting them? 

Once or twice a year I have need for making an all-beef smoked sausage.  For years I've just used collagen casings (since they are a beef product and edible), but don't really care for them.  I would love to find an all natural beef casing but everything I've ever read (including on Butcher-Packer.com & SausageMaker.com) says they're considered non-edible.  When I've inquired, I was told it's not that they're unsafe to eat, but that they're so dang tough.

Thoughts? Experiences with these?

[Scallywag]

Bookmarked! Thanks!

[Agustine]

The sausages look great!


A question about the casings:

They were Beef  (40/43 mm).
I have to say any casing coming from beef are the worst smelling casings. I have made tons of sausage from sheep and hogs casings and they don't smell half as bad as the beef ones

This size is typically used for ring bologna and from my understanding are typically considered non-edible.  The ring bologna I've had, the casings were really tough.  Have you made smoked sausage with these before and have you eaten them?  Have you found a source for beef casings that are tender enough to be considered edible?   If so, where are you getting them? 

Once or twice a year I have need for making an all-beef smoked sausage.  For years I've just used collagen casings (since they are a beef product and edible), but don't really care for them.  I would love to find an all natural beef casing but everything I've ever read (including on Butcher-Packer.com & SausageMaker.com) says they're considered non-edible.  When I've inquired, I was told it's not that they're unsafe to eat, but that they're so dang tough.

Thoughts? Experiences with these?

I usually use these but they are not edible
https://www.halfordsmailorder.com/casing-for-garlic-sausage-coil-bsficacoi47mm

I was looking for a natural casing to try and found these. It said it was good for Salami/ Sausages and the size was pretty much what I wanted. I eat the kielbasa with the casing on and find it very tender. I did soak them for well over a hour so that helps them get softer and more tender. I was very please with the final product.
http://dnrsausagesupplies.ca/product_info.php/beef-rounds-4043-mmsalami-sausages-fresh-casing-beef-p-375

[bamabob]

Thanks for the post, always enjoy seeing sausage made.  One of those things I'd like to try.
What'd you use for stuffing the casings?
I love how you have them hanging on a broom handle spanning a couple of your kitchen table chairs with a towel on the floor underneath.   
There's no way the boss would let me do that in our house.   
You had to wake up to a great smell that made you hungry for some sausage and eggs!