Smoked Kielbasa Time!

[spuds]

Sausage looks like perfection Cliff!!! Don

x 5000!

[fishingbouchman]

those there look good

[Pam Gould]

Got the recipe?  looks real goooooood

Me too please.  .☆´¯`•.¸¸. ི♥ྀ.

[africanmeat]

Yummy it looks amazing . keep some for me 

[tailfeathers]

Wow the texture on that looks perfect. Nice job!


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[TentHunteR]

OK guys, here's my recipe. It's super secret, so PLEASE don't go posting it on some public forum or anything! 


Smoked Kielbasa

Ingredients:            
5 lbs  Ground pork shoulder     
4 tsp  Pickling Salt   
1 tsp  Cure #1  (Prague Powder #1, Instacure #1, etc.)
1 1/4 tsp  Sugar   
2 1/2 tsp  Ground Marjoram         
1 1/4 tsp  Pepper   (Black or White)
1 1/4 tsp  Mustard Seeds (optional - but I love them in this sausage)       
1/2 tsp  Garlic Powder,      or  2  - 3 garlic cloves finely minced
5/8 tsp  Nutmeg       
5 oz  Water     


If grinding your meat, use a medium plate (1/4").

Mix all seasonings with water and stir until salt & sugar are dissolved. Pour the slurry evenly over ground pork (in a tub) and mix thoroughly until sausage is uniform in color (no pink spots - it should all take on a slightly grayish tint from the cure).

Stuff into Hog casings, then hot-smoke (165° - 185°) until an Internal Temperature of 152° is reached.
Optional: You may cold smoke first, for 2 - 4 hours, if a deeper smoke flavor is desired.

Once 152° I.T. is reached, plunge sausages into an ice water bath to cool quickly and keep the sausages plump.  Once cool, dry off and store as normal.



P.S. I also added this to the original post.

[tailfeathers]

Bookmarked, thanks for posting!!!


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[drholly]

OK guys, here's my recipe. It's super secret, so PLEASE don't go posting it on some public forum or anything! 


Smoked Kielbasa

Ingredients:            
5 lbs  Ground pork shoulder     
4 tsp  Pickling Salt   
1 tsp  Cure #1  (Prague Powder #1, Instacure #1, etc.)
1 1/4 tsp  Sugar   
2 1/2 tsp  Ground Marjoram         
1 1/4 tsp  Pepper   (Black or White)
1 1/4 tsp  Mustard Seeds (optional - but I love them in this sausage)       
1/2 tsp  Garlic Powder,      or  2  - 3 garlic cloves finely minced
5/8 tsp  Nutmeg       
5 oz  Water     


If grinding your meat, use a medium plate (1/4").

Mix all seasonings with water and stir until salt & sugar are dissolved. Pour the slurry evenly over ground pork (in a tub) and mix thoroughly until sausage is uniform in color (no pink spots - it should all take on a slightly grayish tint from the cure).

Stuff into Hog casings, then hot-smoke (165° - 185°) until an Internal Temperature of 152° is reached.
Optional: You may cold smoke first, for 2 - 4 hours, if a deeper smoke flavor is desired.

Once 152° I.T. is reached, plunge sausages into an ice water bath to cool quickly and keep the sausages plump.  Once cool, dry off and store as normal.

Thank you! Mum's the word!

[DWard51]

locked away in the secret PDF archive.....

Thanks

[GusRobin]

thanks for the recipe

[HighOnSmoke]

Thanks Cliff! Bookmarked!

[Sandman]

Thanks Cliff! I was hoping you would post the recipe.

[spuds]

For us newbies,would you include the casing size to help us order them?

[TentHunteR]

For us newbies,would you include the casing size to help us order them?

For the best quality, I buy Hog casings by the hank, and they are typically 32 - 35 mm (1.25 - 1.5").


If you have a local butcher who makes sausages, ask them to sell you a hank of hog casings (usually around $25), otherwise there are numerous places to order casings online.

I highly recommend buying casing by the Hank and avoiding the "Home Pack" casings; they are trimmings, and second quality casings.  Whole hanks are much better quality, consistently sized, AND more economical in the long run.  As long as they stay packed in the salt/brine, they stay good in your fridge up to 2 years.


One more quick note about soaking casings:  After a conversation with my butcher (who makes hundreds of pounds of sausage every week), I stopped soaking casings for hours on end.

Rinse & flush the salt off with warm water, then soak in very warm water for 20 - 30 minutes, that's it!  I hardly ever get blow-outs anymore with hog or sheep casings following this method.


The exception to this might be tubed casings (which I don't care for). Because they're all scrunched up on a tube, they may require a longer soak up to a couple hours.


Hope this makes sense and helps!

Cliff