Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: Agustine on February 24, 2018, 10:58:48 AM

Title: Kielbasa In The Smoker
Post by: Agustine on February 24, 2018, 10:58:48 AM

All the cooking outdoor posts got me to making some Kielbasa yesterday so I could smoke them today. They rested in the fridge over night so a all the spices could get to know each other  ;D
I only made 10lbs. so just cut the recipe in half.
Here is the recipe:

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)

Add all dry ingredients with the ice water and mix until well blended. If you are using a blender to mix the ingredients, leave out the pepper and marjoram (also the mustard seed if used) to keep from grinding the spices; add in after blending. Once blended, add this mixture to the ground meat and mix until well blended.

After the sausage is mixed stuff into 32mm – 38mm hog casings. You can also use collagen casings if you prefer. Stuff them in desired lengths to hang in smoker or lay on racks. Cut after they have been fully cooked.

I don't like mustard seeds in mine so I left them out.

10lbs. all mixed up.

(https://i.imgur.com/cGQ0ghP.jpg)

Into the 12 lb stuffer

(https://i.imgur.com/5CahIVz.jpg)

Getting the casings going

(https://i.imgur.com/GecoPBx.jpg)
(https://i.imgur.com/lwhqyUn.jpg)

One down

(https://i.imgur.com/U0iAZYe.jpg)

All done and now off to the fridge for a overnight nap

(https://i.imgur.com/4EXu4n0.jpg)

Should be a OK day for smoking  :)

(https://i.imgur.com/yET3wbK.jpg)

Into the smoker

(https://i.imgur.com/E0IoHVi.jpg)

3 hours in the smoker and they are starting to take on a nice color.

(https://i.imgur.com/YyOinGE.jpg)

Will update later today, they still have 4 or 5 hours to go before the IT hits 152F

Title: Re: Kielbasa In The Smoker
Post by: teesquare on February 24, 2018, 11:02:47 AM

If the fire goes out in that weather...it will become "cold smoking" to flash freezing".... :D :D :D :D

Title: Re: Kielbasa In The Smoker
Post by: Pam Gould on February 24, 2018, 11:28:11 AM

Watching...☆´¯`•.¸¸. ི♥ྀ.

Title: Re: Kielbasa In The Smoker
Post by: TentHunteR on February 24, 2018, 11:55:20 AM

Looking good!

Title: Re: Kielbasa In The Smoker
Post by: Agustine on February 24, 2018, 03:07:29 PM

I ended up doing a hot water bath on these after they reached 142F and brought them up to 155F in the bath.
They are now blooming in the basement over night. They sure smell good  :thumbup:

(https://i.imgur.com/b30ik7O.jpg)

(https://i.imgur.com/NrVNnJa.jpg)

(https://i.imgur.com/DYxXmd7.jpg)

Title: Kielbasa In The Smoker
Post by: Pappymn on February 24, 2018, 03:42:57 PM

Gonna be some good eats. Nice job


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Title: Re: Kielbasa In The Smoker
Post by: HighOnSmoke on February 24, 2018, 06:00:21 PM

Those look great!

Title: Re: Kielbasa In The Smoker
Post by: smokeasaurus on February 24, 2018, 08:34:55 PM

Got me some yellow mustard, now I just some of those great looking links.

Title: Re: Kielbasa In The Smoker
Post by: bamabob on February 24, 2018, 08:37:55 PM

I always admire the effort and expertise others put into these types of posts.  I need to try this, when buying commercial sausage, dogs, brats, fill in the blanks, I'm put off by the chemical salty aftertaste.  I've got to learn the fine art of charcuterie. 
Thanks for the inspiration Agustine. 

Title: Re: Kielbasa In The Smoker
Post by: UWFSAE on February 24, 2018, 10:18:15 PM

Outstanding ... those look like weiners!  Er ... "winners".     :D

Title: Re: Kielbasa In The Smoker
Post by: TentHunteR on February 25, 2018, 07:20:55 AM

Quote from: bamabob on February 24, 2018, 08:37:55 PM

I always admire the effort and expertise others put into these types of posts.  I need to try this, when buying commercial sausage, dogs, brats, fill in the blanks, I'm put off by the chemical salty aftertaste.  I've got to learn the fine art of charcuterie. 
Thanks for the inspiration Agustine.

It's not as hard to get started as you might think, and you don't need a lot of equipment to get started either. 

I'm working on a sausage making 101 tutorial similar to the Ham Brining tutorial.

Title: Re: Kielbasa In The Smoker
Post by: Agustine on February 25, 2018, 07:58:31 AM

Thanks for all the nice replies everyone. As Ted said it is not to hard to get going. The hard part is motivating yourself to take the time to make them :)

Here is one of the smaller ones after the overnight bloom.
(https://i.imgur.com/tPbkREt.jpg)

I cut the largest one into quarters and knowing that one the meat did not get packed in tight enough I wanted to
see just how bad the pocket holes were. Not the prettiest cut shot but dam it sure was good eating  ;)
(https://i.imgur.com/HvQ6S6O.jpg?1)

I vac bagged the rest and threw them in the freezer.
(https://i.imgur.com/Dd04QXr.jpg)

Title: Re: Kielbasa In The Smoker
Post by: Agustine on February 25, 2018, 12:49:58 PM

 This works for me  :D

Smoked cheese and Kielbasa for a treat

(https://i.imgur.com/iAl2oxG.jpg)

Title: Re: Kielbasa In The Smoker
Post by: Dhjam1 on February 25, 2018, 03:13:00 PM

looks awsome ;D

Title: Re: Kielbasa In The Smoker
Post by: tomcrete1 on February 25, 2018, 04:58:22 PM

Very Nice!  :thumbup:

Title: Re: Kielbasa In The Smoker
Post by: Roget on February 25, 2018, 07:21:58 PM

Great job. :thumbup:
When we get some decent weather I've got to try my hand at smoking sausage.