2nd weekend project........Kielbasa

[Sailor1]

Making 10 pounds of Kielbasa.  Using 5 pounds of 80/20 ground beef and 5 pound of fine grind pork butt.

Got all the spices and cure mixed up and then back into the fridge until mixing time.


Got the hog casing soaking.  Using pre-tubed.


5 pounds of butt sliced and ready to run once thru the fine grind plate.


Pork all ground up.


Added the 5 pounds of 80/20 and the mix and then hand mixed


Stuffed and hanging in the Bradley to dry and then 3 hrs of Hickory and then will put into a hot water bath to achieve the 152 IT.


Had to take a quality control sample .....   It passes and gets Mamma's stamp of approval.


Be back after the smoke!

[sliding_billy]

Is it done yet? 

[CDN Smoker]

On my bucket list to try making some someday

[HighOnSmoke]

Looks like the Kielbasa is going to be real good Sailor!

[spuds]

Looks easy too.Got my supplies,this would be a good first timer,booked marked,Thanks!

Need full recipe if you could....

[sparky]

why the hot water bath before the smoke.  wouldn't the smoking process bring the up to the 152°?

[TentHunteR]

why the hot water bath before the smoke.  wouldn't the smoking process bring the up to the 152°?

The hot water bath (or poach) is done after smoking, when the sausages are about 10° or so below the final temp.  It gently, but quickly allows all of the sausages to come up to a finish temp together, and it keeps them nice and plump, especially when combined with a cold water bath afterward.

But you MUST have good temperature control of the water and not let it get much above 160° or it will cause your sausages to fat out very quickly (don't ask me how I know ).

An alternate method is to bring them up to temp in the smoker then plunge them into ice water which also works very well.


Jim (Sailor1) did a pretty nice write-up about it here: http://www.letstalkbbq.com/index.php?topic=7287.msg94679#msg94679

[africanmeat]

thanks for the info .

[Sailor1]

Did not have time yesterday to post the finished sausage.

This is after 3 hrs of Hickory and I pulled them right after the smoke and gave them a hot water bath


Had the water temp at 160 degrees and plopped them in.  It took 20 min to bring them to an IT of 152


Bloomed for 2 hrs then they went to the fridge overnight and was vac sealed this morning.

[Sailor1]

Looks easy too.Got my supplies,this would be a good first timer,booked marked,Thanks!

Need full recipe if you could....

This is the basic recipe that I use.  I have tweaked it a bit to fit my tastes.  It is a very good recipe and makes terrific Kielbasa http://www.susanminor.org/forums/showthread.php?784-Mike-s-Kielbasa

[spuds]

Thank you Sailor,this will be my first sausage,just need to get to store this week and get some meat.Really looks simple and I love Kielbasa.Lets me eat my Kraut,LOL!I see some great hotdog meals and many more.