BEEF KIELBASA - GARY'S VERY FIRST SAUSAGE

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gary s

Gone but not forgotten. RIP
Original poster
OTBS Member
Jan 6, 2011
26,255
4,704
“Beef Kielbasa”
Gary’s Very First Sausage
I would like to thank several people for making this successful and fun .
 C farmer for getting me enthused about sausage making,  boykjo for the great seasoning
and bearcarver for all the pointers on making a better post     ​
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I have finally jumped off into sausage making. This will be my first attempt. Decided to go with Kielbasa, My wife and I both like Hillshire Farms all beef Angus Kielbasa;  so here we go.

Joe (boykjo) was kind enough to send me some of his Kielbasa seasoning. So that is what I’m going with. The grocery store had 5# tubes of 80-20 Angus on sale, so Beef Kielbasa.

I took the five pounds of ground meat mixed it according to Joe’s directions and in the fridge to rest. Started soaking Hog Casings.

Sausage out of fridge and into the stuffer, loaded casings onto the tube. Wife cranking while I tried to get the right amount in the casings and keep the uniform. It wasn’t too hard turned out pretty uniform.

Back in the Fridge till tomorrow.

Fired up my smoker, temp at 100 °,

11:45 AM - Put Kielbasa on with no smoke for an Hour.

12:45 PM – Added a pecan chunk and a little more lump temp 110 °

1:45 PM – Added more lump bumped to 120 °

2:45 PM – More Lump bumped to 130 °

3:15 PM – A little more Lump bumped to 140 °

3:45 PM – Bumped to 150 °, I T of sausage was 131 °

4:15 PM – More lump, bumped to 170 °

5:15 PM – I T  at 160° and 154°, Pulled one and into an ice water bath, other still smoking.

5:45 PM – IT 161 ° Pulled and into an ice water bath.

Both stayed in IWB for about 20  min. pulled them both, patted dry, back on the racks and in the fridge.

Kielbasa stayed in the fridge overnight to bloom, I cut it into links ans vacuumed sealed

5 lbs. of 80-20 Angus Ground Beef seasoned and ready for the Fridge


Getting everything set up


After a day in the fridge ready to be stuffed


Hog Casings soaking and ready to go


Getting ready to start


Casing on tube , ready to go


Sorry no picture of the cranking, but here it is. Wife cranked while I tried keeping it uniform


Ready to go back in the fridge


Smoker at 100º ready for Kielbasa


Kielbasa on


After an hour kicked it up to 110º


Another hour and at 120º


Another hour and at 130º


I went 30 min then bumped to 140 º then another 30 min. and up to 150 º


Kielbasa at about 3 or so hours


Went to 160 º


And finally bumped it to 170 º - 175 º


Internal Temp was 160º


And into ice water bath



This one took about  30 min.longer went to 161 º IT


Both patted dry and ready to go back in the fridge


Cut into links and ready to be vacuum sealed


All Sealed up -------  One left for me !!!


Thanks for looking, This was a blast to do, Very very easy
 
Wow! That looks delicious Gary! Great post too. Thanks for all the step by step photos and descriptions. Never tried it, but the more I see it, the more I want to! Thanks for a great thread, David.
 
 My wife and I both like Hillshire Farms

If you liked that, OMG wait till you make a meal out of yours. I have only made my Kielbasi with pork but I would eat that.

Alls I can say is,great post with pics and 
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Wow...very nice for the first ever batch.....nice job. Like everything else, it get easier as you do more. I love making sausages.....sooooooo many to do ahead I don't think you could ever get bored. So, you'll have to give us the family opinions on yours vs Hillshire...although, I'm positive yours will be much better since you exactly what's in them......Willie
 
Nice job Gary! I'm almost inspired to get my stuffer out and make me some, but I gotta trick the youngest son back home to turn the crank. I'll tell him that Grammy wants to see the baby (grandchild #7)!
 
Nice looking Beef kielbasa Gary...... Glad I could help.........Looks like Texas style (All Beef) brought new meaning to kielbasa............. Nice Job on your first try...
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Joe
 
Thank's guys  and thank you for the point tropics.

I like it better than the Hillshire Farms mainly because of the nice smoke flavor, Wife loved it

Gart
 
Thank you Joe, for the nice comment and point,  Next batch will be pork that I grind myself

Gary
 
Nice sausage Gary...... Good job......


Joe's mix makes the best all beef kielbasa in my opinion..... REALLY good stuff......
 
Thank you nylan for the point and nice comment.  I bought my stuffer and grinder from Northern Tool  (both Kitchener brand)

Gary
 
Thanks Dave, we both love beef Kielbasa, it is some good stuff

Gary
 
Thanks Dutch,  We have 6 grandkids  3 boys and 3 girls

Gary
 
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Thanks Md and c farmer.  It taste great, lots better than store bought

Gary
 
Awesome Looking Beef Kielbasa!!
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Awesome Thread!!
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Fantastic Job, Gary!!!
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Love me some Beef Sausage!!
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Bear
 
Thank you Bear, Only thing I should have done different is made 10 lbs instead of 5 lbs.    Thank you for the point too !!!

Gary
 
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