First try at making Kielbasa

Discussion in 'Sausage' started by sam3, Jan 26, 2012.

  1. sam3

    sam3 Smoking Fanatic

    I made these a few weeks ago but figured I would share with you all on SMF. They came out real good! I'll post the recipe when I find it.

    1hr at 120 no smoke to dry the casings.
    1 hr at 140 with smoke.
    1 hr at 150 with smoke.)
    @2.5 hrs at 160 with no smoke to reach an IT of 135. (It was 20 degress outside  [​IMG])

    Here we go...

    5lbs of Pork shoulder and spices.

    Ready to go.

    Not bad for a 1st try with the new stuffer. Into the frig for 24 hours.

    Doing it's thang..

    Out of the smoker enroute to the water bath.

    Poached for about 15 min at 160-162 degrees  to an IT of 157. Thermometer holder is made with aluminum step flashing.  [​IMG]

    Cold water bath to an IT of 110 degrees.

    Blooming next to the bucktails..

    Money shot..

    Thanks fo looking! [​IMG]
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks awesome Sam....................[​IMG]   I bet they tasted great........ Nothing like home made kielbasa........

  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good. I need to make some kielbasa
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow Sam those look like they really came out nice.  Awesome 
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job Sam, they look great.

    Hope to give the Kielbasa a try as soon as i get some time off.

    Thanks to my buddy Joe, I'm sure it's gonna be awesome [​IMG]
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Can't beat good Kielbasa...JJ
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks very good, well done
  8. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Great Job!  I'm heading into the sausage learning curve next week.  Would love so see your recipe.
  9. Sure looks like they came out great!
  10. sam3

    sam3 Smoking Fanatic

    Here is the recipe I used. I got it from another member on this site.

    Pork Butt (20% fat) 1000g (2.20 lb.)

    Ingredients per 1000g (2.20 lb.) of meat

    Salt (kosher preferred) 18g (3 tsp.)
    Cure #1 2.5 g (½ tsp)
    Sugar 2.5 g (½ tsp)
    Black pepper (fresh ground) 2.0g (1 tsp)
    Marjoram 1.0 g (⅔ tsp)
    Garlic (fresh) 3.5g (1 clove)
    Cold water 100ml (⅜ cup)

  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very nice!
  12. johnnie walker

    johnnie walker Smoking Fanatic

    I can't beleive I missed this one!

    Sam, that keilbasa looks awesome![​IMG]  I need to try making some keilbasa one of these days.
  13. sam3

    sam3 Smoking Fanatic

    I wasn't that bad at all. And I do like the poaching at the end too. It stays nice and plump. I'll be doing another batch soon, that one is pretty much gone! [​IMG]

    One thing I forgot to mention is that these were stuffed into large hog casings 38-42.
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great looking kielbasa Sam!
  15. Looks Good! I dig yer thermo holder
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Me too !!!! That needs to be a wiki or a sticky or something....  Patent attorney, where are you......   Dave
  17. old poi dog

    old poi dog Master of the Pit OTBS Member


    Sorry for arriving late at your party....However..[​IMG]Congratulations on some fine looking sausage! 
  18. Not sure how I missed this one as I'll be giving sausage making a try in the near future. That kielbasa sure looks good. Thanks for sharing the recipe and the great info!

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