Freezer Fail Kielbasa.....

Discussion in 'Sausage' started by chef willie, Jun 28, 2016.

  1. Yep, freezer went belly up so have been cranking out some snack sticks and sausages to save the pork cushion I had stashed for future use. I ran 5 pounds of cushion through the coarse plate, added my Cure and spices for the overnight rest and stuffed into 28/32 MM hog casings. One hour at 150, no smoke, to help dry the casings. Bumped temp to 180 and added a nice load of apple sawdust mixed with some shredded apple wood. The bag claims they are apple 'chips' but they appear more shredded to me than 'chipped'. Regardless, they take off nicely in the Smokin' It #3 at lower temps. Gave them 5 hours of smoke and they became quite firm to the touch. Pulled them at 140 IT and allowed to bloom about 6 hours before putting them in the fridge. After taking the cut 'money shot' I had to sample some as the smell was fantastic and the color beckoned. Very tasty stuff and I'd imagine another day or two of bloom will just enhance the flavor and texture. Definitely a make again version.....Willie

    5 pounds of pork, coarsely ground here but do whatever suits you

    1 tablespoon of salt. I used less than normal as I'm supposed to be watching that & used pickling salt with no additives

    1 teaspoon of Cure #1

    1 tablespoon of cracked black pepper

    1 teaspoon of sugar

    10 fat cloves of garlic ground through the coarse plate with the pork. I thought 2 per pound was about right, might add more next time just because

    1 tablespoon of ground marjoram

    2 tablespoons of Hungarian paprika

    1 well rounded teaspoon of coriander

    1 cup of NFDM, my usual for binding and juice retention

    1 cup of Merlot to add all dry seasonings to, making a nice slurry

    Mixed all well and allowed to rest overnight in the fridge and then proceeded with stuffing and smoking.





     
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Nice looking kielbasa Willie. I've been out of kielbasa for a while. looks like your giving me the itch again.........

    Joe

    Points!
     
  3. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    That's some good looking sausage Willie!

    I sent a point your way!

    Al
     
  4. Looks great Willie!  I just made a bunch of sausage with some cushion I had in the freezer too!  Sorry about your freezer but at least youre not letting anything go to waste!!
     
  5. Willie hope you were able to save as much as possible Kielbasa looks good

    Richie
     
  6. crazymoon

    crazymoon SMF Premier Member

    NH
    CW, nice batch sir , well done !
     
  7. jckdanls 07

    jckdanls 07 Group Lead OTBS Member

    tasty looking stuff Willie.. but I do have a question... you stated you pulled them at 140` IT ... isn't that a little low for finished product ??
     
  8. Nice k'basa, Chef. Love the Garlic! I'm going to have to try this cushion everyone is talking about.
    Done at 140?
    Dan
     
  9. chewmeister

    chewmeister SMF Premier Member

    Those look awesome. Love good Kielbasa. [​IMG]
     
  10. well, yes...however they were in for so many hours they get pasteurized if held at a certain temp for a certain period of time. Also, these will be fired off on the grill or poached again before consumption. Dave Omark and some others have changed up the routine some with longgggg smokes. My beef or pork sticks get smoked overnight at 150, actually about 18 hours, and never hit the 155'ish recommended temp. Here's the chart...

    PASTEURIZATION TIMES FOR LOWER TEMP SMOKING

    The table below shows that if pork is held at 137 for 23 minutes, the pathogens have been killed.... The meat may not be cooked to your liking, but it is safe to eat....
    Of course that depends if your thermometer is calibrated correctly and ALL the meat reached 137 degrees internal temp, including the bone etc...


    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)

    130 (54.4) 112 min... 146 (63.3) 169 sec
    131 (55.0) 89 min.... 147 (63.9) 134 sec
    132 (55.6) 71 min.... 148 (64.4) 107 sec
    133 (56.1) 56 min.... 149 (65.0) 85 sec
    134 (56.7) 45 min.... 150 (65.6) 67 sec
    135 (57.2) 36 min.... 151 (66.1) 54 sec
    136 (57.8) 28 min.... 152 (66.7) 43 sec
    137 (58.4) 23 min.... 153 (67.2) 34 sec
    138 (58.9) 18 min.... 154 (67.8) 27 sec
    139 (59.5) 15 min.... 155 (68.3) 22 sec
    140 (60.0) 12 min.... 156 (68.9) 17 sec
    141 (60.6) 9 min...... 157 (69.4) 14 sec
    142 (61.1) 8 min...... 158 (70.0) 0 sec
    143 (61.7) 6 min.......
    144 (62.2) 5 min.......
    145 (62.8) 4 min.......

    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
     
  11. yep...done enuf for the moment.....they will be grilled off or poached off to re-heat also. I'm doing much longer smokes at lower temps for some things now...especially snack sticks and some sausages

    Check some of Dave Omarks  posts on this subject also....

    PASTEURIZATION TIMES FOR LOWER TEMP SMOKING

    The table below shows that if pork is held at 137 for 23 minutes, the pathogens have been killed.... The meat may not be cooked to your liking, but it is safe to eat....
    Of course that depends if your thermometer is calibrated correctly and ALL the meat reached 137 degrees internal temp, including the bone etc...

    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)

    130 (54.4) 112 min... 146 (63.3) 169 sec
    131 (55.0) 89 min.... 147 (63.9) 134 sec
    132 (55.6) 71 min.... 148 (64.4) 107 sec
    133 (56.1) 56 min.... 149 (65.0) 85 sec
    134 (56.7) 45 min.... 150 (65.6) 67 sec
    135 (57.2) 36 min.... 151 (66.1) 54 sec
    136 (57.8) 28 min.... 152 (66.7) 43 sec
    137 (58.4) 23 min.... 153 (67.2) 34 sec
    138 (58.9) 18 min.... 154 (67.8) 27 sec
    139 (59.5) 15 min.... 155 (68.3) 22 sec
    140 (60.0) 12 min.... 156 (68.9) 17 sec
    141 (60.6) 9 min...... 157 (69.4) 14 sec
    142 (61.1) 8 min...... 158 (70.0) 0 sec
    143 (61.7) 6 min.......
    144 (62.2) 5 min.......
    145 (62.8) 4 min.......

    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
     
  12. Nice smoke Chef! Sorry about the freezer, if mine goes out I'd have to make a ton of sausage!
     
  13. Thanks Joe.....I'm loaded to the gills now with goodies to munch on
    Thanks Al....always a pleasure to hear from you...hope all is well
    Lost very little comparatively...some processed dinners from Costco defrosted pretty quickly so I dumped them
    Yep....did pretty well all in all....got plenty to beer up with now
    thanks you....love sausage & so glad I started making them
    hard to beat a good 'basa...and SOOOOO many versions can be made
    Yeah, thanks Case...shit happens.....made me scramble, that's for sure...LOL
     
  14. waterinholebrew

    waterinholebrew OTBS Member SMF Premier Member

    Sorry to hear bout your freezer Chef, but glad ya caught it in time to save the meat ! That kielbasa looks awesome, nice job ! Thumbs Up
     
  15. bdskelly

    bdskelly OTBS Member SMF Premier Member

    Thats some awesome emergency links!  point B
     
  16. disco

    disco OTBS Member SMF Premier Member

    Can I store this for you, just to be safe?

    Nice sausage chef!

    Points
     

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