Fresh Kielbasa

Discussion in 'Sausage' started by tropics, Dec 3, 2014.

  1. tropics

    tropics Smoking Guru SMF Premier Member

    My local store had Pork Loins on sale $1.29 lb. I picked up 2 also some Pork Fat.

    Here is one

    Made an 80/20  meat ground with 3/8 plate fat with 1/8th, mix with the seasoning,Pic of the grind to blurry

    Here is the finished Fresh Kielbasa

    The little test patty on top was um um good

    Thanks for looking

          Kielbasa 5Lb. Mix

     2   Tbsp. salt

     1/2 Tbsp. sugar

     1 Lrg. clove garlic ( 1tsp granulated )

     1/2 Tbsp. black pepper

     1 tsp. marjoram

     8 oz. ice water

     5 lbs ground pork

    edited had wrong amount of salt listed
    Last edited: Dec 3, 2014
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Look nice and favorite way. Got a Safeway near you? Butts on sale this week for $1.69
  3. It looks very tasty! For that price I would be loading up. You can make some fine tasting Canadian Bacon or slice thick and cure and smoke some chops.

    Happy smoken.

  4. tropics

    tropics Smoking Guru SMF Premier Member

    David I have a few pieces set aside for CB in the freezer, I have one in the brine now. First time making smoked Kielbasa they have may 2 hrs to go. Saving that as a separate thread
  5. [​IMG]  I will be watching for it.

    Happy smoken.

  6. jp61

    jp61 Master of the Pit SMF Premier Member

    [​IMG]  Nice job, the sausage looks good!

    [​IMG]...., you mean snack patty, right? [​IMG]
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Kielbasa!
  8. You shouldn't be smoking any sausage that hasn't been cured.

    That is fine looking work.
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice looking sausage !!!!!
  10. tropics

    tropics Smoking Guru SMF Premier Member

    As I stated earlier the smoked would be a separate post. It is safe Thanks for your concern.
  11. viper1

    viper1 Meat Mopper

    Perfectly safe as long as it does not fall into the 40-140 degree range to long. 2 hours definitely won't hurt.
  12. viper1

    viper1 Meat Mopper

    By the way looks great.
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks great. Just an FYI...Fresh Kielbasa is not intended to be smoked, therefore no cure is added. It can be Hot Smoked, like any fresh (uncured) sausage, but must be smoked at 225° or higher. Fresh Kielbasa is typically simmered with Sauerkraut, my fav been eating it this way over 50 years, or grilled like Brats. A common method of making Fresh Kielbasa is to make one large batch, " with Cure " and keeping a portion to be eaten fresh and smoking the rest into the more common Smoked Kielbasa. This is a very fast way to make two styles of Kielbasa. The cure in the fresh Sausage has very little effect on the flavor but it imparts a pale pink color to the cooked sausage. The cure also increases the refrigerated Self Life from 3 days to a week or more...JJ
    eljefesmoker likes this.
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking sausage, tropics. Kielbasa is an upcoming project. You have inspired me to do it sooner!

  15. tropics

    tropics Smoking Guru SMF Premier Member

    Thanks for kind words Here is how we like them, Kielbasa fried with brown sauerkraut, and pierogies  

    Browned sauerkraut


    Thanks for looking
  16. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I'll be over for dinner ![​IMG]
  17. reinhard

    reinhard Master of the Pit OTBS Member

    Man you hit the jackpot at 1.29 lb.  I'd toss a bunch in my cart for sure.  Your links look real good and I bet taste just as good.  Reinhard

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