It's Party time: Polish Kielbasa with Pics

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couger78

Smoking Fanatic
Original poster
May 3, 2011
679
243
Northern California
My mother-in-law is celebrating her 80th birthday and so a party in her honor is being thrown this weekend. One of the requests I received was to bring enough kielbasa for 20...
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—the unfortunate part was I didnt get this request until a few days ago.

So between work & other commitments, I gotta crank out some kee-bazzy. So due to time constraints I wound up taking fewer photos than usual of the process.

Got 10+ pounds of pork shoulder & prepped about half of it in the manner I did in a previous thread where I cut up small lean pieces & cured them overnight before grinding & mixing the balance. I used pretty much the same recipe I used last time, but added a bit more salt and garlic.

My previous kielbasa thread:

http://www.smokingmeatforums.com/t/106987/smoked-kielbasa-first-time-this-weekend

I used larger casings this time (32mm last time) and went with the 38-42mm size.

Meats with spices & rest of the cure mixed & stuffed. You can see the cubes of the 'cured' pork within the sausages:

7277cb69_10lbs_juststuffed.jpg


Decided to do a couple of hours of heavy smoke. I used apple wood this time instead of hickory.

I hung the kielbasa @115-120° for an hour to dry before applying the smoke.

Smoke just starting & the sun is starting to set....

1ff4fd47_kiel_justsmokin.jpg


I bumped up the temp to 130-140° over the next two hours with good smoke.

They look ready to pull...

26ca4a06_2hrs_smoke.jpg


NIGHT POACHER:

plunked the load into my roaster full of 175° water. held the temp at around 165-170°

44239e8e_night_poach.jpg


Time for a break while waiting for the kielbasa's IT to hit the magic mark....

a3e33349_night_poach_wait.jpg


After ONLY about 25-30 minutes, IT hit 157° so I pulled the kielbasa, plunged them into an ice bath & hung 'em up to bloom for 90 minutes or so:

86b0ecd0_Meat_bloom.jpg


FINALLY: Ten pounds of smoked kielbasa ready for the weekend!

Of course we had to sample some beforehand...

—Kevin

ce83b259_kielbasa_sliced-1.jpg
 
Kevin, evenin'...........Kielbasa is soo good...........Homemade would be awesome..........one more thing on my to-do list.................Dave

Got a visit this week from my wife's polish uncle (uncle-in-law?) from New Jersey.

Had him (the family's kielbasa 'expert') try my kielbasa (gulp!)....

He said it wasn't bad for a "spoza Polski" (non-polish) person....He likes his 'basa with even MORE garlic, and no marjoram.

I'm okay with that critique. Always room for improvement. 
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Provide a recipe that you think "polish uncle" would be proud of.......based on his interpretation of your inadequacies.....HAHAHAHAHA..........

you could make my polish kielbasa anytime........Dave
 
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good lord 10 pounds for the weekend.......you aren't planning on sharing are you?  nice pics....sausssssaagggeeess  look delicious 
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Horseradish!  Not "mustard".
I've never tried Kielbasa with horseradish and I apologize for my ignorance
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.

I will definitely try it next time I'm cooking some up though. Though I do prefer a spicier "real" mustard as opposed to the hot dog stand yellow mustard...
 
The only thing wrong with that Kielbasy is you live in Cali' instead of PA!...JJ
 
Too bad we're on opposite ends of the state i'd love to get a roll of that from you!
 
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