Kielbasa anyone?

Discussion in 'Sausage' started by dazdnaz, Mar 23, 2012.

  1. dazdnaz

    dazdnaz Fire Starter

    Well now that I have had a few trial runs on the new smoker and everything seems to be on the up and up as well as the family being able to get together for a few days this weekend...

    Time to get to making some kielbasa.

    I have taken a recipe from "Polish Sausages authentic recipes and instructions" by Miroslaw Gebarowski and Stanley and Adam Marianski modified it slightly for the family's taste and we ground the fixins' last night for a 2 day cure. Stuffing and Smoking will commence Saturday morning. The neighbors will love it.

    I don't know if it is proper form to post a recipe from a cook book even with slight modification so I will not be doing so, buy the book it is a wealth of knowledge.

    A hint is it includes Pork, Beef, Garlic, Corriander, Marjoram, Paprika, Salt, Pepper, and Cure #1.

    Let's get some meat...

    [​IMG]

    That's almost 40#'s... 2 16# butts from my favorite second home Costco and 5#'s 'o' beef as well (already ground 'cuz it was cheaper, it will be ground finer for this application)

    My Dad and Best friend getting to grinding (I put them to work)

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    This process went pretty darn smooth. I bought some new grinding plates for the KA and they worked very well (for the cost though I could have bought a low end grinder)

    The new LEM mixer worked like a charm (no more frozen fingers)

    The 1/3 way point...≈40#'s in the fridge and waiting for Saturday, no room for my beer, what to do

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    Oh and in case it was missed here is the beast that will be smoking up the neighborhood Saturday

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    Can't wait till tomorrow..I'll keep you all posted.
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Hope  it turns out awesome. Nice smoker!
     
  3. sam3

    sam3 Smoking Fanatic

    Nice job on the smoker! Great book, I agree!
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Sure you can send some to me    [​IMG]   and a shock top

    Looks good.

    [​IMG]
     
  5. dazdnaz

    dazdnaz Fire Starter

    Sorry, but it's all but accounted for. I was gonna do 20#'s but the "demand" was too great. lol

    I just hope to have some left over for me.

    Gonna be putting the Foodsaver to the test this weekend.

    Shameless plug...Don't forget that March 26th is Epilepsy awareness day wear your purple to show support.

    My niece has epilepsy and my sister-in-law has been doing a great deal of work to promote the cause here in Tucson...it is much greater than I, and I imagine most ever thought and the word needs to be spread.

    [​IMG]

    (sorry if it is wrong to post this here but I'm sneaking it in where I can)
     
  6. johnnie walker

    johnnie walker Smoking Fanatic

    That's a good size batch of kielbasa you got going there. It sure is looking good. [​IMG]

    That's a monster smoker too!
     
  7. dazdnaz

    dazdnaz Fire Starter

    Johnnie Walker...

    That's gonna have a lot of involvement in the process as well. Love the UserName
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks like your off to a great start..............[​IMG]

    Joe
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    X2 [​IMG]
     
  10. dazdnaz

    dazdnaz Fire Starter

    Well a day late but I was exhausted here are the results

    Stuffing the kielbasa, The LEM 5 pounder did just fine with the 40 #'s

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    Stuffed

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    Drying before the smoke

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    Into the smoker, this took 5.5 hours right around what I thought it would be.

    THe smoker held a steady 165 to 170 and got the kielbasa to 154 at a steady pace

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    The final product

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    Ready for packaging the Foodsaver worked like a charm

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    Thanks for looking
     
    Last edited by a moderator: Mar 26, 2012
  11. Very nice!
     
  12. jalan43

    jalan43 Smoking Fanatic Group Lead

    Nice looking keilbasa Dazdnaz! Great looking smoker too!
     
  13. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Good job on the sausage!
     
  14. tigerregis

    tigerregis Meat Mopper

    Gorgeous stuff! I noticed in your fridge door a jar of E.D. Smith's Jam. How did you get that in Arizona? They make the best jam ever commercially made. Used to make HP sauce till Heinz bought it. I love that sausage and Polish women too.
     
  15. dazdnaz

    dazdnaz Fire Starter

    Good eye on the jam, I got it at the Sunflower Market, a source for many lesser known items not available in the bigger stores.
     

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