Kielbasa Wiejeska . budding charcutier

Discussion in 'Sausage' started by bagbeard, Apr 4, 2015.

  1. It has been a while since i have posted anything but i have been busy. a lot has changed in my smoking life, mainly the introduction of my homemade electric box smoker with PID temp control.  this has open up the world of cold smoking and sausage making. I will do a post about box smoker soon. 

    First i used a kit from TSC for summer sausage. used a blend of 3.5 lbs of lean beef to 1.5 lbs of fatty pork trimmings i had. 

    Smoking schedule: 2 hours at 120 no smoke

                                 start smoke

                                increase temp to 135 for 2 hours

                                 145 for 2 hours

                                 155 for 2 hours

                                  180 until IT of 165

    smoke stopped after about 5 hours

    after smoking hang in woodshed. it was -5C out , so was like a water bath

    this first attempt was great.  second i did the rest of the kit with very lean deer and pure pork back fat.  i didnt set PID properly and some fat started rendering but end product was still great.

    Now I was into it.  Bought a Kitchener #12 grinder and 5lb stuffer from princess auto and a 18.5lb pork shoulder.  Next project was Kielbasa Wiejeska and some snack sticks. snack sticks were from a kit.

    Kielbasa Wiejeska (from
    • 5 lbs pork shoulder, 15% to 20% fat content
    • 2 tablespoons whole mustard seed
    • 1 tablespoon salt (4 teaspoons if using kosher salt)
    • 1 tablespoon marjoram
    • 1 tablespoon black pepper (fresh ground is always best)
    • 12-15 cloves of crushed fresh garlic
    • 1 level teaspoon of either Prague Powder or Instacure #1 or the equivilant
    • 1 cup ice water

    Stuffed and ready for smoker

    Into the smoker

    After smoking and ice bath, hanging to bloom

    Finished Product

    After much reading, this time I brought to an IT of 160 instead of 165. Taste and texture were amazing! One big issue, i didnt get my AMNPS lit properly and it went out , i didnt notice for a long time, so sausages only got smoke for last  4 hours of cooking.

    I am totally hooked on sausage making now!

    thinking about Salami Cotto next
    crazymoon likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great. I really need to get an electric PID system going for mine. Keep saying I will but then don't! Would make sausage making way easier!
  3. I got my from Auber Instruments.  Mail order to Canada and still only cost around 250. best investment ever

    the best part  is, you can program 6 stages to your cook , so its perfect for the stepped cooking temps in sausage making
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep I've looked at that plug n play unit many times. I'll probably pull the trigger later this summer before fall.
  5. miersc77

    miersc77 Smoke Blower

    What a glorious new world this would be!! I'm relatively new at smoking but already feeling the need to try something new! Good job, it looks awesome!
  6. get a book called Charcuterie: The Craft Of Salting Smoking And Curing by Michael Ruhlman.  It will totally inspire you to great things!
  7. miersc77

    miersc77 Smoke Blower

    Thanks @bagbeard I'll have to check it out, I was just looking at "A guide to canning, freezing, curing & smoking meat, fish & game" by Wilbur F. Eastman jr. Long name but looked alright too.
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Very nice job on that sausage!!!  Now your hooked for life!!!  Reinhard
  9. chef willie

    chef willie Master of the Pit OTBS Member

    yes, very nice sausage makin' there....well done sir
  10. rmmurray

    rmmurray Master of the Pit

    You did a very nice job. Love it!
  11. Great job.

    You just can't beat a Auber PID for easy temp control.
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BB,  good looking products !!! [​IMG]

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