Discussion in 'Sausage' started by hookman, Jul 15, 2008.

  1. Anyone ever attempted to make Kielbasa?
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Hey Hook try the search at the top of the page. It will produce something.
  3. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hook man

    i buy a Kielbasa or polish sausage pre mixed sausage season from the sausage maker and they turn out great they sell them in kits also that come with everything you need for making the sausage there are a lot of recipes on line check out len poli's site it has a lot of recipes here is the link

    oh if you have any more questions just ask
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    wait till RichTee shows up and ask him.........sure he has made it
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    also, what salmon said..........that site ROCKS
  6. Where do i get Cure #1
  7. fireguy

    fireguy Smoking Fanatic

    get mine at sausage maker.
  8. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Hi Hookman,
    I must have missed ya in roll call sorry about that!
    I don't know much about making sausage, but there are plenty of folks here that might have to wait till tomorrow though...kinda late on the other side of the forum...[​IMG]
  9. Thanks for the help
  10. fritz

    fritz Meat Mopper

    Yup, Made a 15lb. batch last week using Rytek's recipe with high temp. cheese. Only got one pic of it going into the smoker.
  11. richtee

    richtee Smoking Guru OTBS Member

    As a beginner, there are safer cures to use. I would recommend Morton's Tenderquick, as it's premeasured to give the right amount of cure and salt in one easy step. Simply add 1 Tbsp/Lb of meat, and your spices.

    Cure#1 is used in INCREDIBLY small amounts, and overcuring can be dangerous.

    That said, no matter which way you go, FOLLOW DIRECTIONS to the letter when using cures.
  12. lcruzen

    lcruzen Master of the Pit OTBS Member

    Also, you only need to cure if your going to smoke at low temps. If your going to cook it there is no need to cure.
  13. Looks awesome. Where can i find ryteks recipes? How long was your smoking time and at what temp?
  14. camocook

    camocook Meat Mopper

    Rytek Kutas has a book "Great sausage recipes and meat curing" published by

    the sausage maker inc.
    1500 clinton st. bldg. 123
    dept. 40001-01
    Buffalo,NY 14206

    Real quick I couldn't find a phone # but this address will send you a free catalog.
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Spam reported go away qrst353
  16. bixter1

    bixter1 Fire Starter

    You're most likely going to smoke at 250 so dont use cure. No need to add those chemicals if you dont need it. I make 30 lbs at a time and it's always great.

    My simple recipe (adapted from the great book " The Sausage-Making Cookbook")
    5lbs of ground pork
    3 T of salt ( I use pickling)
    1 T sugar
    1 T Black pepper
    10 cloves of garlic
    1 T marjoram (fresh is much better than dry)
    1 C Water
    2 T of smoked paprika (optional)

    Mix it all up and refrig for 24 hours. Stuff into casings. Cool smoke for 1-2 hours to dry the sausage and then heavy smoke ( i do 180 degrees) until done. I then dunk the sausage into cold water and then let it dry before storing in the fridge or freezer. People love it so I havent mucked with the recipe at all.

    I dont have any pictures of the finish product but here is a bunch I just stuffed.

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