Made Kielbasa --need HELP or ADVICE

Discussion in 'Sausage' started by stayhot, Nov 16, 2015.

  1. stayhot

    stayhot Smoking Fanatic

    Made a 5# batch this weekend but pretty much tasteless....Below is what I used but divided all ingredients in half because I only made a 5 # batch. Mixed, stuffed, dried then smoked for 4 hours with Maple, turned heat up until IT was 152 then into an ice water bath til temp was 100 degrees. Hung and bloomed for 2 hours or so then into the fridge. Texture, color and mouth feel were all excellent but there is little if any taste other than tasting like pork. Any ideas, comments and advice would be greatly appreciated!! 

    • 5 Tb. salt
    • 1 Tb. sugar
    • 2 large cloves of fresh garlic
    • 1 Tb. coarse black pepper
    • 1 heaping tsp. marjoram
    • 2 cups ice water
    • 10 lbs. boneless pork butts
    • 2 cups soy protein concentrate  or non-fat dry milk
    • 2 tsp. Instacure No. 1

     
  2. capt7383

    capt7383 Fire Starter

    I use about five cloves of garlic, I use two tablespoon of marjoram, and I use chicken broth instead of water, but I am far from an expert. Try for 80/20 on your fat content
     
  3. goliath

    goliath Smoking Fanatic

    i have made alot of kielbasa with this recipe, its a great site and have made more things from here.

    i dont use the MSG ... and have done 50/50 game meat to pork, and also 100% pork. never been dissapointed. i usually smoke with hickory and dont keep the smoke on the whole time till i reach 152 

    http://lpoli.50webs.com/index_files/Kielbasa-dave.pdf

    GOOD LUCK

    Goliath
     
    Last edited: Nov 16, 2015
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That seems awful light on seasoning for five pounds. 1 Medium clove garlic is 1.5tsp minced about 5 grams. That's what I use in 2.2 pounds! You added just slightly more for 5 pounds. Here is an old family recipe from a Polish friend of mine and all I use. This shows the amount of each ingredient for 1000g of meat. Weigh how much meat you have, divide by 1000 to get a ratio. Multiply each ingredient by that ratio to get the amount you need. In the case below, 1800g actual divided by 1000 equals a ratio of 1.8. Multiple by 1.8 to get how much of each ingredient needed. You will need a gram scale...JJ
    Kielbasa
    MeatsGr/KgActualRatio
    pork (picnic 75%)10001800.01.8
    Kosher Salt1730.61.8
    Cure #12.254.11.8
    Cracked Black Pepper23.61.8
    Minced Garlic59.01.8
    cold water115207.01.8

    Marjoram                              .5         .9            1.8
     
    Last edited: Nov 16, 2015
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  6. stayhot

    stayhot Smoking Fanatic

    This was the first line of my original thread..........

    Made a 5# batch this weekend but pretty much tasteless....Below is what I used but divided all ingredients in half because I only made a 5 # batch.
     
  7. smokeymose

    smokeymose Master of the Pit

    Where did you get the 10# recipe? I'm curious because we did our first try at sausage a couple of weeks ago. It was for 20# of Hot Italian so we divided by 4 for a 5# batch and after a test pattie we had to add more of everything!!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Did you mix all the dry ingredients together then divide in half? Or did you measure each into separate containers? If you did the first method there's no way to tell if you got enough or too much cure into what you made.
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The post reads, to me, like Stayhot just measured enough for 5#'s of sausage. What's unfortunate with recipes like the one used is, how big is a Large Clove of Garlic? Another reason to use recipes that measure by weight...JJ

    Large Clove...This?...

    [​IMG]

    Or this?...

    [​IMG]  
     
    Last edited: Nov 17, 2015
    diamondmarco likes this.
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    And here is where things get confusing. If I was to read just his ingredient list, and not the text above, or as was the case when I first read it (I missed the part where he halved the recipe) I can only assume that he used 2 tsp of cure for the 5#. I only bring this up as people interpret things differently and that is why when posting recipes online we need to be as accurate as possible with them when specifying specific amounts.

    I fully agree that weighing ingredients is the best method for recreating refined recipes.
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Case, Please don't misunderstand, I meant no offense. I was not being critical of your comment. I see your point. If the posted recipe does not match the actual recipe used, a casual reader could make a mistake. This type of thing happens a lot and the reason we make such a big deal about learning the ins and outs of Curing before attempting an advanced technique. With all respect.[​IMG]...JJ 
     
    Last edited: Nov 17, 2015
  12. bmaddox

    bmaddox Master of the Pit

    Is that some GMO garlic? I have seen large cloves but nothing like that! 
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ha! I see what you did there! One of those cloves will be much more pungent than the other... Love elephant garlic.
     

Share This Page