I decided to make another batch of kielbasa using a slightly different version from ones I've done in the past. This recipe uses the same traditional spices (salt, sugar, pepper, garlic & marjoram), but the process is a bit different.
The usual list for kielbasa:
Starts with cubed lean ground beef and lean pork (40/60 ratio, beef to pork). The cure is added as well the salt and sugar. This gets sealed in an air-tight container for three days in the fridge. I also took some good pork fat (20% of total weight) and applied the same ingredients and process.
Three days later, we're ready to make sausage:
Since I'm using two different meats in this sausage, a binder (actually 2) are used here: NFDM & SPC:
Unlike the finer grinds I've used in other kielbasas, this version calls for a coarse grind. Using a 7mm plate here; after the lean, comes the fat...
Poured all the ingredients (spices & binders) into 8oz of cold water and hand-mixed into the meat until a sticky meat paste was formed. I still had some 38-42mm natural casings on hand, so I used those. For this six-pound batch, my son & I used the stuffer attachment on my grinder. Made quick work of it....
To clear the balance of the meat still in the stuffer, I fed 2 slices of bread into the grinder. This cleared the auger and plate of any leftover meat. With these last 'bits' of meat, I made some polish meatballs—"Klopsiki"...very tasty!
Into the refrigerator overnight. Tomorrow they go to the smoker...
...where they'll be joined by a boat-load of brined pork loin (now hang-drying) which I've had in brine for 7 days.
Soon to become Canadian Bacon. :D
NEXT DAY: I loaded all the kielbasa & pork loin into my masterbuilt and set the temp to approx 110-120° and let them hang dry for about an hour or so. Then I applied hickory smoke for the next 3-4 hours—pretty heavy at times.
After one hour of smoke:
I raised the temp gradually to approx 140-150° but kept light smoke going. I knew the pork loin was gong to take much longer than the kielbasa.
After 3 hours of smoke. Picking up that good 'red' hickory color:
I pulled the kielbasa after 4-5 hours and plunged them into a hot (165°) water bath.
The IT of the kielbasa going in was 132° so in about 25 minutes, the kielbasa were ready to pull.
Dry & bloom after a quick cool down in icewater:
The canadian bacon took quite a bit longer (about 4 more hours). Then I pulled them at 154° & showered them in cold water to cool, then hang dry:
I'm going to wrap the bacon & let them rest in the fridge a few days before slicing, letting the flavors 'mellow' a bit and get them well-chilled.
I've a new 'toy' coming later this week that'll come in handy for the slicing job:
The cook HAD to sample some bacon before I wrap these up:
The kielbasa turned out pretty darned good. My wife (who is Polish) said my father-in-law would be quite pleased with the results. Since he's always been my 'gold-standard' for kielbasa, I'm happy with the way they came out. :D
Thanks for lookin!
— Kevin
The usual list for kielbasa:
Starts with cubed lean ground beef and lean pork (40/60 ratio, beef to pork). The cure is added as well the salt and sugar. This gets sealed in an air-tight container for three days in the fridge. I also took some good pork fat (20% of total weight) and applied the same ingredients and process.
Three days later, we're ready to make sausage:
Since I'm using two different meats in this sausage, a binder (actually 2) are used here: NFDM & SPC:
Unlike the finer grinds I've used in other kielbasas, this version calls for a coarse grind. Using a 7mm plate here; after the lean, comes the fat...
Poured all the ingredients (spices & binders) into 8oz of cold water and hand-mixed into the meat until a sticky meat paste was formed. I still had some 38-42mm natural casings on hand, so I used those. For this six-pound batch, my son & I used the stuffer attachment on my grinder. Made quick work of it....
To clear the balance of the meat still in the stuffer, I fed 2 slices of bread into the grinder. This cleared the auger and plate of any leftover meat. With these last 'bits' of meat, I made some polish meatballs—"Klopsiki"...very tasty!
Into the refrigerator overnight. Tomorrow they go to the smoker...
...where they'll be joined by a boat-load of brined pork loin (now hang-drying) which I've had in brine for 7 days.
Soon to become Canadian Bacon. :D
NEXT DAY: I loaded all the kielbasa & pork loin into my masterbuilt and set the temp to approx 110-120° and let them hang dry for about an hour or so. Then I applied hickory smoke for the next 3-4 hours—pretty heavy at times.
After one hour of smoke:
I raised the temp gradually to approx 140-150° but kept light smoke going. I knew the pork loin was gong to take much longer than the kielbasa.
After 3 hours of smoke. Picking up that good 'red' hickory color:
I pulled the kielbasa after 4-5 hours and plunged them into a hot (165°) water bath.
The IT of the kielbasa going in was 132° so in about 25 minutes, the kielbasa were ready to pull.
Dry & bloom after a quick cool down in icewater:
The canadian bacon took quite a bit longer (about 4 more hours). Then I pulled them at 154° & showered them in cold water to cool, then hang dry:
I'm going to wrap the bacon & let them rest in the fridge a few days before slicing, letting the flavors 'mellow' a bit and get them well-chilled.
I've a new 'toy' coming later this week that'll come in handy for the slicing job:
The cook HAD to sample some bacon before I wrap these up:
The kielbasa turned out pretty darned good. My wife (who is Polish) said my father-in-law would be quite pleased with the results. Since he's always been my 'gold-standard' for kielbasa, I'm happy with the way they came out. :D
Thanks for lookin!
— Kevin
