QView of Shooters Kielbasa Polish!

Discussion in 'Sausage' started by shooterrick, Jul 25, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I found this recipe and modified it significantly. It was a recipe for fresh Polish Kielbasa and I choose to up the spice and also cure and cold smoke it. Last night I broke down a 10 lbs Pork Butt and a 6lbs chuck roast. I needed 6 lbs of pork and 4 of beef. The left over ground meat was either frozen for later use or used in our Chipotle burgers for dinner last night.


    I ground the pork and beef, 10lbs total, at the same time to assist mixing of the meat. The cure, seasonings, and ice water were combined to form a slurry and then mixed in. 3/8 plate used for both 1st and second grind to avoid the hot dog effect of stuffing with grinder. It worked fine.





    The sausage was then placed in the fridge overnight to ripen and allow the cure and spices to mingle and chill. The next morning I did a fry test and Sandy and I felt this time I hit it on the head. After smoking we thought this would be about perfect.



    The foot switch was hooked up to my grinder which worked great and I began to lean to stuff hog casings! For simplicity I choose to stuff first link later.



    First links in my history! LOL



    Full 10 lbs linked and going to fridge to cold smoke Sunday morning. I couldn’t wait to eat some so a few went on the grill. MMMM Wonderful Stuff.




    Recipe to follow is for 5lbs

    Shooters Smoked Polish Kielbasa


    3 lbs. coarse ground pork butt
    2 lb. fine ground beef chuck
    3 tsp. sugar
    2 Tbsp. marjoram
    1 1/2 tsp Morton Tender Quick per pound of meat
    1 tsp. allspice
    2 Tbsp. black pepper
    2 Tbsp. caraway seeds
    10 cloves pressed garlic
    1 cup cold water

    Combine all ingredients, mix well and stuff into hog casing. Rest in fridge overnight to ripen. Smoke at 160-170 for 3-5 hrs.
     
  2. Had to give you points over here also!! Very Nice![​IMG]
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Nicely done Rick! They look beautiful and sound delicious! Nice jug of chipotle tabasco, love that stuff but I've never seen a jug of it!
     
  4. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Now that i live in south louisiana i can get to Avery Island easy and the Tabasco store at the plant carries it by the jug. You could probably do it internet but shipping costs could make it crazy.
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice! Looks delicious. Now I want to make sausage again. [​IMG]
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Rick nice job!!
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    They look great Rick, You are now hooked on sausage making :)
    Did they untwist when ya pan fried them?
    Points to you brother....nice job
     
  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    When I tossed em on the grill at the point I wanted to flip them 2 of them untwisted. ??
     
  9. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job Rick. Great looking links....I plan on making about 50 pounds of Boudin next weekend...
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Very nice job there rick. Everything looks great How did they taste hot off the grill ? That has to be the largest jug of tabasco I've ever seen. [​IMG]
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking Sausages. Bet they tasted great too.
     
  12. tacman

    tacman Meat Mopper

    Now that is one fine mess of links....great job and thanks for the recipe...I will put this High on my to do list. [​IMG]
     
  13. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    very nice looking sausage! and nice links
    you will be an expert sausage maker before long!
    points
     
  14. desertlites

    desertlites Master of the Pit OTBS Member

    great looking snausage Rick! ain't it fun?glad to have another up and comming sausagemaker in the house.
     
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Quote:
    Originally Posted by DanMcG [​IMG]
    They look great Rick, You are now hooked on sausage making :)
    Did they untwist when ya pan fried them?
    Points to you brother....nice job


    When I tossed em on the grill at the point I wanted to flip them 2 of them untwisted. ??

    When you twist them initially, twist one one way, the next the other way and so on, that will help keep them from untwisting.
     
  16. hemi

    hemi Smoking Fanatic

    Nicely done Rick! They look beautiful and sound delicious! Nice jug of chipotle tabasco, love that stuff but I've never seen a jug of it!
    Now that i live in south louisiana i can get to Avery Island easy and the Tabasco store at the plant carries it by the jug. You could probably do it internet but shipping costs could make it crazy.
    __________________
    I wonder if they will have a Haz-Mat charge on it ? [​IMG] Hemi..
    Them is some GOOD lookin links there..
     
  17. rivet

    rivet Master of the Pit OTBS Member

    Beautiful kielbasa Rick, you done good as always! Yes, I too loved that gallon of Tabasco. Last year I was on their website and that gallon jug was pretty darn expensive!
     
  18. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well at the store on the Island it is not cheap just no shipping. Tasted jap ice cream there also. dLOL .. Not my thing.
     
  19. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Rick, Rick, Rick........ They look a pro made them. Excellent work my friend. Points.
     
  20. mnbike

    mnbike Fire Starter

    I made my first batch of shooter's Kielbasa (and it was my first ever making kielbasa)over the weekend and it have to say it is definately a recipe worth keeping. Thanks for the recipe and tips Rick!

    Bike
     

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