Ya sure, it's Polka time! How 'bout some Polska Kielbasa?

Discussion in 'Sausage' started by shortend, Sep 5, 2011.

  1. shortend

    shortend Meat Mopper

    My first time for Smoked Polish Kielbassa. Used 4 lbs pork shoulder and 1 lb beef chuck, partially frozen and ground w/ 5/16" plate. Mixed 1 tsp cure #1, 62 gm A.C. Legg blend 106 Smoked Polish Kielbassa Seasoning into 10 ozs cold spring water. Hand mixed real good and stuffed into rings w/ 34-36 mm hog casings. Let cure in fridge overnight and into the MES for 1 1/2 hrs. at 130° to dry. Fired up the AMNPS w/ Hickory pellets and smoked 'em gradually raising to 180° 'til IT hit 155°. 

    2 of the rings got done in about 9 hrs. so I pulled 'em. The other 5 really hit one heck of a stall. Took over 13 hrs to get to 151° IT. Not sure why, never had that happen so long with sausage before. I even temp checked the Thermopen w/ boiling water. Spot on. The 5 that took so long look a little more dried out than the first 2. I haven't tried any of them yet so I don't know if they are ok or not. We'll see. Looks like it's Kielbassa w/ boiled taters and kraut for supper.

    Boy, my photography skills really suck!! [​IMG]

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  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great SE

    Now i gotta do the jolly jo polka dance.

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  3. shortend

    shortend Meat Mopper

    Ah wun ana tu ana tree............c'mon evirbudy polka!!  [​IMG]      [​IMG]   [​IMG]
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Look good to me! I need to put kielbasa on the to do list.

    Ya also might want to check some threads as I seem to remember someone saying that they have a hot spot and that could explain whey a couple finished before the others
     
  5. couger78

    couger78 Smoking Fanatic

    Mmmmm....good-lookin Kielbasa!

    Taters & kraut a great accompaniment too!

    I'll have to try a beef/pork blend in future attempts. All of my batches have been 100% pork.

    —Kevin
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great color!
     
  7. Good lookin sausage. It's getting close to the time to pull out the grinder and stuffer.
     

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