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

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shortend

Meat Mopper
Original poster
Apr 7, 2008
215
13
Waterloo, IA
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!!
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Looks great SE

Now i gotta do the jolly jo polka dance.

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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
 
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
 
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