Time to make more Kielbasa. Decided on combining two recipes to make one.
Class I pork: lean meat ,800g
ClassII pork: , 100g
Class III pork: , 100g
I never fuss to much about the different classes of meat. With todays prices I buy whats on sale. The end user will never know the difference. And if they do they don't get anymore free stuff. LOL
Recipe for 1000 grams:
Ingredients:
Salt) 18.0g
Cure #1) 2.5g
Sugar) 2.0g
Black pepper) 2.0g
Fresh garlic) 2.5g
Nutmeg) 0.6g
Iced water) 40ml
Hot Hungarian smoked paprika, 1.5g
Coriander, 1g
Marjoram, 2g
Natural or synthetic casings 40-50mm
Instructions:
1) cube meat keeping all three classes separate, divide the salt and cure among them and mix. Dry cure for 24-48hrs in refrigerator.
2) Grind class I meat through kidney plate (or cube by hand roughly 3/4”) needs to be just small enough to fit through large stuffing tube. Grind class II meat through 3/8 plate.
3) Grind class III meat through 1/8” plate then emulsify (or bring twice through 1/8”)
4) Combine all the meats seasoning and iced water, mix until tacky. Stuff into casings tightly and make rings.
5) Dry the rings for 2-3 hours.
6) Preheat smoker to 130*, load sausage and dry another 30-40 minutes. Then increase temp to 140* and apply heavy smoke for 90 minutes. Then increase temp to 170* and finish IT to 150*.
My cubed up meat that was cured with my bacon cure. Been in the fridge for a day all vac sealed. Going for 2-3 days depending on whats happening around the house.
Class 2 and class 3 all ground up:
Adding the spices and water:
Off to the fridge for a few days before stuffing in large hog casings:
See ya in a few days for the smoking part of the recipe.
Class I pork: lean meat ,800g
ClassII pork: , 100g
Class III pork: , 100g
I never fuss to much about the different classes of meat. With todays prices I buy whats on sale. The end user will never know the difference. And if they do they don't get anymore free stuff. LOL
Recipe for 1000 grams:
Ingredients:
Salt) 18.0g
Cure #1) 2.5g
Sugar) 2.0g
Black pepper) 2.0g
Fresh garlic) 2.5g
Nutmeg) 0.6g
Iced water) 40ml
Hot Hungarian smoked paprika, 1.5g
Coriander, 1g
Marjoram, 2g
Natural or synthetic casings 40-50mm
Instructions:
1) cube meat keeping all three classes separate, divide the salt and cure among them and mix. Dry cure for 24-48hrs in refrigerator.
2) Grind class I meat through kidney plate (or cube by hand roughly 3/4”) needs to be just small enough to fit through large stuffing tube. Grind class II meat through 3/8 plate.
3) Grind class III meat through 1/8” plate then emulsify (or bring twice through 1/8”)
4) Combine all the meats seasoning and iced water, mix until tacky. Stuff into casings tightly and make rings.
5) Dry the rings for 2-3 hours.
6) Preheat smoker to 130*, load sausage and dry another 30-40 minutes. Then increase temp to 140* and apply heavy smoke for 90 minutes. Then increase temp to 170* and finish IT to 150*.
My cubed up meat that was cured with my bacon cure. Been in the fridge for a day all vac sealed. Going for 2-3 days depending on whats happening around the house.
Class 2 and class 3 all ground up:
Adding the spices and water:
Off to the fridge for a few days before stuffing in large hog casings:
See ya in a few days for the smoking part of the recipe.
