Little bit of kielbasa.

[Coreymacc]

Finally got some time off and I decided to restock the kielbasa. Starting with some pork I picked up a little while ago. If things go right Im planning to do this thread in somewhat real time. This is my first time doing pics on this sight so hope it works ok. Basically I'm apologizing in advance.

Corey

 

[Coreymacc]

First one processed and ready to grind.

Corey

 

[Coreymacc]

Grind done with my largest plate. On to the next roast.
Corey

 

[Coreymacc]

Ended up being 17.75lbs of meat. I don't have a tub big enough to mix that amount in one shot so I split it up equally, I think it may be time for a meat mixer, or at least a bigger mixing tub.
Meat into the fridge for a bit while I do some math and mix spices.

Corey

 

[Inscrutable]

Good start ... following ... and drooling ...

 

[Coreymacc]

Pretty classic kielbasa recipe, I've been playing with this one for a lot of years to get the salt and other spices balanced right. It started as a Rytek recipe but without near as much salt.

Corey

 

[pushok2018]

Watching.....

 

[Coreymacc]

Get the casings soaking.

 

[Coreymacc]

First batch mixed up. This is a solid time tested recipe but I can never resist frying up a tester

 

[chef jimmyj]

Looking Good. We will be having Kielbasa on Christmas Day. What percentage of Marjoram are you adding?...JJ

 

[Coreymacc]

Looking Good. We will be having Kielbasa on Christmas Day. What percentage of Marjoram are you adding?...JJ

Not sure of the percentage as I just use weight in all my recipes but there is 6 grams of marjoram in 8.75 lbs of pork.

Corey

 

[DanMcG]

Ya need to take the casings out of the bag to soak them.

 

[Coreymacc]

Ya need to take the casings out of the bag to soak them.

Now he tells me!!!!

 

[Coreymacc]

Stuffer loaded and ready to go. Then a little bit of work and got 14 rings into the fridge for the night. I hope I don't have any issues, I had a couple of my knots slip. I've never had to do 3 knots to tie the casings. I started doing 2 knots like I normally do and had a couple slip loose. Odd. I re-did them with 3 knots and they seemed fine. I still have 3 rings that are double knotted, hope they hold over night, I think once they dry a bit the knots will stay put. Not a huge fan of these casings, its not my regular supplier. I packed them tight , they are kinda knarly looking, like the casing is not uniform. Oh well. Smoking tommorow

 

[chopsaw]

Very nice so far .

 

[indaswamp]

Yes indeed...looking good so far. AS for the knots, it helps to twist the casing before tying, this cinches the knot down on itself and makes the knot stronger.

Also- you have a very nice work space. I like it!

 

[Coreymacc]

Yes indeed...looking good so far. AS for the knots, it helps to twist the casing before tying, this cinches the knot down on itself and makes the knot stronger.

Also- you have a very nice work space. I like it!

Exactly, did that also. Never had this issue in the past. I actually lost one ring , the knot slipped and I found it laying on my catch tray. Head scratcher for sure. Maybe old casings.It didn't damage the ring, it will just cook in a tray.
I appreciate the comment on my space, I call it the meat room. Been working years to get a space to play and finally it's come together. Next is a bigger smoker.

 

[Brokenhandle]

Looks real good! I was gonna comment on your workspace also... very nice!

Ryan

 

[Coreymacc]

Looks real good! I was gonna comment on your workspace also... very nice!

Ryan

Thanks a lot. I was designing my room for a while, glad I was able to make it happen. The wife got a sewing room, so I built the meat room.

 

[Coreymacc]

Sausage had a warm up this morning on the counter while I had a "special" coffee. then into the smoker at 9 am. Been in for about 3 hrs with maple smoke on for about 2 hrs so far. I plan to smoke for about another 40 min. I don't like a huge smoke flavor. Got really lucky on this one, the temp outside is plus 2 deg c ( 35.5 deg f). In Alberta on Dec 24 that's almost summer