kielbasa and beer sausage

Discussion in 'Sausage' started by checkdude, Oct 26, 2017.

  1. Time to make more sausage. 10 lbs of beer sausage (followed recipe from wedliny domove )and 5 lbs of kielbasa. (Recipe from Shannon). Followed closely just up the garlic.
    1. 20171023_104917.jpg All pork. 20171023_105828.jpg beer is pork,beef and pork fat. Got it all mixed up and ready to stuff. 20171023_121156.jpg kielbasa done. 20171023_122057.jpg The beer sausage ready for rest in the fridge till morning. Then into my MES with AMNP and apple pellets for 5-6 hrs. then for swim in 165-170 water to finish. Out to bloom and into paper bag and rest in fridge till tomorrow. 20171024_153505.jpg 20171025_081450.jpg And the result is kielbasa is spot on. would not change a thing (well mabey more garlic) and the beer sausage is pretty darn good too just needs to dry a bit. Thanks for looking and the recipies.
     
  2. shaworth1

    shaworth1 Newbie

    Looks great, were can we find the recipes?
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it that looks good,,, great job POINT
     
  4. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Looks pretty good.
     
  5. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Nice job! About time to throw down of kielbasa myself.
     
  6. don't know yet how to make links so this is what i did:
    Kielbasa : per each kilogram of meat =
    salt-17g
    cure-2.25g
    black pepper-2g
    garlic-3g
    water-115g
    beer sausage : per each kilogram of meat=
    salt-20g
    cure-2.25
    black pepper-2g
    paprica-1g
    sugar-1g
    mustard seed-.5g
    garlic-1g (or to taste)
    i used 1500g of pork,600g of beef and 900g of pork fat
    mixed and stuffed one day. Next am put in preheated smoker at 100-110 for 1 1/2 hrs. to dry. then start apple
    pellets going for 2 hrs raising temp every 1/2 hr by 10 degrese or so. then up to 145-165 the rest of the way.It is
    a MES so good temp swings. Aftet about 6 hrs.take out and into 165-170 hot water bath. took 20-25 min. to finish at 62degrese. then cold bath and bloom for hr before put to sleep in the fridge. And that's all she wrote. My finger is sore
    so time for a glass of wine.
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CD, Nice job on your sausage ,it looks fantastic !
     
  8. smokinal

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

    Your sausage looks great!
    Nicely done!
    Al
     
  9. shannon127

    shannon127 Smoking Fanatic OTBS Member

    I think my recipe calls for 5 grams of minced garlic/kg. I really do prefer to use the minced garlic or if I have to then use granulated. Some of the garlic powders don't have a whole lot of garlic flavor
     
  10. Thanks for the reminder. I did use granulated garlic but should have used good deal more. Next time will make sure to use fresh as I also think it will give a stronger fresher garlic flavor. And that is a good thing.
     

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