BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Mr Walleye on January 03, 2009, 09:26:05 pm

Title: Kielbasa...
Post by: Mr Walleye on January 03, 2009, 09:26:05 pm
I just finished a 60 lb batch of Kielbasa in my home built unit with a Bradley smoke generator. I had lots of room and feel confident I can do a batch as large as 100 lbs. The recipe is more or less from Rytek Kutas's book "Great Sausage Recipes and Meat Curing" with a couple of tweaks. I mix it in 20 lb amounts simply because it's easier to mix that way.

10 lbs pork
10 lbs beef

4 cups water
10 Tb salt
2 Tb sugar
4 tsp cure #1
2 Tb coarse black pepper (heaping)
3 tsp garlic powder
2 tsp marjoram (heaping)
4 tsp cayenne
3 cups wheat crumb

Stuffed in hog casings and into the fridge over night. In the morning into the smoker at 130 degrees for 1 hour, then turned up to 170 degrees and applied 3 hours of hickory. Once the IT hit 135 degrees I put a hot plate in the smoker wit a 3 qt pot of water on it to produce steam. This worked fairly well. It shortened my overall time by about 1.5 to 2 hours. I want to experiment with this a little more. The sausage turned out fantastic. Here's a few pictures...


Click to enlarge

(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0562_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0562_800x598.jpg)


(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0564_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0564_800x598.jpg)


(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0565_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0565_800x598.jpg)


Mike
Title: Re: Kielbasa...
Post by: Gizmo on January 03, 2009, 09:28:52 pm
Hey Mike,
It just so happens that I have some new open storage space here and would be happy to temporarily store that fine looking Kielbasa. 
After I finish eating it, I'll let you know how it all tasted.   ;D  8)

I'll start the saurkraut.  ;)
Title: Re: Kielbasa...
Post by: Habanero Smoker on January 04, 2009, 02:01:31 am
Hi Mike;

The Kielbasa looks fantastic. How in the world did you cool the sausage after taking them out of the smoker?
Title: Re: Kielbasa...
Post by: pensrock on January 04, 2009, 05:29:11 am
Looks great Mike.  :)

Whats the wheat crumb for?
I use the same recipe but do not remember that ingredient. (I know you added the cayenne also).
Title: Re: Kielbasa...
Post by: Mr Walleye on January 04, 2009, 07:44:24 am
Hi Mike;

The Kielbasa looks fantastic. How in the world did you cool the sausage after taking them out of the smoker?

Habs

I have a full size laundry tub and a set of cabinets (kinda like a kitchen) in a finished storage room in the basement. It works well for this. The links are about 22 to 24 inches long.

The other option I thought of was to through them in a snow bank. We've had about 6 to 10 inches of fresh snow and -30 temps... wouldn't take long.  :D

The steam part was interesting and the IT of the sausage definitely comes up quicker. I still want to play with it a bit to get it as efficient as possible.

Mike
Title: Re: Kielbasa...
Post by: Mr Walleye on January 04, 2009, 07:52:59 am
Looks great Mike.  :)

Whats the wheat crumb for?
I use the same recipe but do not remember that ingredient. (I know you added the cayenne also).

Hi Pens

It is a great recipe with the added cayenne isn't it!  ;) Makes for tasty snacks!

The Wheat Crumb is a binder that I get here at a local sausage supply store. I used to use powdered milk but this works just as well for a binder and is much more cost effective. I'm not sure if Wheat Crumb is more of a local product here in Southern Saskatchewan or not. Southern Saskatchewan is a major wheat producer so that may have a bearing on it.

Mike
Title: Re: Kielbasa...
Post by: Smoking Duck on January 04, 2009, 08:22:48 am
Wow, Mike!  That kielbasa looks awesome.  You know, you oughta think about moving out here. There is a huge Polish contingent close to South Bend (about 15 minutes to my west).  You could make a killing here selling that kielbasa.  On the plus side, we get some cold weather here but nothing quite like you get.  Wouldn't it be nice to actually feel your fingers and toes during a winter  ;D
Title: Re: Kielbasa...
Post by: pensrock on January 04, 2009, 09:08:52 am
Quote
The Wheat Crumb is a binder that I get here at a local sausage supply store. I used to use powdered milk but this works just as well for a binder and is much more cost effective.

OK, I did not notice that you excluded the powdered milk. That makes perfect sense.
Title: Re: Kielbasa...
Post by: Habanero Smoker on January 04, 2009, 02:41:00 pm
.....The other option I thought of was to through them in a snow bank. We've had about 6 to 10 inches of fresh snow and -30 temps... wouldn't take long.  :D



That would work, just watch out for the yellow snow. :)
Title: Re: Kielbasa...
Post by: Smoking Duck on January 04, 2009, 02:52:56 pm
.....The other option I thought of was to through them in a snow bank. We've had about 6 to 10 inches of fresh snow and -30 temps... wouldn't take long.  :D



That would work, just watch out for the yellow snow. :)

 ;D ;D ;D  Hee Hee
Title: Re: Kielbasa...
Post by: Piker on January 04, 2009, 02:55:32 pm
the last batch I did just layed them in the snow on my deck,they cooled off real quick [I left the thermometer in] and in 25 mins. they were resting in the fridge. Weather was 25 below celsius. worked great.
Title: Re: Kielbasa...
Post by: Up In Smoke on January 05, 2009, 03:58:25 pm
man that looks great!!!
i am a ways from doing sausage, but i have ordered the sausage making/stuffing dvd from the sausage maker.
i don't have anybody near to instruct so i will dive in and learn....
unless mike wants to hold a class, i could fly out learn a little then i would be better off,
and don't worry work does not bother me at all.......i can sit and watch if for hours :D :D ;D
Title: Re: Kielbasa...
Post by: Mr Walleye on January 05, 2009, 04:06:03 pm
Smokinrookie

That's the only way! Just dive right in!  ;)

Seriously, if you do some reading both here and online you won't have any problems. Rytek Kutas's book "Great Sausage Recipes and Meat Curing" really is a must. Not only does it have a lot of great recipes in it, it also goes into great detail on all aspects of making sausage. Definitely a good investment.

Mike
Title: Re: Kielbasa...
Post by: Up In Smoke on January 05, 2009, 04:29:25 pm
thanks mike,
i did invest in the book, but i thought that it wouldn't hurt for a chance to get my eyes on the process.
that is why i ordered the video.....certainly can't hurt.

                                                                jerry
Title: Re: Kielbasa...
Post by: Mr Walleye on January 05, 2009, 05:40:55 pm
You're right Jerry. Certainly if you have never watched sausage being made it  won't hurt for sure. Keep us posted how your making out with it.

Mike
Title: Re: Kielbasa...
Post by: drano on January 05, 2009, 05:49:34 pm
Mike,
That looks great!
Now that my summer sausage and beef sticks are done, I need to get either kielbasa or smoked sausage on the schedule.  This stuff is just too good . . .
get smokin
drano
Title: Re: Kielbasa...
Post by: West Coast Sausage Maker on January 05, 2009, 11:03:23 pm
Wow! mr walleye.

I know how much work went into those sausages, well done.
 From the pics, looks like perfect color on those bad boys. A nice mahogany color.


Are those hog rounds or beef cassings?


Nice smoker BTW.

Mike

Title: Re: Kielbasa...
Post by: Tenpoint5 on January 06, 2009, 05:46:33 am
I don't know how I missed this one. The kielbasa turned out great Mike. I'm thinking I need to build a bigger unit myself just for sausage.
Title: Re: Kielbasa...
Post by: Mr Walleye on January 06, 2009, 08:30:29 am
Wow! mr walleye.

I know how much work went into those sausages, well done.
 From the pics, looks like perfect color on those bad boys. A nice mahogany color.


Are those hog rounds or beef cassings?


Nice smoker BTW.

Mike



Thanks TBS

I was using up some 40/42 hog casings and there is a few 36/38 hog casings mixed in there as well.

Mike
Title: Re: Kielbasa...
Post by: smokeitall on January 14, 2009, 12:51:48 pm
Well Mike I think you are now the Kielbasa King.  That looks great and it makes me want to leave work right now and go start working on my big smoker project.....can't wait

Have you ever tried a pickled kielbasa?
Title: Re: Kielbasa...
Post by: Mr Walleye on January 14, 2009, 01:32:08 pm
Well Mike I think you are now the Kielbasa King.  That looks great and it makes me want to leave work right now and go start working on my big smoker project.....can't wait

Have you ever tried a pickled kielbasa?

No I haven't but it certainly is on my to do list... my to do list is getting big!  :D

I'd be interested any recipes anybody has as well.

Mike
Title: Re: Kielbasa...
Post by: sherlock on January 14, 2009, 01:59:44 pm
Looks awesome.

But I am curious. Do you make sausage commercially (60 pounds at once)?
Title: Re: Kielbasa...
Post by: Mr Walleye on January 14, 2009, 02:28:06 pm
Looks awesome.

But I am curious. Do you make sausage commercially (60 pounds at once)?

Nope... Just for this little piggy and all my piggy friends and family!

 :D  :D  :D  ;D

Mike
Title: Re: Kielbasa...
Post by: Tenpoint5 on January 14, 2009, 03:59:23 pm
Well Mike I think you are now the Kielbasa King.  That looks great and it makes me want to leave work right now and go start working on my big smoker project.....can't wait

Have you ever tried a pickled kielbasa?

No I haven't but it certainly is on my to do list... my to do list is getting big!  :D

I'd be interested any recipes anybody has as well.

Mike

Mike,

If I remember right LPoli has a couple on his site.
Title: Re: Kielbasa...
Post by: Mr Walleye on January 14, 2009, 05:32:10 pm
Thanks 10.5, I'll have a look.

Mike
Title: Re: Kielbasa...
Post by: Tenpoint5 on January 14, 2009, 05:35:48 pm
Mike I found this one in my files as well.

Pickled Sausage

1/2-cup water
1-cup vinegar
1/4-cup onion, diced
2-garlic cloves, minced
1-tbsp Kosher salt
1/2-tbsp sugar
1-tbsp pickling spice
4-cooked sausage links (cold), each cut into 3 pieces

   
In a clean 1 quart jar, add the sausage
Pour in the 1 cup of cider vinegar
Add the onion, garlic, salt, sugar and pickling spice to 1/2-cup water
Bring to a boil and then let cool
Add to jar, topping up with extra cider vinegar if needed
Seal and shake to spread around the seasonings
Eat after 4-5 days, will only keep for 7-10 days in fridge from start of process

Makes 1 quart jar
Title: Re: Kielbasa...
Post by: smokeitall on January 14, 2009, 05:41:11 pm
That recipe is almost the same as the one I have.  I haven't tried it yet but it is on the to do list.  Only problem is when I look at my to do list its so long that when I open it, it un-rolls all the way across the room...

Hey Mike if you try it let us know how it turns out!
Title: Re: Kielbasa...
Post by: Mr Walleye on January 14, 2009, 07:15:47 pm
Thanks again 10.5. I also found this one that looks interesting over on Poli's site.
http://lpoli.50webs.com/index_files/Pickled%20Sausage.pdf

Smokeitall, when I do them I will definitely let you guys know how they turn out. I here ya on the to do list... it just keeps gettin' bigger!  :D

Mike
Title: Re: Kielbasa...
Post by: Smokin Soon on January 14, 2009, 07:22:56 pm
Wow I forgot all about pickled kielbasa! It's been 30 years since I have had any. It was very popular in the bars in Northern Michigan back then. I have to look into this.
Title: Re: Kielbasa...
Post by: smokeitall on January 14, 2009, 09:09:54 pm
Hey Smoking Soon I go up to upper WI to hunt with family and they still have it at the bars there, I love it.
Title: Re: Kielbasa...
Post by: Doctor Woody on January 22, 2009, 04:47:02 pm
That stuff sure does look fantastic.

I've been looking at some recipes, and one thing I don't quite understand yet is why some recipes call for a certain period of time where heat is applied but no smoke.  Then smoke is applied later.  I wonder what the reason behind that is...
Title: Re: Kielbasa...
Post by: FLBentRider on January 22, 2009, 04:55:15 pm
Usually that is a drying phase.
Title: Re: Kielbasa...
Post by: Mr Walleye on January 22, 2009, 06:36:33 pm
Doc

FLB is right. I usually hang my sausage in the smoker for 1 to 2 hours at about 130 degrees without smoke. As I understand it, it dries the casings so that the smoke can penetrate better as opposed to condensing with the moisture on the surface of the casing.

Mike
Title: Re: Kielbasa...
Post by: Doctor Woody on January 23, 2009, 03:55:41 am
I was also reading about this in the sausage book.  In the past, I didn't have to worry about this step because I was making sausage without a casing.  But now that I plan to use natural casings, I'll definitely go by the book.
Title: Re: Kielbasa...
Post by: Mr Walleye on March 15, 2009, 03:32:23 pm
Mike I found this one in my files as well.

Pickled Sausage

1/2-cup water
1-cup vinegar
1/4-cup onion, diced
2-garlic cloves, minced
1-tbsp Kosher salt
1/2-tbsp sugar
1-tbsp pickling spice
4-cooked sausage links (cold), each cut into 3 pieces

   
In a clean 1 quart jar, add the sausage
Pour in the 1 cup of cider vinegar
Add the onion, garlic, salt, sugar and pickling spice to 1/2-cup water
Bring to a boil and then let cool
Add to jar, topping up with extra cider vinegar if needed
Seal and shake to spread around the seasonings
Eat after 4-5 days, will only keep for 7-10 days in fridge from start of process

Makes 1 quart jar



10.5

I finally got around to giving this a shot. The only thing I did different was I sliced the onion in bigger pieces, used a fare bit more garlic sliced in half lengthwise and I added sliced fresh jalapeños. I did 3 quarts with Kielbasa and 3 quarts with Chorizo.

Now well just wait a week and see how they turn out.

Mike
Title: Re: Kielbasa...
Post by: Tenpoint5 on March 16, 2009, 07:13:49 pm
I'm kinda  a garlic nut myself I always put more in. I like the idea of adding the Japs. But that would be just for me Momma and the Yardapes just aint ready for the fun yet.
Title: Re: Kielbasa...
Post by: Mr Walleye on March 24, 2009, 09:06:38 pm
10.5

They turned out really well. Especially the Kielbasa, with the jalapeños in there it added just a nice little bit of heat. Not really over welming... if you eat the jalapeño (really good) they still have pretty good heat. The garlic chunks a pretty tasty as well!  ;)

Mike
Title: Re: Kielbasa...
Post by: Roadking on March 25, 2009, 08:59:57 am
The Kielbasa looks great. Wife and I are due ourselves to make a batch. Last batch we made we fell asleep on and the temp. got up too high. We donated them to the local Little League as bats.  ::)
Title: Re: Kielbasa...
Post by: caustic casey on March 25, 2009, 11:21:02 am
The Rytek Kutas book is a bible...
Yes it is extremely important that you completely dry the sausage before you apply the smudge.
Also temp. is extremely important because if it gets too warm the links will "sweat" and the smoke will never permeate.
If you've never had homemade Kielbasa or knockwurst or bockwurst or italian sausage or...... I gotta stop there!!  You really are missing out!!!
Title: Re: Kielbasa...
Post by: wbrewski on January 17, 2019, 05:32:40 pm
Hi, I WAS WONDERING WHAT SIZE HOLES ARE IN YOUR MEAT GRINDER DISKS
Title: Re: Kielbasa...
Post by: Orion on January 17, 2019, 06:56:06 pm
My grinder has 3 sets: 6, 8 and 10 mm. I primarily use the 10 mm. Sometimes I will grind two types of meat such as venison and pork and do each one separately and then mix them together and grind once more. This gives a good fat distribution and mix. I prefer the 10 mm because it makes the blend a little less like pate.

I keep all my plates and blades in individual sets and always match the same side of each plate to the blade.
Title: Re: Kielbasa...
Post by: Edward176 on January 18, 2019, 12:06:06 pm
Hey Orion, I was wondering if you've ever sharpened your blades and plates? If not how long do they last before replacement? I suppose as log as they grind the meat without clumping and smearing they're still good. Just wondering.
Title: Re: Kielbasa...
Post by: Orion on January 18, 2019, 12:35:04 pm
I’ve never had to sharpen my blades. They are good quality hardened stainless steel and not prone to damage.

As I said previously I keep each blade matched to its specific plate and always run the blade edges on the same side of its matching plate. A slight wear pattern develops on the plate from the blades rotating against it. On the first few uses any high spots or imperfections will be worn off and going forward the blade encounters no irregularities.

I once borrowed a grinder and the plate was a mess. Nicked and scored on both sides. The blade had also seen better days. I put a peice of app. 600 grit emery cloth on a pane of glass with a bit of vegetable oil and lapped the plate on one side in a figure eight pattern until it was fresh again. Same thing with the blade... carefully lapped it until the edges were improved . You don’t want to be super aggressive , just nice and easy .

Biggest issue is bone or bullet fragment in your meat. Always try to ensure there are no contaminants prior to grinding.

I always ensure the meat is close to frozen stiff just prior to cutting and grinding. It makes it much easier to handle and cut into equal size cubes...1”. I also freeze the entire grinding head and all components prior to grinding. This way everything runs cold while grinding.

It is perfectly safe to freeze fresh meat for a long time and then thaw just enough to cut and grind and refreeze immediately after grinding . Packaging well is the key to food safe and longevity.

The blade and plates are not cheap and if properly cared for should last the usual hobbyist a lifetime without much need for adjustment. Lastly , don’t overtighten the large retaining ring that secured the blade and plate. Just finger tip tight. If the assembly has a plastic washer between the impeller and grinder body put a little vegetable oil on it at each use. Clean everything thoroughly after each use and it just needs a quick rinse for the next use.
Title: Re: Kielbasa...
Post by: wbrewski on January 19, 2019, 10:41:21 am
Thanks for all the information, now I can get to smoking.
again thanks
Title: Re: Kielbasa...
Post by: Edward176 on January 20, 2019, 10:28:17 am
Thanks Orion for the info. My grinder plates and blades are only 3 years old and I keep them clean and oiled to avoid any corrosion. But I'm glad you brought up the point of overly tightening the retaining ring on the plate to grinder. I am guilty of making sure everything is nice and snug (Mechanical background) to avoid any mishaps, but I'll loosen it a bit more next time, Thank You. 
Title: Re: Kielbasa...
Post by: Orion on January 20, 2019, 02:01:18 pm
No problem. Overtightening the ring just forces the blade edges harder against the plate creating drag and friction. Have to just find the middle ground there.
Title: Re: Kielbasa...
Post by: cathouse willy on January 20, 2019, 02:58:35 pm
That would be "finger tight but not as tight as your fingers can get it" ;)
Title: Re: Kielbasa...
Post by: Edward176 on January 20, 2019, 03:21:28 pm
Thanks guys for the advise. Might as well as leave the pipe wrench in the garage next time :)
Title: Re: Kielbasa...
Post by: kmarr on January 27, 2019, 10:14:50 am
Is Wheat Crumb the same as Panko
Thanks Kelly