Made up ten lbs. of Mike's Kielbasa recipe from old recipe site.
Used 3lbs. of Elk 2lbs. of 90/10 Ground Beef & 5 lbs. of 90/10 Ground pork.
Changed up a few spices. Use 28-32MM hog casings, and this was the first time using natural casings. It was a big learning curve for sure. Had a couple of blow outs :o but like I said it was a learning experience.
More pics after the smoke out tomorrow.
There is actually 4 racks but only room in the pic for three.
(https://lh4.googleusercontent.com/_jxWy0Fm3458/TdxWX4jwT9I/AAAAAAAAArI/L4LjWyce1S4/s640/HPIM3749.JPG)
They certainly look good Devo! ;)
I'll be interested to hear how it turns out with the blend of meats you used. I'll bet it will be great. You might be a little on the lean side. Keep us posted.
Mike
QuoteYou might be a little on the lean side
Ya that was what I was thinking to but that's all my butcher had today for pork and ground beef. I would rather be lean than have to much fat.
Quote from: devo on May 24, 2011, 06:38:55 PM
QuoteYou might be a little on the lean side
Ya that was what I was thinking to but that's all my butcher had today for pork and ground beef. I would rather be lean than have to much fat.
It's not like it will be bad Devo. I've made lots of sausage, some was just a little better than others. I'm sure it will be fine, plus you'll know for next time.
Mike
Last time I used natural casings I took the stuffing tube and ran water through it while pulling the casing on at the same time in the sink in a big bowl. It worked pretty slick ;D
Thanks for the tip. I had sprayed the stuffer tube with Pam but I think I had pushed the casings back to far on the tube. After I moved the casings closer to the end of the tube things seemed to work better.
They look pretty good
Good looking sausages......lean or not!! ;)
Thats gonna be gooood.
Well they have been in the smoker for 5 BEERS now, should be ready for the hot water bath in about another 3 or 4 BEERS ;D
Quote from: devo on May 25, 2011, 09:44:57 AM
Well they have been in the smoker for 5 BEERS now, should be ready for the hot water bath in about another 3 or 4 BEERS ;D
And here I was thinking about getting a timer to keep an eye on things!
You learn so much on these forums!.... ;D
Results of a long smoke....
(http://i.telegraph.co.uk/multimedia/archive/00998/beer-cans-460_998322c.jpg)
Well I was going with the hot water bath but by the time I got back home the IT was almost where it should be so I went with the smoke and done in the smoker..... not my fault as a friend took me to the bar down the road. ;D
I was very happy with the results.
(https://lh6.googleusercontent.com/-w4Ufyl-ULJU/Td14X4pdIgI/AAAAAAAAArs/JkGqiP9NUXM/s640/HPIM3748.JPG)
(https://lh6.googleusercontent.com/-zZ_duxi7g0Y/Td14tfjHRLI/AAAAAAAAAr4/UUfv6kK5tfQ/s512/HPIM3751.JPG)
(https://lh4.googleusercontent.com/-TspYiTciZ0w/Td143TRhfsI/AAAAAAAAAsA/n_DfYSOPgxE/s640/HPIM3753.JPG)
(https://lh4.googleusercontent.com/-jVe_WESBif8/Td15FI_WvlI/AAAAAAAAAsI/6y0gnMAAuZk/s640/HPIM3754.JPG)
(https://lh5.googleusercontent.com/-ywSvv-blMkM/Td15Gi_hWmI/AAAAAAAAAsM/Ui8S1Mp1An0/s640/HPIM3756.JPG)
Dang !! devo that is some really good lookin kielbasa, you going vac pack it and freeze some of it ?
I got to tell you that is the best dam kielbasa I ever tasted. It might be because I made it from scratch but because of all the help on this forum I think I got a winner. Maybe next time I will drop a few beers so I know what I did right ;D but hey it turned out great. Thanks to all that helped. And yes I will seal some up for later.
That there bunch of Kielbasa looks GREAT!
That's friggen awesome..
Thanks guys.....couldn't have done it with out all the good post from this forum
Don
Very good looking batch. Were are going to need to see the cut shot. I would like to see how lean it turned out. From the outside it looks great.. ;D ;D
Kirby
Devo
It looks fantastic! 8)
It is a really good recipe. I make 100's of lbs a year of it and all my friends and relatives can't get enough of it. It's my "go to" recipe for sure. Congrats and I love you timing method. ;)
Mike
Nice job friend, those look perfect!!!
Quote from: pikeman_95 on May 25, 2011, 04:13:11 PM
Don
Very good looking batch. Were are going to need to see the cut shot. I would like to see how lean it turned out. From the outside it looks great.. ;D ;D
Kirby
Here you go Kirby
(https://lh3.googleusercontent.com/-TtGPE9k7o6Y/Td4jRDyAzLI/AAAAAAAAAss/IuwRVlEkfVg/s640/HPIM3763.JPG)
WANT!!
Quote from: devo on May 26, 2011, 02:56:00 AM
Quote from: pikeman_95 on May 25, 2011, 04:13:11 PM
Don
Very good looking batch. Were are going to need to see the cut shot. I would like to see how lean it turned out. From the outside it looks great.. ;D ;D
Kirby
Here you go Kirby
(https://lh3.googleusercontent.com/-TtGPE9k7o6Y/Td4jRDyAzLI/AAAAAAAAAss/IuwRVlEkfVg/s640/HPIM3763.JPG)
OHHH very good Don. Nice and lean and good looking. I bet you do this again. If you had water bathed these the casings would have been a little more plump but there is nothing wrong with what I see. Is the taste every thing you want? I have Mikes recipe saved and intend to use it.
Kirby
Kirby
I will for sure be making this again. Probably sooner than later as my daughter just took some off my hands >:( KIDS they may be moved out but you never seem to end giving them hand outs.
I really liked the taste of them. Fried some up for breakfast this morning with my eggs. Just fantastic.
I changed up the Course Black Pepper & Powdered Garlic for High Mountains Pepper and Garlic seasoning I had left over. I think it added a nice flavor.
Awesome results, Don!
You've motivated me to take a shot at smoked kielbasa this weekend!
Quote from: Kevin A on May 26, 2011, 08:22:15 AM
Awesome results, Don!
You've motivated me to take a shot at smoked kielbasa this weekend!
Kevin
Is it legal to make sausage that many weekends in a row in California. I am envious of you. I have been laying low trying to baby my back and still working some in the shop. I hope your mixer makes it there soon enough.
Kirby
Quote from: pikeman_95 on May 26, 2011, 09:20:05 PM
Kevin
Is it legal to make sausage that many weekends in a row in California. I am envious of you. I have been laying low trying to baby my back and still working some in the shop. I hope your mixer makes it there soon enough.
Kirby
Kirby
The mixer arrived last night & I plan on using it just as soon as finish grinding the boat-load of pork I am currently wrestling with.
11+ pounds of kielbasa is the plan so I'll post pics in a new thread once the job is done.
Oh, and my parole officer claims I have an exemption to the California Consecutive Tube-Meat Production Limitation Law due to my classification as a novice... ;D
Quote from: Kevin A on May 28, 2011, 10:31:25 AM
Quote from: pikeman_95 on May 26, 2011, 09:20:05 PM
Kevin
Is it legal to make sausage that many weekends in a row in California. I am envious of you. I have been laying low trying to baby my back and still working some in the shop. I hope your mixer makes it there soon enough.
Kirby
Kirby
The mixer arrived last night & I plan on using it just as soon as finish grinding the boat-load of pork I am currently wrestling with.
11+ pounds of kielbasa is the plan so I'll post pics in a new thread once the job is done.
Oh, and my parole officer claims I have an exemption to the California Consecutive Tube-Meat Production Limitation Law due to my classification as a novice... ;D
You are soon to loose you classification as a novice at the way you are going. But what a way to go.. Looking forward to the pictures. I will need a full report of the mixer. I have not used it myself.
kirby