I want to try to make some fresh polish kielbasa , anyone have any good recipes thanks
I don't have a scratch recipe, but I did use a LEM kit with very good results. I'm sure others with greater knowledge then me will be along with suggestions.
Mike posted his recipe a while back and I snagged it. I gave it my tweak and I don't have any complaints as I can't keep them in the freezer. Can't lose on either of the recipes. ;D
Smoked Polish Sausage
Kielbasa (Jim's revision of Mike's)
5 pounds pork butt (grind through fine plate)
5 pounds 80/20 beef
8 tsp Kosher salt (I only use 4 tsp of salt per 5 lb if I use 1 tsp of cure)
1 TBS sugar
2 tsp Marjoram
2 tsp Cayenne pepper
1 ½ TBS Course Black Pepper
1 ½ tsp Granulated Garlic
2 oz Non Fat Dry Milk
2 tsp Cure #1
1 ½ cup cold water
I dissolve the cure in the water then dissolve the salt. Stir until all are dissolved. Then I add the sugar and dissolve it. Then the Marjoram, cayenne, black pepper and garlic go in. Once those ingredients are blended in the water I add the non fat dry milk and stir out the lumps. I use a 32 mm cellulose casing. I smoke for 3 hrs of Hickory and finish in a hot bath of 160 water to IT of 152 and bloom for 2hrs and head to the fridge for 24 hrs.
Here is Mike's recipe that he posted.
Mike's Kielbasa
Based on a 20 lb batch
Meat
10 lbs of ground Pork (80/20)
10 lbs of lean ground Beef (80/20)
Ingredients
3 cups ice water
8 Tbs of Kosher Salt
2 Tbs of White Sugar
3 Tbs (heaping) Course Black Pepper (butchers grind)
3 tsp Powdered Garlic
4 tsp (heaping) Marjoram (rubbed)
4 tsp Cayenne
4 tsp Cure #1
Notes
- If mixed in blender, leave out Pepper and Marjoram (& Mustard Seed if used) to keep from
grinding the spices and add in after blending.
- Stuff into casings.
- Allow casing to hang to dry.
- Smoke with Hickory for 3 to 4 hours.
- Drop into 160 degree water bath until 155 degree IT.
- Hang to Bloom for 2 hours.
- Cut and vacuum seal.
Option
¾ to 1 Cup Mustard Seed
The below link will take you to the full version on Mike's recipe:
Mike's Kielbasa (http://www.susanminor.org/forums/showthread.php?784-Mike-s-Kielbasa&p=1186#post1186)
Quote from: Habanero Smoker on October 04, 2011, 12:52:24 PM
The below link will take you to the full version on Mike's recipe:
Mike's Kielbasa (http://www.susanminor.org/forums/showthread.php?784-Mike-s-Kielbasa&p=1186#post1186)
Thanks Habs for posting that link. I didn't even think to go there to post that link. I just pulled Mike's recipe from my vault ;D
You know it has to be good to get posted on the recipe site.