So here I am standing at the meat counter getting my case of Pork Bellies. I looks down and I notice that Pork Steaks are $.99 a pound!! So I asks "Are the butts the same price?" Nope, but I can give you one at that price since there is a 10 pound limit on the pork steaks. "OK, grab a big one!"
(http://i222.photobucket.com/albums/dd237/tenpoint5/022313160124_zpsdf8788e3.jpg)
Unwrapped it when I got home. Was a cryopac of 2 of these.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022313163800_zps5d3fa89d.jpg)
So I set about deboning them both and ended up with 15 pounds of meat. Been jonesing for some Kielbasa so I cubed everything up into approx. 1 inch cubes.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022313163807_zps8535f6f9.jpg)
Mixed up some Sugar, some Salt, and some Cure #1. Mixed that all in with the meat cubes and pressed it down good and tight. Covered with plastic wrap and off to the beer fridge for 3 days. Will mix the rest of the spices and grind and stuff Tuesday night or Wednesday morning.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022313173720_zps155be084.jpg)
I like this recipe.
Its an old secret one ;D
Scooooore!! Nice find 10 points. Sausage looking good!
looking good
I'm watching.
Is there a certain recipe you are following for this?
Being wet for 3 days how long will the #1 stay bennifical?
I'm tuned in!! Don't touch that dial. 8)
Quote from: SmokinSignals on February 25, 2013, 10:31:19 PM
Is there a certain recipe you are following for this?
Yup
Its only known by a few secret receipt keepers :o
When planning your sausage making and curing. ALWAYS look at the DATE on the calendar not just the day of the week. Wednesday of this week was a perfect day to grind mix and stuff Kielbasa. Little did I know we would have a snow storm which cancelled school. Two of the kids have dentist appts in Dubuque (26 miles away). Not to mention the most important part today is my oldest Sons birthday. Momma wants the whole Family to go to town for the appts then go out for pizza with Grandma for Logan's Birthday. Guess it will get to cure for another day!!
This morning I got everything together to finish this off.
Brought the meat in and dumped it into a meat lug
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813093713_zpscc504c43.jpg)
Got all of the remaining seasonings together
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813093409_zps1558eaae.jpg)
Mixed all the seasonings to the meat then ground and mixed until tacky
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813101744_zps9d9af721.jpg)
Stuffed a few rounds of Kielbasa after I figured out the Natural casing was full of holes and kept having blowouts. (Yes I pierced the top of the top casing with a hog ring and split it open)
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813114241_zps95b18901.jpg)
Racked up the Natural Casing stuff to go into the 4 rack digital. The little ones on the bottom was just finishing out what was left in the stuffer
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813114315_zpsf3699ce6.jpg)
Loaded up the DBS4
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813114639_zpsa5a208db.jpg)
Then the DBS6
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813114658_zps9093a3d2.jpg)
Everyone is hanging out going through the ramping and smoking phases. Be back later
That is a PILE of Kielbasa.
What wood you using?
Sure looking good Chris.
Lookin gooood!!
Sonny, I can't believe you asked him what wood he's using. The only wood in his vocabulary is HICKORY
Quote from: BAM1 on February 28, 2013, 05:01:06 PM
Sonny, I can't believe you asked him what wood he's using. The only wood in his vocabulary is HICKORY
I've seen other wood at his house. I think.
Quote from: classicrockgriller on February 28, 2013, 12:35:38 PM
That is a PILE of Kielbasa.
What wood you using?
Sure looking good Chris.
Hickory of course!
OK time to wrap this one up. After everyone had time to hang and bloom. I packaged everything up in vac bags and placed them all in the freezer.
The Bloom
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813185432_zps6ec1a059.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813185456_zps100afc32.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813185503_zps66ea8a26.jpg)
And of course I tried to get a Money Shot but just couldn't get the cell phone to focus right.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813203917_zps90835d63.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/022813203936_zpsfae470c6.jpg)
Thanks for looking!
Niiiiiice!!
I like Pecan on sausage like that,,,,,,,,,,,,,,but thats just me ;D
Nice! Turned out looking good!!
Ah man that looks great! Really gotta find the time to make some more sausage!
That's all fine and dandy Chris but my smell-a-vision is broken on my PC so I think you need to send me some to try out ::) ;D
Looks fantastic buddy! :)
Quote from: iceman on March 01, 2013, 09:44:01 AM
That's all fine and dandy Chris but my smell-a-vision is broken on my PC so I think you need to send me some to try out ::) ;D
Looks fantastic buddy! :)
I can ship you some up Pat, let me know
One of the Rings came sliding out of the freezer today and hit the concrete floor in the garage pretty hard and the bag lost its seal. So we had it for supper tonight. I sliced it up and it turned out way better than I could have ever hoped for. NEW MONEY SHOT!! Be GLAD you don't have Smell-O-Vision Iceman, You'd be eating your monitor!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/030213165215_zpscf6002e5.jpg)
Quote from: Tenpoint5 on March 02, 2013, 06:33:44 PM
One of the Rings came sliding out of the freezer today and hit the concrete floor in the garage pretty hard and the bag lost its seal. So we had it for supper tonight.
Don't you hate when that happens? Looks good.
For those that might be interested here is the recipe that I used. Just don't give it to Nepas!!
http://lpoli.50webs.com/index_files/Polish-American.pdf
Looks very good Chris. Don't you just hate when you are forced to have that for supper. It sure looks tasty.
KC
Oh that does look good!
(http://i868.photobucket.com/albums/ab242/nepas1/icons/Huge_smiley_with_tongue_out.gif)
Looks good Chris!
Very nice! I've made a variation of that recipe and the family really likes it. Like the extended cure time and, of course, the HICKORY smoke. My problem is I have a chest freezer and can't have accidents like you can!!
Very nice job on them sausages! They really look good!
Lookin real nice!!!
That's on the list now for sure...
Quote from: Tenpoint5 on March 02, 2013, 06:42:28 PM
For those that might be interested here is the recipe that I used. Just don't give it to Nepas!!
http://lpoli.50webs.com/index_files/Polish-American.pdf
Chris,
Do you have fan mods in your Bradleys or do you have even enough temperature? I did a few rounds of Keilbasa last year, with about 16 lbs per batch, hung vertically in my BDS-6 rack, and the cooking was not even top to bottom. I've been thinking of adding a fan. I do not have a PID but I might consider adding one.
-Mike
I do not have a fan mod in my Bradley. I try to keep the sausage load in my Bradley at or under 10 pounds. I do have a heat deflector that was made by one of the forum members but is no longer in production
Ok thanks. I usually do the Keilbasa when it's fairly cold out, maybe that is some of my problem. But yeah 16 lbs is a lot especially when spread out so much in the smoker.