looking for a recipe on how to make smoked ham kielbasa
Look for TenPoint5's ground and stuffed Canadian bacon posts, that's as close as I can remember seeing to what you are looking for, others with more time around here may have another idea for you.
Ingredients: (Based on a 10 lb batch.)
Sorry I had left out the use of a cooked ham that you chunk up into 1 inch cubes
5 lbs of ground Pork (80/20)
5 lbs of lean ground Beef (80/20)
1.5 cups ice water
4 Tbs of Kosher Salt
1 Tbs of White Sugar
2 Tbs Cracked Pepper
3 tsp Powdered Garlic
2 tsp (heaping) Marjoram (rubbed)
2 tsp Cayenne
1.5 tsp Cure #1
1/4 Cup Mustard Seed course grind
1/4 tspon Anise Seed course grind (optional)
1 Tsp All Spice
(https://lh5.googleusercontent.com/-NqyVutTO-k8/TqSObtSSxgI/AAAAAAAABRA/bjcJhtGZmwM/s1024/DSC_0012.JPG)
(https://lh5.googleusercontent.com/-MWjQt7EKC7o/TqSOWLVEH2I/AAAAAAAABQ4/Btt8srWIs8M/s1024/DSC_0016.JPG)
Ty Devo what temp did you smoke at,the pics of the kielbasa look great,and never seen plastic ties used for the ends before,also alitte confused on the 80/20 ratio for the 10 Ibs of meat looks like a 50 50 mix is that correct or should it be 8lbs pork to 2 lbs beef etc
Where is the "ham" in this?
The 80/20 mix is not the meat ratio but the meat to fat ratio
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And yes the plastic ties work very well when you don't have any hog rings :)
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Quote from: Saber 4 on November 21, 2013, 06:03:16 PM
Look for TenPoint5's ground and stuffed Canadian bacon posts, that's as close as I can remember seeing to what you are looking for, others with more time around here may have another idea for you.
I believe you mean this one.
http://forum.bradleysmoker.com/index.php?topic=32394.0 (http://forum.bradleysmoker.com/index.php?topic=32394.0)
RexLan can you not see the ham chunks in it? Sorry it was not listed in the recipe
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Ty Devo for clearing that up l will be trying this for sure
If I were to try to make some ham kielbasa I think I would chunk up some pork loin like Chris did in this post http://forum.bradleysmoker.com/index.php?topic=31977 I would not grind it but would just cure it. Then I would use Mike's Kielbasa recipe http://www.susanminor.org/forums/showthread.php?784-Mike-s-Kielbasa
I think I would mix up Mike's recipe and use the amount of cure in his recipe and after it is all mixed up I would add the cured ham cubes from Chris's recipe. Mix them all together and stuff. I would think you would get the ham taste with the chunks and kielbasa taste from Mike's recipe.
Hmmmmmmmm this sounds pretty good. Will have to give it a shot and see how it comes out.
Quote from: rickoo on November 22, 2013, 08:31:24 AM
Ty Devo for clearing that up l will be trying this for sure
Now I do ... it looks teriffic but I was at a loss on the ham part.
Quote from: renoman on November 22, 2013, 06:27:22 AM
Quote from: Saber 4 on November 21, 2013, 06:03:16 PM
Look for TenPoint5's ground and stuffed Canadian bacon posts, that's as close as I can remember seeing to what you are looking for, others with more time around here may have another idea for you.
I believe you mean this one.
http://forum.bradleysmoker.com/index.php?topic=32394.0 (http://forum.bradleysmoker.com/index.php?topic=32394.0)
That's the one I was thinking about and they are really good. Thanks for finding and posting.