Ham kielbasa
This batch is a combination of Mikes kielbasa and Chris's Canadian bacon
For the Ham i Cubed up four pounds of pork loin added 4 Tbs Mortens tender quick and 4 Tbs sugar... in the fridge to cure, kept giving it a mix when i remembered, after 24 hours gave it a good rinse and soak for 10 minutes left it in strainer to dry.
(http://img836.imageshack.us/img836/1681/bwgv.jpg) (http://img836.imageshack.us/i/bwgv.jpg/)
after the cure, pieces are 1" to a 1.5"
(http://img843.imageshack.us/img843/9669/p9n9.jpg) (http://img843.imageshack.us/i/p9n9.jpg/)
For the kielbasa i used Mikes recipe with 8 pounds of lean ground beef and 8 pounds of ground pork ......time to mix the two together
(http://img845.imageshack.us/img845/5752/aw3x.jpg) (http://img845.imageshack.us/i/aw3x.jpg/)
(http://img843.imageshack.us/img843/8554/w71x.jpg) (http://img843.imageshack.us/i/w71x.jpg/)
All stuffed into hog casing
(http://img838.imageshack.us/img838/3246/rfft.jpg) (http://img838.imageshack.us/i/rfft.jpg/)
(http://img843.imageshack.us/img843/5411/hnbib.jpg) (http://img843.imageshack.us/i/hnbib.jpg/)
into the smoker...Going to give these 3 hours of hickory
(http://img834.imageshack.us/img834/1430/q0ja.jpg) (http://img834.imageshack.us/i/q0ja.jpg/)
Will be back later... Thanks for looking...
After dry time and 3 hours of hickory smoke
(http://img845.imageshack.us/img845/3299/cynh.jpg) (http://img845.imageshack.us/i/cynh.jpg/)
(http://img845.imageshack.us/img845/4650/yiko.jpg) (http://img845.imageshack.us/i/yiko.jpg/)
Looking good.
Smoke some
Those look very good. I see you have some air pockets trapped in some of the sausages. I have designed a little fitting that you add to your stuffer tube that allows the air to escape out from under the casings on the tube. Here is a picture of the tool. It is made out of rigid pex tubing. You cut it at a long angle with a band saw and then grind fat groves in it to allow the air to escape. I just use electrical tape to tape it to what ever tube I am using. And I don't know if electrical tape is food safe or not. I really don't worry about things like that. I think what the hell, your eating smoked cured sausage with lots of pork fat!! The tape is the least of your worries.
(http://i943.photobucket.com/albums/ad274/pikeman_95/airreleaseadaption-1.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/airreleaseadaption-1.jpg.html)
Thanks for the tip pikeman_95 may have to try that out.... I've only poked the casing with a pin when there was air build up.
The pictures of the sausage above are very deceiving, what looks like air pockets are the 1" to 1.5" pork loin (ham Chunks)
that went in whole I did not grind them (yes they do look like air pockets in the pictures, but that is the ham chunks you are seeing)
here is a couple more pic's the IT is at 140 right now
(http://img836.imageshack.us/img836/8051/iuwd.jpg) (http://img836.imageshack.us/i/iuwd.jpg/)
(http://img838.imageshack.us/img838/5329/sii6.jpg) (http://img838.imageshack.us/i/sii6.jpg/)
Looks great.
It of 152 into the water for a cool down
(http://img843.imageshack.us/img843/6008/c1gz.jpg) (http://img843.imageshack.us/i/c1gz.jpg/)
after the bloom
(http://img842.imageshack.us/img842/4410/hl7h.jpg) (http://img842.imageshack.us/i/hl7h.jpg/)
Really happy with the taste of this combination it's going to be the go to from now on
(http://img845.imageshack.us/img845/7633/0x6w.jpg) (http://img845.imageshack.us/i/0x6w.jpg/)
Son that looks mighty fine!!!
Sent from my iPhone using Tapatalk
Did you grind the pork or just the beef?
Dang that do look good and from the pic I can tell you don't grind your pork, however could you use smaller cubes as the one in the pic looks pretty big if I'm seeing it right. Thanks Tim.
for this batch I used 8 pounds of ground beef, 8 pounds of ground pork to make the kielbasa.... 4 pounds of loin cubed up to make the ham
the ham cubes are not ground just added into the ground pork and beef.
Curious how you dealt with your cure for the mix. Because you pre-cured the pork with the Mortons did you modify the amount of cure in the rest of the batch? If been wanting to try this myself but haven't had time to sit down and make a plan for cure amounts. Looks good by the way! ;D
Thanks
Corey
Quote from: CoreyMac on April 22, 2014, 10:30:47 AM
Curious how you dealt with your cure for the mix. Because you pre-cured the pork with the Mortons did you modify the amount of cure in the rest of the batch? If been wanting to try this myself but haven't had time to sit down and make a plan for cure amounts. Looks good by the way! ;D
Thanks
Corey
The pork loin was cured separate from the kielbasa
I cubed up the pork loin then added one Tbsp. of Morten's and 1 Tbsp. of sugar to a pound of pork.
for this batch i had four pounds of pork loin so i used 4Tbsp of Morten's and 4 Tbsp. of sugar.
I left it in the fridge for 24 hours giving it a mix every few hours to make sure the cure was evenly applied
once curing was done I rinsed the cubes in water for 10 minutes to wash off all the excess
For The kielbasa
I used 8 pounds of ground beef and 8 pounds of ground pork, I used just over 3tsp of cure #1
to make the kielbasa
The pork cubes were added to the Kielbasa mix just before stuffing into hog casing
hope this helps
Ham sausage is made from ham. What you made is a pork loin sausage.
Quote from: rajzer on April 24, 2014, 11:11:01 PM
Ham sausage is made from ham. What you made is a pork loin sausage.
He made a Ham and Kielbasa sausage. Ham isn't always made from the back leg of a hog. Most hams you see in a deli are made from pieces of pork ground to a mush and flavored to taste like a ham. Having worked in a packing house it's a wonder I eat the stuff. But instead of arguing about what is or isn't ham. I would much rather say
What a great Idea Smoke! Glad it worked out for you. Making a sausage your own is what its all about! Have fun and keep them coming!
Smoke here is a deli style mixture I did like yours called Biershinken http://forum.bradleysmoker.com/index.php?topic=11689.0 (Yes I smoked my probe in the ice bath it was a learning experience for me)
Thanks for the Biershinken recipe Tenpoint5
It does look good... another one on the list to try..... never tried to emulsify meat before.
I guess the secret to emulsifying is, keep the meat at a very low temp so it does not turn to mush.