Hello, everyone!
I have been reading for some time and then bought a bradley smoker last month. My first smoke was ribs, but I over smoked them. They were okay, but not overly great, next time I will make them better. Here is my second smoke, Polish ham kielbasa. It is the best kielbasa I ever had. I have tried many over the years as I am Polish, but I never tried homemade.
The recipe is from Rytec Kutas, Great sausage recipes and meat curing, page 226. I modified it by poaching the sausage after smoking, because we could not wait to eat it. Next time, I will cook it in the smoker only, and see how that will taste.
The fresh meat. Ham pork.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0253.jpg)
The meat cut up and cure added. Now it will sit in the fridge for 48 hours to cure.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0257.jpg)
Chop and grind the meat for the sausage. Half the meat was just cut up into smaller cubes and not put through the grinder. Also, added 1 pound of hard fat that was ground very fine after the meat was seasoned.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0261.jpg)
The stuffed casings. Ready for the smoker.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0265.jpg)
Into the smoker to be smoked for 2 hours with apple smoke.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0268.jpg)
Finished smoking.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0284.jpg)
Poaching in 168 degree water bath until internal temp reaches 158 degrees fahrenheit.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0296.jpg)
Cooling, cold water sprayed, resting.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0301.jpg)
Eating Polish ham kielbasa with borsch, pirogi, mizeria (polish cucumber salad), beets and horseradish and rye bread.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0295.jpg)
Homemade lemon cheesecake for desert.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0303.jpg)
wow yum got to try that
Very nice. LUNCH TIME!!! ;D
Great job Geofite! 8)
And.... Welcome to the forum! ;)
Mike
Thank you for the greetings and comments. There are a few things to change to make it a better kielbasa, so will work on it next time. ;D
Here are pics of my first smoke.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0195.jpg)
I oversmoked them for my liking. But, they were okay. A bit dry though.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_0208.jpg)
Looks good!
geofite,
Welcome to the forum. Great stuff.
The kielbasa looks great. Throwing in the pierogi really hurt. :o
I guess I'll bug my Russian Orthodox friends for Easter; hopefully I can get some of both.
Arcs_n_Sparks
Man that looks awesome...what type of casings did you use Geo? I've tried to make keilbasa before and wasn't very happy with what I canked out...
W E L C O M E geofite!
I bet that kielbasa tasted as good as it looked!
dude, wow is all I can say. I so want to try making klobase (Slovanian version of Kielbasa).
Quote from: La Quinta on April 09, 2008, 06:03:45 PM
Man that looks awesome...what type of casings did you use Geo? I've tried to make keilbasa before and wasn't very happy with what I canked out...
I used fibrous kielbasa casing, I think it was the 32 mm one. I bought it from a sausage supple company close to where I live. This kielbasa was very tasty. It is fantastic fried too. Next time, I will do a few changes to the way I made it to make it even better. But, the taste of this batch is excellent! I have about a foot of it left.
This is ham kielbasa (the entire leg meat was only used for this kielbasa), and the meat was bought from a polish butcher, and they get their meat from the mennonite community so the meat was very good quality and very fresh.
Where did you get your recipe from? If you want to make good kielbasa, then get Rytek Kutas' book.
This is the book I used for the recipe.
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=413
I also have this book and will make recipes from it as well, in time.
http://www.amazon.ca/Polish-Sausages-Authentic-Recipes-Instructions/dp/1432713442
This is where I got my casing. This shop has everything to make sausages. It is close to my home.
http://www.yesgroup.ca/main_site/
Awesome, Geo! That looks great! It looks like you've got a great recipe for kielbasa as well as figuring out how to post pictures! Thanks for taking the time to post the pics - they really add a lot to an informative post.
Thank you all for the greetings and comments. I really like this site. Great recipes and pictures. I will attempt to make a pulled pork butt next in the BS, so thanks for all the great pics, recipes, and ideas.
Geo that looks awesome! I will bring some of my Grandma's czernina and paczki and have a feast!
Quote from: Buck36 on April 11, 2008, 04:22:35 PM
Geo that looks awesome! I will bring some of my Grandma's czernina and paczki and have a feast!
Thanks, lol, please bring lots of doughnuts, I love them, but I don't know about the duck blood soup though! My babcha never made it, but she also never made homemade kielbasa! I will never buy comercial kielbasa again! I wish my babcha was still here to eat some of my homemade stuff, she would have been very happy.
I have to give the kielbasa a try. My babcha never made kielbasa either but at 95 she still has never bought a loaf of bread. You got to love homemade bread!
Okay, I'll pile on. We need kulich.... :D
Arcs_n_Sparks
Nice job with the sausage jeofite. I'm going to make some sausage with my daughter next week and I was wondering if you made the 10lbs recipe or the 25 lbs recipe. How much is shown hanging in the smokehouse in the pictures.I'm also new to the website, but have been reading since I bought my BOS 2 years ago.Haven't used it enough times, but that's about to change this year.
Quote from: smokestack on April 24, 2008, 12:25:06 PM
Nice job with the sausage jeofite. I'm going to make some sausage with my daughter next week and I was wondering if you made the 10lbs recipe or the 25 lbs recipe. How much is shown hanging in the smokehouse in the pictures.I'm also new to the website, but have been reading since I bought my BOS 2 years ago.Haven't used it enough times, but that's about to change this year.
Thanks. It was supposed to be the 10 pound recipe, but it turned out to be 12 pounds of meat after I cleaned it off the ham bone and trimmed the fat and skin from the meat so I adjusted the recipe for the cure and seasonings accordingly. I saved all the hard fat and put it in the freezer while the meat was curing for 24 hours. Then, I defrosted the fat and used 1 pound of it put through the fine plate of the grinder and then mixed it into the meat after it was spiced and just before it went into the casings. If you get the book by Rytec Kutas, you will read up on the process of making sausages safely. He has all the information in his book that you need to know. Good luck with your sausages. Hope yours taste as good as mine did!