Modified a recipe for fresh Polish Kielbasa

[Smoke some]

Modified a recipe for fresh Polish Kielbasa figured it was time to try something new.

Started with 3.5 pounds of pork butt and 3.5 pounds of beef outside round.

Cubed it up and then put meat and grinder head in freezer to stiffen back up.
May have over did the freezer part as the meat was almost froze solid.



Grinder didn't miss a beat with the frozen meat. (1hp helps)




Mixed all the ingredients in and placed in the fridge overnight to allow
the spices and cure to work their magic.


This morning I did a fry test and was quite happy with the results.




Time to stuff, went fairly simple with my new 5 pound power fist stuffer.
Its a lot easier to stuff sausage with this manual machine then trying to
use my grinder with attachments.





Here is the 7 pounds of sausage loaded in to casing.



Time to load the smoker, will have pictures of the sausage
and post the recipe I used for this endeavor...   when it's finished  smoking.

[Tenpoint5]

Looks like a good start. As I always say there is a reason they call them grinders and not stuffers!

[smokeNcanuck]

Looks good enough to eat!!  As a sausage newbie I want to try and
make everything I see, I'll add this to my list.  I too passed on the grinder/stuffer
and went for a stand alone stuffer.  Thanks to the advise of the forum members.

[KevinG]

Looks good, but how'd you modify the Kielbasa?

[dbondy]

Looking good, can,t wiat to see it finished.

[OU812]

Looks good Smoke some, cant wait to see the finished product.

Just a little tip, when cuttin the meat you dont need to cube it that small. Just cut strips 1" x 1" the length of your meat. The strips feed them selfs once the auger gets ahold of them, you wont hardly need the plunger to push the meat down the throat of the grinder.

Also the closer to froze the meat is the cleaner the grinder will cut/grind it.

Just throwin this out there.

[Rich_91360]

what a great idea on cutting the length of meat 1 x 1.  will definitely try this

[OU812]

what a great idea on cutting the length of meat 1 x 1.  will definitely try this

It cuts the time in half, half the time cuttin, half the time grindin.

Go for it buddy.

[Smoke some]

Here's the rest of the endeavor


They went in the smoker with temp set at 130 degrees, no smoke at this time,
vent was wide open the whole smoke.
After a hour in the heat turned temp up to 160 degrees and started smoking
with hickory for 2 hours. When smoking was done turned heat up to 170 degrees
for another 2 hours to reach the right internal temp of sausage.
Time to pull them out of smoker, internal temp of sausage was at 156 degrees.
   


Time for a cold rinse in the sink, let the temp drop to 100 degrees.



Once they cooled down,  I moved them outside in the air for 1 hour to bloom.



Here's what the finished sausage looks like.





Each link is roughly 1 1/4 pounds as you can see I'm down one link allready
kids must like it.

[OU812]

Your kielbasa looks great.

Nice job Smoke some.

[Smoke some]

Here's the recipe I used for the sausage.

3.5 lbs pork (butt)
3.5 lbs beef (chuck)
7 pounds in total

1.5  tsp Cure #1
3    Tbsp Kosher salt
1.5  Tbsp. marjoram
2    tsp onion powder
10   large cloves garlic, we like garlic
1.5  tsp. allspice
1.5  tsp  Corriander
2.5  Tbsp. black pepper
3    tsp. sugar
1    tsp sweet paprika,
1/16 tsp ground cloves
1    cup cold water
3/4  cup bread crumbs
I use this for a binder, like it better then the soy or milk powder.

[KevinG]

Looks good, what type of casings did you use?

[Tenpoint5]

Looks like 28 or 32 collagen Kevin 

[KevinG]

I was kinda figuring collagen, the color and texture didn't look like natural casings.

[Smoke some]

I used Synthetic Casings this time, they are roughly 2" round.