My first try at Kielbasa

[cathouse willy]

It started out as a Charcuterie recipe done with Mr Walleys method. I liked the idea of a beef sausage, but after all the mixing was done the taste test said TOO SALTY... Now what.,I found the pack of nice thick cut pork chops in the freezer and sacrificed them.ground up to the cause. It was enuff to bring the salt in line.the pork casings I have on hand are not really big enuff for this so now I have a too skinny all beef sausage with pork but... forge on.The end result was good but can improve.Dinner tonight is grilled Kielbasa,pan fried perogy's with onions, bacon,cheese and sour cream on top.

Some pics



http://www.dualsportbc.com/photogallery/data/910/3012011_0706temp0008-med.JPG

[grnhs]

nice work, them look good!

[SamuelG]

Real nice!  They sure look great.
:) :)


SamuelG

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[pikeman_95]

I think they look great with nice color. Did you water bath them??

[Smokin Soon]

.Dinner tonight is grilled Kielbasa,pan fried perogy's with onions, bacon,cheese and sour cream on top.

That's what I want to see!!

[NePaSmoKer]

Ditto x5

I need to do more. My kid just took my last pack.

[ghost9mm]

Well !! you got my attention, it really looks great, we use to make alot of it years ago and my wife can no longer find the recipe, we have tried several we found on the internet but they are not the same...we will have to give this a try...

[pikeman_95]

You might look at some of the Post that Mr walleye has made. I know that he makes some serious Kielbasa. I searched around and here is the post that Mike made.




 

Mike's Kielbasa
Based on a 20 lb batch


Meat

10 lbs of ground Pork (80/20)
10 lbs of lean ground Beef (80/20)


Ingredients

3 cups ice water
8 Tbs of Kosher Salt
2 Tbs of White Sugar
3 Tbs (heaping) Course Black Pepper (butchers grind)
3 tsp Powdered Garlic
4 tsp (heaping) Marjoram (rubbed)
4 tsp Cayenne
4 tsp Cure #1
1 1/2 Cup Mustard Seed


Notes

- If mixed in blender, leave out Pepper and Marjoram (& Mustard Seed if used) to keep from
 grinding the spices and add in after blending.
- Stuff into casings.
- Allow casing to hang to dry.
- Smoke with Hickory for 3 to 4 hours.
- Drop into 160 degree water bath until 155 degree IT.
- Hang to Bloom for 2 hours.
- Cut and vacuum seal.


Option



Mike

[cathouse willy]

Mine started as a "charcuterie" beef recipe and evolved from there (I winged it) I stuck to Mr Walleys method though and it prolly saved the project.It tastes better each time I try it.