Smoking Mike's Kielbasa tomorrow

[devo]

Made up a batch of Mike's Kielbasa using some left over summer sausage casing's I had. I even remembered to cut them in half to help them fit in the smoker  :)

Here's the Pork and beef ground up using the course plate.


Added some ham chunks to the mix to make it more like the Kielbasa I buy from the butcher


All mixed up waiting to go into the Kirby stuffer using the Big Bertha stuffer tube.  ;)


14 little friends going into the fridge for tomorrow. Ran out of time tonight so tomorrow it has to be.

[Mr Walleye]

Devo

Lookin' good!  8)

I like the idea of the ham chunks. You'll have to let us know how that turns out.

Mike

[ghost9mm]

Devo

Lookin' good!  8)

I like the idea of the ham chunks. You'll have to let us know how that turns out.

Mike


X2

[SiFumar]

X3 !

[Sailor]

Are they smoking yet, Are they smoking yet, Are they smoking yet, Are they smoking yet, Are they smoking yet, Are they smoking yet, Are they smoking yet, Are they smoking yet  ;D

I like the idea of the ham chunks.  Will have to try that in the future.

[devo]

LOL
Just warming things up as I type Sailor. Coffee is on and they are going in very shorty. Had to tie some strings on them.

[devo]

There they are in

[Sailor]

Yeah Baby!

[pikeman_95]

I am looking forward to seeing how the ham chunks turn out. Very interesting    How many pounds did you do??  What diameter casings are you using here? I have a hard time telling form a picture. It kind of looks like you added some extra mustard seed. I am looking forward to the cut shots.

[devo]

I am looking forward to seeing how the ham chunks turn out. Very interesting    How many pounds did you do??  What diameter casings are you using here? I have a hard time telling form a picture. It kind of looks like you added some extra mustard seed. I am looking forward to the cut shots.

Hi Kirby
You got a good eye there bud. I ran the mustard seed through a course grind as I and other folks don't like the whole seed as they get stuck in our teeth  ::)
As for the amount it was 5 lbs. beef, 5 lbs. pork and the ham was about another 2 lbs.

The casings where from http://www.sausagemaker.com/
#24100 Beef Summer Sausage Casings (2 3/8") 61 MM X 24"

[devo]

Getting some good colour. Taking them to 120*F and than the hot water bath.

[Sailor]

Looking good.  Nice color.  Please post the money shot.

[devo]

Hot Water bath time. In the bath @120*F and 35 min. later pulled them from the bath @ 155*F


Very cool day out. 40*F so they are blooming outside if I can keep the neighbors cats away from them  >:(


Money shot to come later when the cool down.  ;)

[smokeNcanuck]

Devo,

I am really interested to see how these turn out.  I think the ham is what I am looking for in mine......maybe next time.
Hope they taste as good as they look, and I'm sure they will!!!

[devo]

Oh ya....thems is good  ;D  Was better than I had hoped for. Perfect texture and the right amount of flavor. I'm one happy camper  :) :) :)
Heres how I changed up the recipe to my liking.

Ingredients: (Based on a 10 lb batch.)

  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 (heaping of Hi-Mountain) Cracked Pepper N Garlic Blend
    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 Cup Anise Seed course grind
     1 Tsp All Spice

And the pictures tell it all:


I love those chunks of ham in there.