Kielbasa

Habanero Smoker · March 13, 2006, 09:28:15 PM

I agree with making a stock first. Cut the bones into 2 to 3 inch lengths, and cover with water. Mash or coarsely chop the garlic and place that and the allspice in a satchel, and add that to the water. Then simmer for four to five hours; remove satchel, skim off any fat, and strain the stock. Return stock to the stove and bring to a boil and reduce to 1/2 to concentrate the flavors. Chill then add the appropriate amount of stock to your ground meat.

Are we getting any closer[?][?][?]

Question[?] Are you just using the shoulder blade in the butt section, or are you using other bones from the pig, such as joint bones?

SMOKEHOUSE ROB · March 13, 2006, 09:53:04 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 

Question[?] Are you just using the shoulder blade in the butt section, or are you using other bones from the pig, such as joint bones?
<hr height="1" noshade id="quote"></blockquote id="quote">
what Hab said, or rib bones?

Arcs_n_Sparks · March 13, 2006, 10:54:10 PM

Dang, I hate when I have to work and all the action occurs on the board. Sounds like harmonic convergence is happening on the Oldman challenge.[:D]

Arcs_n_Sparks

Oldman · March 13, 2006, 11:58:41 PM

Ya you all are getting almost to close LOL!

I use a Boston Butt

Common Names:<ul>
*Boston Butt Roast
*Boston-Style Butt
*Boston Shoulder
*Fresh Pork Butt
*Pork Butt Roast</ul>

What I will do as soon as I can is to make some sausage and photo each step. I will set up a private area for those here that want to get involved.

While no one has posted the method in total between all of you it is here. Very Impressive All...

Just remember me and Mr. Raytheon will be going at it full steam for awhile. The rest of this week I just don't have time, and next week we are trying to jump start the main buildings one week before the contract starts.

My plan of action is to come out of the Gate like a quarter mile horse whose got to go potty and the bathroom is at the other end of the track. I've even cleared my carpet cleaning guys' schedule so I can add them to this matrix. Out of the 337,776 sf of carpet it will all be detailed vacuumed and cleaned with the exception of 80,000 sf. That building is Secret and Top Secret and even with our clearance of no-escort required we cannot gain access to these areas without security. However, today we took our first steps to get around this limitation.

I guess what I should do given this time line is to post on the private board the recipe and methods. I will try find time this weekend to do that.

I will contact each of you via E-mail with the link and password. The reason I want to do it this way is if someone is having a problem I want it worked out first before we post it on the open recipe boards.<hr noshade size="1"><hr noshade size="1"><hr noshade size="1">My Grandfather at the age of 16 was stolen from his Father's farm in Poland, and pressed into slavery by the White Russian Army. He never saw his Mother or Father again. When he was about 19 he escaped. He was chased all through Siberia and into China. It was there that he met and marry my Grandmother. From China they went to Japan then on to Canada and finally to America. When he got here he had only one dollar. His brother loaned him the only money my Grandfather ever borrowed. $100.00.

During his lifetime he built one church, several homes, raised 5 children, paid for all educations, and did it all with cash money. By day he was a Tin Smith. By night he was a Chicken Farmer, and that farm was in the basement of his home.

I remember him when I was a boy making a full rose with stem, leaves and thorns out of tin. His name was/ is Joseph Cialkowski. He stood 5 foot 7 inches, but his shadow covered more ground than most men I've ever met in my lifetime.

Olds

iceman · March 14, 2006, 01:14:49 AM

Good luck with the Raytheon contract Olds. Ann and myself wish you the best. I think you can impress them beyond what anyone else can do. As far as the family line goes, well you should be one proud fellow!!! You just don't see that kind of structure much anymore. It seems to me a lot of the younger generation just doesn't give a rats _ss about heritage and family values. I remember all the great times when I was young and wanting to learn everything grandad had to teach about cooking and preserving foods on the farm. It was a lot of work then but you sure where proud when you got to share the fruits of your labor. Anyhow good luck and we're wishing you the best.[:D]

gpsmoker · March 14, 2006, 02:05:10 AM

Great to hear about your contract Olds! Its great to know that others cherish their family history and especially the recipes that are handed down from the distant past in that heritage. Perhaps they are not the current trend, but these are the things that keep our histories alive from generation to generation. I am glad that I learned many recipes from my Grandmother for foods that I cannot do without. It is great to see such passion for those great old foods and traditions.

When its brown it's cookin'. When its black it's done!

Habanero Smoker · March 14, 2006, 08:25:41 AM

Fasinating heritage.

Looks like you have this contract under control. This should open the door for further high paying contracts.

ChefBill · March 14, 2006, 08:46:46 AM

Raye,
Raytheon definately comes first in this thread as far as I'm concerned. Looks like you've got a good battle plan and a big campaign ahead of you. I guess from here on you'll be known as "General Olds"[:D].
As for the 80K sf. You'll need a lot of BS[;)] remover, cause that's where all the Govt. research is going on and you know there's always a lot of BS when it comes to the Govt.

ChefBill
If you can eat it, you can smoke it.

zhongyi · March 14, 2006, 10:49:48 AM

Good luck with the Raytheon contract. I hope revealing this secret kielbasa recipe doesn't effect your security clearance.[:)]

Arcs_n_Sparks · March 14, 2006, 11:58:05 AM

Oldman,

I'd wish you good luck with Raytheon contract, but I find skill is a more reliable friend. I'm sure you'll succeed on that alone.

Since I only use a 1 to 1.5 cups of liquid in my sausage, perhaps there is a reduction process going on as well?

Arcs_n_Sparks

zhongyi · March 14, 2006, 12:45:21 PM

Hey Olds,
What part of China did he go to...Harbin?

Oldman · March 14, 2006, 02:06:20 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by zhongyi
 Hey Olds,
What part of China did he go to...Harbin?
<hr height="1" noshade id="quote"></blockquote id="quote"> I have no idea...

Olds

BigSmoker · March 14, 2006, 02:47:10 PM

Dang Olds that is quite a story. Maybe one day when you retire[;)] you could write a book about your Grandfathers life[:D]. It would be a best seller[8D].

If all the ingredients have been listed then no rib bones or any other bones other than the bone from the boston butt are used. Is this correct? If this is correct the bone in a boston butt isn't a huge bone by any means so I'm thinking(dangerous I know) that you are cooking the BB 1st(I would presume slowly T-shirt method? with the following ingredients salt, black pepper, minced garlic but not sure about the wood(if any) but oak seems to come to mind from a previous posts)then using the bone and making a stock with the whole allspice, S&P and garlic. This stock is reduced down to a concentrate and added to the BB on the second grind of the sausage maybe. Some of this is definitely repeat but...

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

zhongyi · March 14, 2006, 02:58:35 PM

FYI: The local cuisine in Harbin is also Russian-influenced...Harbin's sausages (qiu-lin hong-chang) are another notable product, in that they tend to be of a much more European flavour than other Chinese sausages.

BigSmoker · March 14, 2006, 08:29:38 PM

I really got caught up in overthinking this sausage thing. I actually do know not to precook the meat before you make sausage[:D]. See I really am dumb[:o)]. Guess it dosen't really matter anyway now at this point but I will keep thinking[:D] as small a brain as I might have[;)].

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.