Kielbasa

Tenpoint5 · February 25, 2013, 04:51:21 PM

So here I am standing at the meat counter getting my case of Pork Bellies. I looks down and I notice that Pork Steaks are $.99 a pound!! So I asks "Are the butts the same price?" Nope, but I can give you one at that price since there is a 10 pound limit on the pork steaks. "OK, grab a big one!"

Unwrapped it when I got home. Was a cryopac of 2 of these.

So I set about deboning them both and ended up with 15 pounds of meat. Been jonesing for some Kielbasa so I cubed everything up into approx. 1 inch cubes.

Mixed up some Sugar, some Salt, and some Cure #1. Mixed that all in with the meat cubes and pressed it down good and tight. Covered with plastic wrap and off to the beer fridge for 3 days. Will mix the rest of the spices and grind and stuff Tuesday night or Wednesday morning.

NePaSmoKer · February 25, 2013, 05:43:18 PM

I like this recipe.

Its an old secret one ;D

SmokinSignals · February 25, 2013, 05:57:06 PM

Scooooore!! Nice find 10 points. Sausage looking good!

beefmann · February 25, 2013, 06:05:05 PM

looking good

classicrockgriller · February 25, 2013, 06:16:20 PM

I'm watching.

SmokinSignals · February 25, 2013, 10:31:19 PM

Is there a certain recipe you are following for this?

Wazzulu · February 26, 2013, 12:25:24 AM

Being wet for 3 days how long will the #1 stay bennifical?

SouthernSmoked · February 26, 2013, 01:43:08 AM

I'm tuned in!! Don't touch that dial. 8)

NePaSmoKer · February 26, 2013, 03:52:01 AM

Quote from: SmokinSignals on February 25, 2013, 10:31:19 PM
Is there a certain recipe you are following for this?

Yup

Its only known by a few secret receipt keepers :o

Tenpoint5 · February 27, 2013, 09:19:14 AM

When planning your sausage making and curing. ALWAYS look at the DATE on the calendar not just the day of the week. Wednesday of this week was a perfect day to grind mix and stuff Kielbasa. Little did I know we would have a snow storm which cancelled school. Two of the kids have dentist appts in Dubuque (26 miles away). Not to mention the most important part today is my oldest Sons birthday. Momma wants the whole Family to go to town for the appts then go out for pizza with Grandma for Logan's Birthday. Guess it will get to cure for another day!!

Tenpoint5 · February 28, 2013, 12:26:44 PM

This morning I got everything together to finish this off.

Brought the meat in and dumped it into a meat lug

Got all of the remaining seasonings together

Mixed all the seasonings to the meat then ground and mixed until tacky

Stuffed a few rounds of Kielbasa after I figured out the Natural casing was full of holes and kept having blowouts. (Yes I pierced the top of the top casing with a hog ring and split it open)

Racked up the Natural Casing stuff to go into the 4 rack digital. The little ones on the bottom was just finishing out what was left in the stuffer

Loaded up the DBS4

Then the DBS6

Everyone is hanging out going through the ramping and smoking phases. Be back later

classicrockgriller · February 28, 2013, 12:35:38 PM

That is a PILE of Kielbasa.

What wood you using?

Sure looking good Chris.

OU812 · February 28, 2013, 12:56:48 PM

Lookin gooood!!

BAM1 · February 28, 2013, 05:01:06 PM

Sonny, I can't believe you asked him what wood he's using. The only wood in his vocabulary is HICKORY

classicrockgriller · February 28, 2013, 06:19:54 PM

Quote from: BAM1 on February 28, 2013, 05:01:06 PM
Sonny, I can't believe you asked him what wood he's using. The only wood in his vocabulary is HICKORY

I've seen other wood at his house. I think.

Kielbasa

NePaSmoKer

beefmann

NePaSmoKer