How To Make Homemade Kielbasa - Recipe


  • Admin

    How to Make Homemade Kielbasa
    Kielbasa Recipe

    How To Make Homemade Kielbasa

    Learn how to make homemade Kielbasa with Walton's and Meatgistics. Read the guide and then post your questions or comments below.

    What is Kielbasa?

    Kielbasa is polish for sausage. It is typically stuffed into a non-edible collagen casing that is removed after smoking or a large diameter hog casing. The seasoning and flavor normally has a stronger than average garlic flavor and is shaped into a ring. It can be eaten whole or sliced and cut into smaller chunks to serve as part of a larger dish or casserole. Kielbasa is typically made from pork, but may also contain beef, poultry, or even wild game.

    Meat Block

    7.5 lb 85/15 Lean Beef
    8.75 lb 80/20 Lean Pork
    8.75 lb 50/50 Pork Trim

    Additives

    1 package Signature Smoked Kielbasa Seasoning #4550393220
    1oz Sure Cure (packet included with the seasoning)
    2oz Smoked Meat Stabilizer
    6oz Sure Gel Meat Binder
    1 Quart Ice Cold Water

    Process

    Grind pork trim through 3/16in grinder plate, twice
    Grind lean beef and pork through 1/8in grinder plate

    Mix

    Begin mixing lean meats first. While mixing add Seasoning, Sure Gel Meat Binder (or Soy Protein Blend), Sure Cure, and Ice Cold Water. Mix for 5 minutes. Add ground pork trim and mix for an additional 3 minutes, for a total of 8 minutes of mixing time

    Stuff

    Stuff into 40mm Collagen Casings or large diameter Natural Hog Casings

    Notes

    You may substitute other meats besides pork and beef and if you cannot keep the lean and fat separated during mixing you can still mix everything together at one time. Try to keep your lean to fat ratio around 70/30.

    If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight

    Smokehouse Schedule

    120F for 30 minutes
    130F for 30 minutes (start adding smoke now and throughout entire cook cycle)
    140F for 30 minutes
    150F for 30 minutes
    160F for 30 minutes
    170F until internal meat temperature of 160F
    Shower final product or place in a ice water bath for 10-20 minutes to set the casings and cool the product

    Other Notes

    Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity
    If your smoker, smokehouse, or oven cannot reach temperatures as low as 120F, just start as low as possible and slowly increase the temperature over time

    Shop waltonsinc.com for Signature Smoked Kielbasa Seasoning

    Shop waltonsinc.com for 40mm Collagen Casings

    Shop waltonsinc.com for Sausage Stuffers


Log in to reply
 


Active Users


Recent Posts

  • P

    @cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.

    read more
  • @rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.

    read more
  • @Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.

    Oh, and what tye of sausage were you making?

    read more

Recent Topics

10
Online

4.5k
Users

1.0k
Topics

4.3k
Posts