How To Make Homemade 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.
7.5 lb 85/15 Lean Beef
8.75 lb 80/20 Lean Pork
8.75 lb 50/50 Pork Trim
Grind pork trim through 3/16in grinder plate, twice
Grind lean beef and pork through 1/8in grinder plate
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
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
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
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
@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.