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
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.
@Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.
One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.
@Newbe There might be some breaking down of the meat but this shouldnt cause you too many issues. I have bought pork butts fresh, then froze them then processed and froze the product again. The taste might not be the BEST possible but it certainly wont be bad.