How To Make Homemade Kielbasa - Recipe


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    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


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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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  • C

    @doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.

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  • @DeerSlayer i guess i never replied to this thread even though i was mentioned! Sorry about that!
    Glad things are turning out great! Just an FYI you could probably just stuff right away into casings, it will make it much eaiser for you then after 6 hours then resting again! Also im a huge supporter of sodium erthorbate as an accelerator. It will make your snack sticks look better and last longer!

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