Homemade Kielbasa- Winning!!!

[nashlaw]

I will post some pics later, but I just finished a 6# batch of kielbasa using the recipe sent by RJW. It tastes just like the stuff my family used to bring back from Syracuse. Allspice, paprika, marjoram- it is delicious.

Thank you, RJW. You are the best!

I know this is not an exciting picture, but I was pleased with how it turned out. First time with a grinder and sausage stuffer.

 

[RJW]

Re: Homemade Kielbasa- Winning!!!

The color is perfect. Enjoy

 

[Handloader]

Re: Homemade Kielbasa- Winning!!!

Hey...wait where is the recipe!!!!!!!!

 

[Slickrick0999]

Re: Homemade Kielbasa- Winning!!!

oh yeah!

 

[RJW]

Re: Homemade Kielbasa- Winning!!!

Here are the recipes: http://www.snipershide.com/forum/ubbthre...015#Post2518015

 

[nashlaw]

Re: Homemade Kielbasa- Winning!!!

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Handloader</div><div class="ubbcode-body">Hey...wait where is the recipe!!!!!!!!</div></div>

This is on a need-to-know basis. If you make this and the word gets out, you will have more friends than you can afford.

Seriously, this is great stuff.

 

[jasonk]

Re: Homemade Kielbasa- Winning!!!

So let's say a guy has some elk to grind up, use the same recipe? How much meat to how much pork fat? Maybe 15% fat?

 

[BOLTRIPPER]

Re: Homemade Kielbasa- Winning!!!

it needs some dillo sauce.....

 

[nashlaw]

Re: Homemade Kielbasa- Winning!!!

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: jasonk</div><div class="ubbcode-body">So let's say a guy has some elk to grind up, use the same recipe? How much meat to how much pork fat? Maybe 15% fat?</div></div>

How much pork fat? I am not sure. I used a boston butt and trimmed a lot of the fat off. The recipe called for .5 lb of pork fat for 3 lbs of butt. I have never dealt with elk, but I am guessing it is much leaner than pork. You would probably use more fat for the elk.

If I were going the route you are, I would use the proportion of fat/elk meat recommended in my favorite recipe and substitute the spices in RJW's kilebasa recipe.

 

[TCA4570]

Re: Homemade Kielbasa- Winning!!!

Here's a recipie from the book @ SausageMakers.
Smoked Venison Polish Sausage (pg 283)
4 C. water
2 C. soy protein (It helps hold moisture for smoking)
(Can be omitted for fresh)
5 T salt (use canning, not iodized table salt)
2 T dextrose (can use white corn syrup instead)
2 t cure #1 (not needed for fresh)
1 T fine black pepper
2 cloves of garlic (I would use more!)
1 heaping t of marjoram
8 lbs venison
2 lbs pork trimmings

I usually mix close to the recipie and cook a small patty.
Add spices from there.

Your first batch looks great!
Post some pics on the grill!

Any questions just ask.
I'll try to help.

TC

 

[RJW]

Re: Homemade Kielbasa- Winning!!!

I use the polish sausage and Italian sausage recipes for my venison sausage. I cut my venision in 1 inch thick strips about 6 inches long. I season the venison strips with the spice mix. I grind an stuff in one step and get fresh thick cut side pork(basically fresh bacon with no smoke brine, etc) and put on thick slice of side pork with one strip of vension and run it through the grinder and into the casing.
The first Sunday after Christmas is the day for 3 other guys and I to make about 200 lb of various types of venison sausage. We make hot and mild italian, cajun, polish, breakfast and choriso. Of course there are sausage sandwiches to check the seasoning and lot of beer to cleanse the palte between each sausage recipe.
An all day affair and not one finger has ever gone through the grinder. LOL

 

[ArcticLight]

Re: Homemade Kielbasa- Winning!!!

Whew that pic scared me for a minute LOL


OK Here's a recipe of what you can do WITIH that Kielbasa.

Cut up 18" of it in 3/4" long chunks.

Peel and slice 4-5 potatoes.

2 cans of green beans, with water.

Mix, add 1-2 MORE cans of water, boil on high for a few minutes, reduce heat, and simmer for 1-2 hours.

That's called Depression Era soup - it's cheap and oh so tasty and filling. Grew up on that.

Season with pepper only - dunno why but it sure is good.

 

[nashlaw]

Re: Homemade Kielbasa- Winning!!!

Thanks for the recipe, Arctic. I am going to make a batch of kielbasa and cabbage. I just finished cutting up the meat for a 9# batch. Grinding and stuffing in the A.M.

 

[RJW]

Re: Homemade Kielbasa- Winning!!!

Nash,
Warning.....sausage making can be addicting.

 

[sharac]

Re: Homemade Kielbasa- Winning!!!

Not as much as destroying....

 

[Fisky]

Re: Homemade Kielbasa- Winning!!!

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: jasonk</div><div class="ubbcode-body">So let's say a guy has some elk to grind up, use the same recipe? How much meat to how much pork fat? Maybe 15% fat? </div></div>

You'd get a different answer from everybody you asked, but with elk meat I'd do nothing no different than if it were venision, waterfowl, or beef. For sausage (doesn't matter if it's elk, venison, waterfowl OR Italian, garlic, cheddar and jalapeno) I like a ratio of about 50/50. For a 20lb batch for example, I'd use 10lbs ground (elk, deer, goose) with 10lbs ground pork trimmings. I just go to a local butcher or meat dept at a grocery store and ask for however much pork trimmings I need. I've never really worried about how much pork fat is in them trimmings, as it's always turned out good. I do add about 6 cups of water to a 20-25lb batch of meat too.

 

[nashlaw]

Re: Homemade Kielbasa- Winning!!!

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: RJW</div><div class="ubbcode-body">Nash,
Warning.....sausage making can be addicting.</div></div>

I have 9 more pounds of makings chilling in the freezer as I type. I am having a good time.

david