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Members: General Off Topics
Memorial Day Homemade Smoked Kielbasa

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CoffeeRoastersClub
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Joined: 6 Jul 2005
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Location: Vernon
Expertise: Professional

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Posted Sat May 31, 2008, 4:32pm Subject: Memorial Day Homemade Smoked Kielbasa

Hello. I have been meaning to get these pictures up of our Homemade Smoked Kielbasa my wife Kara and I made this past Memorial Day. The pictures represent a "start to finish" of the whole Kielbasa making project we did. The recipe is an authentic one from a kielbasa maker in Poland, which I found on one of the meat smoking forums I visit. The only ingredients are: Pork, Beef (just a little), Pork Fat, sugar (just a little), salt, garlic, and marjoram. Oh, and a cup of water. That is it! The ingredients are mixed by hand, then put through a meat grinder w/ 3/8" holes. After such the mixture is again mixed by hand, and then placed in fridge for about 2 hours. During this time the natural casings are rinsed and prepared for stuffing. For those that do not know what natural casings are, they are the smaller intestines of sheep, pig, or cow, evacuated of their inner junk (so to speak ... just trying to keep it clean). What is left over is the tubular membrane which holds such contents. Keep this in mind the next time you put your teeth through a Natural Casing Hot Dog. Gotta love that snap. After the 2 hours has passed, the pork/beef/pork fat/spice mixture is again fed into the meat grinder with the 3/8" plate, but this time goes directly through an attached sausage tube which has the casing slipped over it. About 4 feet of casing is slipped over it at a time (I used 1 1/2" diameter pig casing for this kielbasa project; smaller 3/4" to 1" sheep casing is used for hot dogs). Every 1 foot distance I did a twist on the kielbasa to create a link. After all the meat mixture was put into the casing, and prior to the smoking of it, I then hung it up to dry in the cellar for an hour. It is important to let it dry for 1 hour prior to smoking it. Letting it dry prevents soot from sticking onto the sausage from the meat smoker. After the hour time has lapsed, I then hung it in my meat smoker and smoked it at low temp (around 120 degrees) for 2 hours, after which I gradually increased the temp soas to bring the interior of the kielbasa to 165 degrees (smoker end point temp was 200 degrees fahrenheit). When done, 3 hours had lapsed. I then took out the kielbasa and did a quick cold water rinse on them (prevents the casing from shriveling up). Thats it! Now for the good part, the pictures. And for the comments, if any, keep it clean. You'll know what I mean ... Enjoy! Len CoffeeRoastersClub.com First Picture - The Meat (Click for larger image)

www.CoffeeRoastersClub.com My blog: http://coffeeroastersclub.caffeblog.com Contact me on JavaChatter: http://www.JavaChatter.com userid: len-crc

CoffeeRoastersClub
Senior Member

Posted Sat May 31, 2008, 4:33pm Subject: Re: Memorial Day Homemade Smoked Kielbasa

The Spices and Grinder (Click for larger image)

CoffeeRoastersClub
Senior Member

Posted Sat May 31, 2008, 4:34pm Subject: Re: Memorial Day Homemade Smoked Kielbasa

Cutting the meat into 1" cubes (Click for larger image)

CoffeeRoastersClub
Senior Member

Posted Sat May 31, 2008, 4:35pm Subject: Re: Memorial Day Homemade Smoked Kielbasa

All the meat and pork fat cut up, ready to be mixed with the spices (Click for larger image)

CoffeeRoastersClub
Senior Member

Posted Sat May 31, 2008, 4:38pm Subject: Re: Memorial Day Homemade Smoked Kielbasa

Mixing in the spices

CoffeeRoastersClub
Senior Member

Posted Sat May 31, 2008, 4:39pm Subject: Re: Memorial Day Homemade Smoked Kielbasa

Natural Casings for the meat mixture to be stuffed in (Click for larger image)

CoffeeRoastersClub
Senior Member

Posted Sat May 31, 2008, 4:41pm Subject: Re: Memorial Day Homemade Smoked Kielbasa

Opening up end of a casing to flush water through it to clean it of any packing residue. Casings are dry packed in salt; you must soak them in water for a good 6 hours to remove salt, and rehydrate the casing. The interior of the casing must still be rinsed out to completely remove any salt and related residue. I do a total of 4 rinses. (Click for larger image)

CoffeeRoastersClub
Senior Member

Posted Sat May 31, 2008, 4:43pm Subject: Re: Memorial Day Homemade Smoked Kielbasa

Example of one casing. About 4 feet in total length, will make about 3 links. (Click for larger image)

CoffeeRoastersClub
Senior Member

Posted Sat May 31, 2008, 4:45pm Subject: Re: Memorial Day Homemade Smoked Kielbasa

One whole length of prepared casing slipped onto sausage tube that is on meat grinder. Meat is ground (2nd grinding) through meat grinder, and forced into casing, showing resulting sausage made. (Click for larger image)

CoffeeRoastersClub
Senior Member

Posted Sat May 31, 2008, 4:47pm Subject: Re: Memorial Day Homemade Smoked Kielbasa

Casings fully stuffed, result being Kielbasa. You could eat it at this point by frying in a pan, or boiling in water, but it would not yet be smoked. (Click for larger image)

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