Kielbasa

Here is my first venture into kielbasa, a pork/beef sausage.

  • 2.5# ground beef (OK, I didn’t actually grind this myself.)
  • 2.5# pork sholder
  • 2T Kosher salt
  • 2T mustard seeds
  • 1.5t white sugar
  • 1t marjoram (fresh if you have it)
  • 1t cayenne powder
  • 3/4t garlic powder
  • 1t pink salt (#1) w/ water to dissolve I mixed it all together and let set for a few hours in the fridge to get equilibrated (?)

I then stuffed it into pork casings and hung in the large curing chamber (aka garage) for an hour.

I then started the smoking.

Here is the regime.

  1. One hour @ 130°F with no smoke to dry out.
  2. Two hours @ 140°F with smoke.
  3. 160°F until the internal temperature exceeded 150°F.
  4. Hung to bloom.

Packaged up for the fridge. Overall, it came out fairly well, but I’m not that impressed with this recipe. I think next time I’ll with a water bath approach. That being said, sausage is sausage and mixed with a frosty adult beverage, it will help you get through a sunday of football…

Father, Husband, Brewer, Professor

Middle aged guy trying to keep it all together and figure out how to best navigate the world as it is. Technology geek, practitioner of fermentation sciences, researcher, biologist.

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