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Home Made Sausage, Cured, and Smoked Meats - Page 18

post #256 of 1023
Thread Starter 
So today's project is smoked kielbasa. I am using the recipe from Ruhlman's book. Taking lean stew beef, pork back fat, double grind (coarse, pop in freezer for 20 minutes, regrind fine) with 12 oz of crushed ice added to the second grind, into the Kitchen Aid using the paddle attachment for five minutes to emulsify. It's well spiced and the white pepper was really coming out in quinelle test. Very unctuous. Right now they are in the drying phase in the smoker. Here we go:



Basic ingredients ready to go.



The coarse grind. Pop back into freezer for 20 minutes.



One set of spices added, including the pink salt, and reground fine. 12 oz of ice added and went through the grinder.



Viola, we have sausage. Three 18" links (Ruhlman's call) and one half size at the end. Next time, I'm going 12" as these seem a little heavy for hanging.



In the smoker to start the process. Dry, smoke for a few hours, then take out and shower with cold water, let sit at room temp for an hour to "bloom."

Btw, the taste I fried up was excellent. The emulsion worked perfectly. Can't wait to try the finished product.
post #257 of 1023
That's an interesting recipe for kielbasa. I live in a historically eastern european district and all the kielbasa I've every had is a ham sausage or often a double smoked ham sausage. Never seen one made of beef before.
post #258 of 1023
Thread Starter 
I grew up around some pretty authentic Poles. I've never seen a kielbasa recipe with only beef either, but I've seen many with a mix of beef and pork and many with straight pork. This is beef and pork, as the backfat is all pork.
post #259 of 1023
Very nice.

What was the advantage of using the 12 OZ. of crushed ice?
post #260 of 1023
Thread Starter 
Quote:
Originally Posted by rnoldh View Post
Very nice. What was the advantage of using the 12 OZ. of crushed ice?
Thanks. The ice is to keep the meat/fat chilled. Five minutes of paddling will generate some heat, so that kept the emulsion nice a chilled, which prevents the fat from breaking out of suspension. All the grinder, sausage stuffer, and mixing bowl and paddle were in the freezer overnight. I'm very careful about keeping things cold. The new smoker is working well. Getting great smoke at a mere 130 degrees. Hope to get another few hours of smoke on these
post #261 of 1023
Thread Starter 
Well, the links were at 130 internal temp when dinner time hit. So I took the half size link and finished it in a fry pan. Brought to internal temp of 150. Oh. My. God. This new smoker, made specifically for sausage, hit it out of the ball park. So unctuous. And look at this smoke ring:



See how thick the pink ring is? That's the "smoke ring." The full size links are still in there. About 140 internal, so coming down the home stretch.
post #262 of 1023
Thread Starter 


Last pic. Using my wine glass drying rack to hang them over the sink. Cold water bath to bring internal temp down. Dried them off, will let them sit out an "bloom" until bed. The only thing I would have done differently is, I'd have done a double batch!
post #263 of 1023
Wow Pio....looks great.

Spent the weekend making sausages. Basically using the same techniques that Pio has beautifully laid out in this thread. All recipes came from Charcuterie. First pic is the Spicy Italian Sausage ready for stuffing. Second is the finished Spicy Italian Sausage. Third is the Poblano Sausage mix after grinding. Fourth is the Poblano Sausage after stuffing and before twisting into links. The last pic is of the Pate Grandmere I also made.

Pio's not joking when he says keeping everything cold is a necessity. I kept the grinder in the freezer before each use but didn't let the Italian sausage mixture get cold enough prior to grinding. The meat was cold from being in the fridge when I cubed up the Pork Shoulder, but that took forever since I started with the large pork shoulder and had to carve it up around the skin and bone. After all the seasonings and cubing up the frozen pork fat, I went to grinding it and that took forever. The fat from the pork shoulder would wrap around the blade in the grinder and just made for a hell of a time.

The second time around, I cubed up the pork shoulder and tossed it in the fridge overnight. Took it out, added all seasonings, and then threw it in the freezer for about 10 minutes. This time around grinding was a breeze and took a fraction of the time for the Poblano Sausage that it did for the Italian Sausage.

As for the results: Italian Sausage came out good but wasn't great. Probably just a notch better than I've had elsewhere. Poblano Sausage came out spectacular. After the quenelle test, I added some more Ancho chile powder as I had extra after pulverizing the roasted chiles I bought at the local Mexican supermarket. It was already really good but those chiles have so much flavor and I figured I'd give it a bit of an extra boost. Once all this sausage is eaten, Poblano Sausage will become a staple I'll be making because it was that good. The Pate Grandmere was a wildcard as I really just wanted to make it regardless of how it turned out. Chalk it up to curiosity. It was my first time cooking pork liver and I've never really been much of a fan of it. I didn't screw it up and it came out exactly how it should but I am mixed about it. On one hand it is rather different and has a unique flavor profile. On the other, the liver really stands out and that chalky aftertaste kind of detracts from it.
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post #264 of 1023
Thread Starter 
BDC, awesome!

Damn, that Poblano recipe is killer, isn't it? And the texture? It's as much about that as anything with this artisan stuff.

Really glad to see someone else doing this. Fantastic!
post #265 of 1023
Quote:
Originally Posted by Piobaire View Post
BDC, awesome!

Damn, that Poblano recipe is killer, isn't it? And the texture? It's as much about that as anything with this artisan stuff.

Really glad to see someone else doing this. Fantastic!

Thanks Pio! That Poblano recipe is unreal! Texture came out exactly how I wanted it and i'm glad i amde the Poblano second as I was able to learn from the previous mistakes and from start to finish it took about a third of the time it took to make the Italian sausage.

That smoked kielbasa looks great! You've got me wanting to do a smoked sausage next. I'm thinking next time will be Poblano again and Andouille.
post #266 of 1023
Thread Starter 
We're going to make another batch of the Poblano soon. That is just a killer recipe.

The emulsion method for the kielbasa? I love it. Must better than when I used the food processor for the Mortadella. I'm going to use this method for making pate next time.
post #267 of 1023
Quote:
Originally Posted by Piobaire View Post
We're going to make another batch of the Poblano soon. That is just a killer recipe.

The emulsion method for the kielbasa? I love it. Must better than when I used the food processor for the Mortadella. I'm going to use this method for making pate next time.

Yeah, I think I'll try that.

For the Poblano, I just used a wooden spoon while adding in the ounce of ice water the recipe called for and it came out better than when I used the mixer for the Italian...plus less to clean up.
post #268 of 1023
Thread Starter 
Quote:
Originally Posted by BDC2823 View Post
Yeah, I think I'll try that.

For the Poblano, I just used a wooden spoon while adding in the ounce of ice water the recipe called for and it came out better than when I used the mixer for the Italian...plus less to clean up.

Interesting. I'm pretty sold on the paddle attachment. Also, I'm lazy
post #269 of 1023
uh, gawd, it's such a sausage fest in here... Seriously this stuff looks so good my Rabbi would probably give it a nibble
post #270 of 1023
Thread Starter 
Quote:
Originally Posted by Master-Classter View Post
uh, gawd, it's such a sausage fest in here...

Seriously this stuff looks so good my Rabbi would probably give it a nibble

Thanks.

Seriously, can do all beef Kosher stuff, although it will have a slightly different texture. Brisket is a no brainer for Kosher smoking too!
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