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#5696344 - 04/12/15 04:12 PM Fresh and Smoked Kielbasi
Hunter-Steve Offline
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Registered: 01/17/10
Posts: 744
Loc: Plano. TX
I decided to make some fresh and smoked kielbasi with some of the hog I shot last week. I actually took the time to measure the spices and weigh the meet to make sure I did not under or worst case over spice it.

The samples I eat are the best I have ever made. And my wife agrees. Can't wait till the smoked stuff is done. I also tried to spoke my first Pastrami that I corned myself for 2 weeks.

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#5696365 - 04/12/15 04:25 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
bill oxner Online   content
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Registered: 11/03/09
Posts: 33737
Loc: Richmond
Wow.
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#5696380 - 04/12/15 04:40 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
skinnerback Online   content
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Registered: 05/30/11
Posts: 10960
Loc: Rockport, Tx.
up
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#5696591 - 04/12/15 07:26 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
Hunter-Steve Offline
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Registered: 01/17/10
Posts: 744
Loc: Plano. TX
The Pastrami come out fantastic as did the smoked kielbasi.

grill

Only about half made it to the freezer. It was so good that the minute I brought it in the house everyone came in the kitchen and started grabbing it. And one bite let to 3 or 4 helpings. Could not believe my son eat so much. Maybe I can get him into hunting so he can help get the meat!



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#5697453 - 04/13/15 11:23 AM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
PMK Offline
THF Trophy Hunter

Registered: 09/10/12
Posts: 5107
Loc: Central TX (Gtown/Austin)
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#5698440 - 04/13/15 07:58 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
bigbob_ftw Online   content
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Registered: 07/26/08
Posts: 14196
Loc: White Settlement, TX.
Got any recipes you can share.
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#5699428 - 04/14/15 11:36 AM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
NewGulf Online   content
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Registered: 09/16/09
Posts: 14448
Loc: New Gulf, Texas
That looks really good! up

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#5699542 - 04/14/15 12:29 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
redchevy Offline
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Registered: 10/25/04
Posts: 23882
Loc: Texas
Have made pastrami with a top round out of a deer hind 1/4 that came out really great.

Sure wouldn't mind hearing any recipes for the sausage. Love trying new stuff!
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#5701441 - 04/15/15 03:32 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
Hunter-Steve Offline
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Registered: 01/17/10
Posts: 744
Loc: Plano. TX
When I get home I will get the recipe for the sausage and the pastrami.

The pastrami was first corned for 10 days. I have to say that turned out amazing.

My next hog I will try to make into pork pastrami. I'm told that is called something else(Italian) but I will make it the same way and see how it turns out. Wish I had some left to try now.
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#5701597 - 04/15/15 05:09 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
PMK Offline
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Registered: 09/10/12
Posts: 5107
Loc: Central TX (Gtown/Austin)
heard pork referred to as pickled pork using a corning process but there might be some fancy Italian name
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#5701871 - 04/15/15 07:34 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
Hunter-Steve Offline
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Registered: 01/17/10
Posts: 744
Loc: Plano. TX
Here is my recipe for fresh kielbasi:

Grind your meat with a course grind (7mm). I add 25% ham to whatever fresh pork I have b weight. Don't trim any fat off. I usually get a cheap whole ham but or shank and cut it up to grind it with the fresh pork. Make sure all the meat is as cold as you can get it so it grinds well with the fat.

Now weigh all the ground meat. The following spices are for 5 pounds of meat. You will have to multiply or divide accordingly to you total weight.

For each 5 lbs of ground meat:
8 teaspoons of granulate garlic or 8 crushed fresh garlic cloves
2 tablespoons of Kosher salt
1 tablespoon of fine ground black pepper
1 tabelspoon of dried marjoram
1 cup of ice water (can use red wine too)

Put all that in a bowl and mix till all is wet. the Marjoram is hard to get in the water you will see it is a very fine powder.

Now pour that in with your ground meat. I use a meat mixer to mix it all up. But you can use your hands it is messy.

Now let that sit overnight in the fridge. I put it in large ziploc bags and put in cooler with block of ice.

Optional-- If you like very tender sausage run the meat though the grinder one more time with a smaller plate 4.5 mm

Next day stuff it in the casings. I use the natural pork casings from my local butcher. But you can get them from Cabelas too.

I'll post the Pastrami process later.
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#5702248 - 04/15/15 10:59 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
ChipChipperson45 Offline
Tracker

Registered: 12/12/12
Posts: 728
Loc: Austin
Great info Steve. Thanks for posting.

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#5702556 - 04/16/15 09:01 AM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23882
Loc: Texas
Thanks for sharing will have to give it a try. up
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#5703704 - 04/16/15 07:24 PM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
bigbob_ftw Online   content
THF Celebrity

Registered: 07/26/08
Posts: 14196
Loc: White Settlement, TX.
Thank you sir!
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#5706172 - 04/18/15 08:46 AM Re: Fresh and Smoked Kielbasi [Re: Hunter-Steve]
JRJ6 Offline
Extreme Tracker

Registered: 03/13/14
Posts: 3925
Loc: Dallas, TX
cheers

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