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Fresh and Smoked Kielbasi
#5696344
04/12/15 09:12 PM
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Joined: Jan 2010
Posts: 1,840
Hunter-Steve
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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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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5696365
04/12/15 09:25 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5696380
04/12/15 09:40 PM
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Joined: May 2011
Posts: 28,031
skinnerback
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5696591
04/13/15 12:26 AM
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Joined: Jan 2010
Posts: 1,840
Hunter-Steve
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The Pastrami come out fantastic as did the smoked kielbasi. 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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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5697453
04/13/15 04:23 PM
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Joined: Sep 2012
Posts: 12,866
PMK
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"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5698440
04/14/15 12:58 AM
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Joined: Jul 2008
Posts: 33,379
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
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Posts: 33,379 |
Got any recipes you can share.
Ultra MAGA '24.
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5699428
04/14/15 04:36 PM
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Joined: Sep 2009
Posts: 18,543
NewGulf
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That looks really good!
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5699542
04/14/15 05:29 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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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!
It's hell eatin em live
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5701441
04/15/15 08:32 PM
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Joined: Jan 2010
Posts: 1,840
Hunter-Steve
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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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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5701597
04/15/15 10:09 PM
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Joined: Sep 2012
Posts: 12,866
PMK
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heard pork referred to as pickled pork using a corning process but there might be some fancy Italian name
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5701871
04/16/15 12:34 AM
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Joined: Jan 2010
Posts: 1,840
Hunter-Steve
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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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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5702248
04/16/15 03:59 AM
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Joined: Dec 2012
Posts: 759
ChipChipperson45
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Great info Steve. Thanks for posting.
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5702556
04/16/15 02:01 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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Thanks for sharing will have to give it a try.
It's hell eatin em live
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5703704
04/17/15 12:24 AM
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Joined: Jul 2008
Posts: 33,379
bigbob_ftw
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5706172
04/18/15 01:46 PM
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Joined: Mar 2014
Posts: 4,005
JRJ6
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5729576
05/05/15 01:36 PM
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Joined: Sep 2010
Posts: 42
TWT95
Light Foot
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Light Foot
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How did you cook the fresh kielbasa? Simmer in water?
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Re: Fresh and Smoked Kielbasi
[Re: JRJ6]
#5729700
05/05/15 02:59 PM
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Joined: Sep 2011
Posts: 505
conifer
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...and at what temperature and for how long??
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Re: Fresh and Smoked Kielbasi
[Re: Hunter-Steve]
#5730670
05/06/15 12:12 AM
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Joined: Jul 2008
Posts: 33,379
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
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Don't cook it past 155 deg internal. It will dry out too much. Smoke it, grill it, poach it. Its all good.
Last edited by bigbob_ftw; 05/06/15 12:13 AM.
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