My small but delicious contribution

[Trouble]

I haven't tasted the Pig Candy yet (I plan to make some for Christmas), but I would imagine it is somewhat similar:


http://www.gomeat.com/themes/default/images/products/beauty-shots/large/HF_lrg_2_pdt_PolskaKielb_Fr1.jpghttp://www.gomeat.com/themes/default/images/products/beauty-shots/large/HF_lrg_2_pdt_PolskaKielb_Fr1.jpghttp://www.gomeat.com/themes/default/images/products/beauty-shots/large/HF_lrg_2_pdt_PolskaKielb_Fr1.jpg

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http://www.allatini.gr/data/proionta/dark_brown_sugar.jpg

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http://ecx.images-amazon.com/images/I/21GM8GN6S9L._SL160_.jpg

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http://www.singaporeair.com/saa/zh_TW/images/exp/eot/dining/exp_yummy_lg.jpg

[bigslickwood]

mmmm.... kielbasa :drool:

I'm actually making about 10lbs of kielbasa today. Mixed up the meat mixture and it's curing tonight. I'll stuff it into casings and dry it tomorrow. Smoke it Tuesday. Eat it Thursday night as part of the big crab boil.

In the words of Tenacious D: "My Kielbasa Sausage has just got to perform..."

If anyone's interested in making sausage, this guy's website is fantastic. It seems to have been invaded and throws up a bunch of popups, etc. but he's well known as one of the best sources of sausage making info on the web.
http://lpoli.50webs.com/AlphabeticalList.htm

[dermaestro]

I love kielbasa by my wife isn't a big fan. There's a deli down here in Carlsbad that has one with jalapeno cheese in it that's pretty good.

Thinking I may go get some now!

[T]

A few NSFW lyrics:
http://www.youtube.com/watch?v=4fbli2HUcw0

you aren't the only one who enjoys some keilbasa sausage.

The D even wrote a song about it.

T

[bigslickwood]

Sausage just went into the smoker (after pics in a couple hours):
http://i219.photobucket.com/albums/cc50/5rowleys/IMG_0592.jpg

6.5 lbs pork shoulder
125 g. water
45 g. brown sugar
22 g. salt
16 g. MSG
12.5 g. phosphates
9.5 g. white pepper
9 g. garlic powder
6 g. cure #1
6 g. liquid smoke
8 g. mustard seed
1.5 g. marjoram
1.5 g. sodium erythrobate

Grind cold pork through a 3/8" plate. Mix all other ingredients into the water, and then pour over the pork. Mix throughly and keep stirring until very sticky. Cover and let sit over night. Stuff into 35mm" natural hog casings. Let dry overnight. Smoking at about 200F until internal temp of links hits 155F. Using hickory and cherry wood.

edit: at all stages until you actually cook it, the meat should be kept as cold as possible. Sit over night in the fridge, not on the counter, etc.

[bigslickwood]

After:
http://i219.photobucket.com/albums/cc50/5rowleys/IMG_0593.jpg

This is my best batch to date (of about 6 attempts), in fact this went from just 'OK' to 'really, really good'. Great flavor, good mouth feel (IMHO, important in a sausage), good snap from the casing, all around solid effort. It should be great with Christmas dinner (crab legs, shrimp, sausage, corn on the cob, fingerling potatoes - all boiled together and dumped in the middle of the table to be eaten like a pack of jackals).

[j p frog]

After:
http://i219.photobucket.com/albums/cc50/5rowleys/IMG_0593.jpg

This is my best batch to date (of about 6 attempts), in fact this went from just 'OK' to 'really, really good'. Great flavor, good mouth feel (IMHO, important in a sausage), good snap from the casing, all around solid effort. It should be great with Christmas dinner (crab legs, shrimp, sausage, corn on the cob, fingerling potatoes - all boiled together and dumped in the middle of the table to be eaten like a pack of jackals).

YKHIKYG?:)

[Dr Lecterr]

Good......Mouth.......Feel........

Um, :backing away slowly:

[bigslickwood]

LOL, obviously no sausage makers around here...

"Mouth feel" is a common term referring to things like the coarseness of the grind, texture, the dryness/juiciness, the lean/fat ratio, etc. Eat some bad homemade sausage, and then some good, and you'll know what I mean.

That particular 8" long, thick, red, sausage felt great in my mouth. Especially when you bit through the skin and the juice squirted... :)

(tried to find the SNL skit with Alec Baldwin and the "Schwetty Weiners", but no luck)

[j p frog]

LOL, obviously no sausage makers around here...

"Mouth feel" is a common term referring to things like the coarseness of the grind, texture, the dryness/juiciness, the lean/fat ratio, etc. Eat some bad homemade sausage, and then some good, and you'll know what I mean.

That particular 8" long, thick, red, sausage felt great in my mouth. Especially when you bit through the skin and the juice squirted... :)

(tried to find the SNL skit with Alec Baldwin and the "Schwetty Weiners", but no luck)

sorry man, had to razz you a bit...but they look fucking fantastic!:)

[Zemo]

You know, I've never said this to another man before (That you can prove) But I'd love to taste your sausage Slick!

[j p frog]

You know, I've never said this to another man before (That you can prove) But I'd love to taste your sausage Slick!

you have officially caught Swanky-itis....FAG! :)

[timsta007]

LOL, obviously no sausage makers around here...

"Mouth feel" is a common term referring to things like the coarseness of the grind, texture, the dryness/juiciness, the lean/fat ratio, etc. Eat some bad homemade sausage, and then some good, and you'll know what I mean.

That particular 8" long, thick, red, sausage felt great in my mouth. Especially when you bit through the skin and the juice squirted... :)

(tried to find the SNL skit with Alec Baldwin and the "Schwetty Weiners", but no luck)

I worked in a meat department for 3 years in college and sometimes would make over 100 lbs of sausage in a day. Never heard of the term "mouth feel" but I'll take your word for it :D either way I know what you mean and you're right that it's critical to making a good tasting sausage. Mostly it has to do with the grind and the amount of liquid mixed into the meat/seasoning mix, and because meat dept or sausage production places have the large equipment to make everything easier. BSW, do you grind yourself for your sausages? nothing like fresh ground pork, seasoned, cased, and cooked all in an hour or so.

[Rounder Wannabe]

http://jeremy.zawodny.com/misc/SNLPete.mpg

[bigslickwood]

BSW, do you grind yourself for your sausages? nothing like fresh ground pork, seasoned, cased, and cooked all in an hour or so.

I do grind my own. I used pork shoulder, which naturally has about an 80/20 lean/fat ratio which is about right. I just have the standard Cabelas meat grinder. It's fine for up to about 10 lbs, but if I were doing more than that I'd want a larger, higher power unit. It'll grind and then put on a different attachment to stuff.

The sausages I've been doing are cured and smoked. I might try a batch of 'fresh' brats next time.

[timsta007]

I mostly do fresh just because I don't have a smoker right now. Just pop 'em out and throw em directly on the grill. Delicious.