How to Make Kielbasa, Smoked Ready to Eat.
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- เผยแพร่เมื่อ 30 พ.ค. 2021
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In this Video i'm going to give you the recipe and steps on how to make kielbasa.
This video was a request we got so we are happy to make it for you!
As promised in the video here are the two recipes:
Polish Garlic
Salt 15g/kg
Black Pepper 2.5g/kg
Garlic 5.5g/kg
Marjoram 1g/kg
Sugar 2.5g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
Water 100g/kg
Ham
Salt 15g/kg
Brown Sugar 4g/kg
California Ham Spice 1g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Liquid Smoke 0.5g.kg
Binder 10g/kg
Water 100g/kg
Smokehouse Steps
1. Dry for 1hr at 150-155f
2. Smoke 1hr at 155-160f
3. Cook at 185f until internal temp hits 160f 71c
If you guys like the recipes and videos subscribe and give it a thumbs up for more!
I'm always up for request, suggestions, and feedback!
Thanks again and enjoy!
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I - แนวปฏิบัติและการใช้ชีวิต
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Thanks again for watching guys! As always I'm open to feedback and suggestions and I hope you enjoyed/found this video informational.
Thats is the best ham kielbasa l have ever made thanks so much for the recipe plus got some farmer sausage in the smoker right now waiting on it to finish
No idea how the YT rabbit hole brought me here after I woke up, but I'm hooked.
Great production value.
Made it and the whole family loved it! Making it again this weekend!
Well done! A simple, yet delicious sausage!
Wow really cool
Very informative. Thanks
I am going to give this a try!
Just tried this recipe this weekend thank you very much it was very tasty!!!
Fantastic, great to watch, perfect
Thank you very much!
advanced course ! enjoyed.
Glad you enjoyed it!
Fantastic this is a must make everyone! Thanks Duncan
Thank you Darren I am happy to hear it was a hit!
I love the recipe..
Thanks Jeff!
Interesting concept mixing two different grind sizes! I'm just getting started in this sausage making hobby and have a lot to learn. Very informative video - thank you for posting!
Thank you L J. I hope you stick it out it can be quite the rewarding hobby! Enjoy!
AWESOME Thanks, This Happing 2day 4 sure. ALL your Vids ROCK.
Thank you Miles. Also I think your display picture rocks!
I am loving your videos sir! Thank you very much for taking the time and doing these tutorials. I just made 15 pounds of your bratwurst recipe, and broke out my sausage stuffer that has sat idle for the past 5 years.
Hey mayhemlikeme that's too cool man. I like hearing that! Glad you liked it!
I just tried your recipe.
OMG!! Best Kielbasa I have ever tasted!!
Thank you so much for making these videos.
That is so cool! I am really pumped you liked it. Thanks for watching!
Your very good at alternating things like casing style, size, meat texture, fat % etc. Not just changing the spice profile. This all changes the experience of a sausage. Sometimes even more than the spices that go into it. Thanks for the videos!
Thank you I couldn't agree more. Sometimes those texture or fat % make all the difference.
Love your videos.
Thank you!
I made the Polish Garlic and it was absolutely delicious!
Thanks gain Noel glad you liked it!
Great videos Duncan, entertaining and educational. Made Bratwurst yesterday Tastes GREAT!
awesome
Glad you liked it.
Poland Kielbasa is excellent with cold beers!
All your videos are very informative.
Thank you I hope they help home sausage makers out. Sausage can be really delicious and fun.
Enjoyed the stop we made at your meat shop a few weeks ago, loaded up on several of your specialties while there and all were very good. I had to give this recipe a try and wow! it turned out great, I will definitely be making more when this batch is done.
I'm glad you enjoyed it! I'd never had someone swing through because they seen the TH-cam videos before. I thought that was pretty cool.
Well that's good to hear you liked it. Thanks again!
OMG - I can't believe you got a negative comment. Handled it very well - congrats. This is my FAVORITE - ever - bought or made - sausage. I couldn't find the California Ham - substituted with Allspice, Cloves, Chili/red pepper flakes and cinnamon - but, this is by far the best sausage I've ever tasted. Thankyou so much. Next stop - either sweet Thai or Honey Garlic - yum...
Thank you haha. It quite popular for sure. That is a pretty close mix to California Ham spice. I hope you enjoy the snack sticks too!
My name is Darin I made 28 lbs of the Italian sausage it turned out amazing thank you for the videos
Hey Darin, i'm happy to hear you made some up and it turned out! Enjoy!
Duncan, good stuff as always.Thank for your time to share your knowledge. Please clarify the use of liquid smoke on the course side when your smoking the entire sausage in the end.
Thank you
In my experience the use of liquid smoke is to help even out the natural smoke flavor throughout the product. On large smoked meat it is hard to get the smoke really deep inside. So on the course grind meat and then on the inside of a fairly large casing it is hard for a natural smoke to get deep flavor on the inside the kielbasa. Hope this helps explain it.
Another great recipe! Never made with ham. Normally stuff into sheep casings
Thanks again Rusty!
I would love to see you brake down the meat. Getting it ready for the grinder. Pork shoulder, butt, beef brisket that kind of stuff. Removing silver skin what is waste what is the best fats removing large arteries. I have been making sausage for many years but I never felt like I was good at the trim stuff and would love to see you do it and teach us the tricks if there are any. Anyway great video I have never tried the 2 size grind before I will do it next run. Thanks for sharing.
Hey Taz man here is the link for the hog cut and wrap. I haven't made a beef one yet though.
th-cam.com/video/LSqJ0pr2RUk/w-d-xo.html
Love the video. Trying to find California ham spice in Montreal. Wold love to see you make cheddar jalapenos. Your insta pics look really good!!
Hey Eric i'm glad you are enjoying them. You betcha Jalapeno Cheddar Sausage is definitely on my to-do list. I'm not familiar with the supply shops in Montreal, here are a few that I have used that carry it though.
jbsausagesupplies.com/products/product/california-ham-spice
www.waltonsinc.com/california-ham-spice
www.halfordsmailorder.com/products-search?qs=california+ham+spice
@@duncanhenryThnx for the tip. Went with JB Sausage. Making mine tonight!
@@ericmisson2796 Your welcome. Enjoy!
I always use a 3/4 in plate in the grinder. Grind, add spices, grind once more.
Natural hog 35 mm casings.
I enjoyed the video and will continue to watch them all ! I have another question for you . A small batch of a 100 grams will make a 4 kg batch without rusk . I appreciate what you are doing and would be glad for all the help that you given me before thanks !
Hey Bernard, you betcha! So 25g will do 1kg then plus your rusk/binder (however much of that you choose to use. Usually around 10g/kg). Or 11.3g per pound plus rusk.
What kind of humidity are you aiming for in the smoker?
I love watching you and seeing how you make all this stuff and how you smoke it I don't have a big smoke like you and I don't have a traeger but I do have a little electric smoker it's kind of square like yours you've given me a lot of ideas I want to thank you for that Kent Baio Northwest Arkansas keep them coming I'm enjoying them all great job Duncan
Awesome. About how long for the smoking and cooking? Thanks
Thank you. The cook usually takes around 2hrs at 185 with those casings.
Hi Duncan. Are you using soy protein isolate or soy protein concentrate for your binder. Thanks Ken
Hi thanks for the great video one question when you say binder are you using non fat dry milk powder ? or something else. Thank you
Your very welcome. I usually use soy protein extract. I have a more detailed video about binders called how to make a sausage recipe. It goes into more depth.
Could you do a recipe for Chicago Maxwell Street sausage?
Hi Duncan, just reviewing this recipe and got thinking if you could make a video on making head cheese?
Hey Gordon I have one coming up in March.
I am new to sausage making. What is meant by the cure used?
Very nice video. And the recipe seems pretty good(Make my own keilbasa with my dad) noticed you say in the video 3.5grams/kg but the Polish Garlic says 2.5g/kg. Don't think it'll be too bad, just thought I'd bring it up😅
Thank you. Yes I find with Garlic you can play with that one a bit. I usually use it anywhere from 1g to 8g/kg. I'm glad you liked the video though.
Oh. I made mistake. I was referring to the black pepper😅. In the video you said its 3.5grams but in the recipe for Polish Garlic it says 2.5grams
@@benoneypuga1590 o lol no worries it is all good. Those are pretty close.
Love your videos, just curious why you only smoke for an hour or so in your recipe. What is the max time you actually run smoke for most of your sausages?
Thank you! You can definitely smoke longer if you wish. I find with that 1hr to 2hr mark of smoking (after a 1hr drying step) is about all you need to get the smoke flavor. You can do more smoke then it starts to be a dominant flavor.
My nose didn't start itching till i watched this video
How do I get a cookbook with your recipes
Have you made any Andouille video? Would be an interesting video.
I haven't, I also have never had Andouille, ill have to do some research.
@@duncanhenry sweet, thank you! Love the videos!
Can you simply buy a cured ham and coarse grind it?
Have you ever used any of that flavored salt I found one that was Apple smoke and I was just wondering how well it would be
I have. I don't really use it though because I find I can get those flavors through the process.
If you don't have a smoker though it might be a good substitute for that flavor.
OK, I finished making a smoker and I want to make venison keilbasa. I'm a country boy and have no clue what 15g/kg means..
Laugh all you want, but this is no joke. I plan on making 5 lb. batches to get started..
Could you give me recipe in oz., teaspoons, tablespoons, etc., per lbs. of meat?
Thank you and I anticipate your reply.. Steve
hello. have you read this?
Hey there Steve 5lbs = 2.2kg
The best way I find to make up sausage spices is to use grams. You will need a gram scale to make this work. All your sausages will come out perfectly consistent once you find one though.
Then take all the ingredients and multiply by 2.2kg
Also 1lb is 0.454kg
1kg is 2.2045lbs
I'm sorry buy I don't have my recipes worked out in table and teaspoons.
Can you stuff these types of sausage using your grinder or is the stuffer an absolute must?
Nope you can defiantly use a stuffer horn for your grinder no problem.
what's the binder?
Fantastic channel that I have discovered here. I’ve been watching about a week straight. Keep it up! Go on podcasts as a guest interview and work Facebook and Instagram to drive your subscription numbers up Duncan. Thanks!
Hello Duncan , my name is Darin I have a quick question, if I make smoked sausage and freeze it do I need to put cure in it ?
If you use these smoke steps you will need cure. The reason we use cure is it slows bacteria growth for the couple hours it is below 60c 140f
@19:55 He meant 70 degrees CELSIUS not farenheit
Thank you.
Really appreciate the recipes, to many videos just using prepackaged kits.
Thanks I'm glad you found it useful!
How to make blood pudding sausage
Please what type of binder ?
Soy protein. Check out this video for in depth details th-cam.com/video/Va5rLBNiG9M/w-d-xo.html
Can you make a video of all your ingredients you use or subs??
Like everything on my spice shelf?
@@duncanhenry for your kielbasa ingredients and future recipes. You mention the ingredients but dont know the brand you use.
What do you use for binder
Soy Protein.
@@duncanhenry thanks also have a question have a made a video on making Smoked Hungarian sausage
What brands binder you use?
ADM soy protein extract.
Can u list all the brands On your ingredients? Thanks
I would really love to see a video of your shop running full tilt. I am interested in watching "production" meat shop in action. who is doing what, timing of using the smoker. etc. Please.
When you say binder, what are you using? It looks dry, what ever it is.
Колбаса kolbasa
I don't know if you do this but I'd love to learn how to make hot hog head cheese or do y'all just do sausages?
Hello Duncan, love your channel! Your style is down to earth and informative. I can't find California ham spice anywhere would you know if it goes by another name ? May I suggest a Pastrami recipe using the correct cut, beef navel.
Thank you. Good day.
You didn’t put the meat weight in recipe!
If You try to make a Polish sausage feel free to ask a Polish guy to guide You. I see a several mistakes in this video. You have a incredible machine park, but feel free to ask the people who done it more once. "Feel smoke"
Thanks for the suggestion. Are you a Polish Butcher? Also what does Feel smoke would you discoverer that mean?
@@duncanhenry I'm a slightly amateur, but what i'm talking about is the basic known for almost every polish sausage maker :) First of all - you should classify the meat. There are 3 basic classes. That determines the size of fragmentation. Lean meat - bigger holes in the mincer, fat meat on the smaller one. We add a beef minced on the smallest holes to make a "glue". In your recipe I see the cure which I think is potassium nitrate ?? We use this about 19g/kg on the meat chunks (after classification) 2-3 days earlier. Feel smoke is some kind of salutation/greeting fo butchery amateurs. Anyway very good job :) !
I don’t understand why you refer to it as a ham product. As I understand it ham is a cooked piece of pork that’s ready to eat. Your ingredients looked to be all raw at the start so not a ham. Maybe it’s a (UK)/North American terminology difference.
Right, thanks for the question. To make the Ham we need to start out with a raw product. In this case it is pork chunks. Then we season it with seasonings that are in ham and in the end when its fully cooked and smoked you have small bits of ready to eat ham in the sausage.
Isn't ham a cured prk leg.not cooked.
Isn't ham a cured prk leg.not cooked.
You scratch your neck --- wiping your nose on your sleeve --get your gloves on! And all polish sausages are not all smoked! Fresh and smoked!
So when you say ham are you talking about using a cured and cooked ham?
This guy babbles up down around and sideways before he ever bothers to get to any point. Good lord unwatchable.
Nearly 100,000 watches so far. Thanks for giving it a go though.