Homemade Smoked Kielbasa
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- เผยแพร่เมื่อ 29 ม.ค. 2022
- I make 10 lbs. of homemade smoked kielbasa. This smoked Polish kielbasa turned out fantastic and the smoked flavor from the pecan and applewood pellets mix was AMAZING!
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NOTE: THE FOLLOWING RECIPE IS FOR 5 LBS!
Mix together until dissolved: (For changes I used in making 10 lbs. see
2 cups cold water NOTES NOTES NOTES below)
1 tsp insta-cure #1
7 tsp kosher salt
Set in fridge until you get the meat and seasonings mixed to keep cold.
*(The insta-cure#1 is a basic cure for meats and takes very small amount when using. Please read and understand how to use insta-cure).
Sausage Mixture
*For 5 lbs. of meat
Mix together:
4 lbs. ground pork shoulder (or your desired cuts of pork)
1 lb. ground chuck (or your desired cuts of beef)
Once mixed add:
1 tbs sugar
1 tbs garlic powder
1 tbs ground black pepper
1/2 tbs onion powder
2 1/2 tsp mustard powder
2 tsp. Marjoram
1 cup powdered non-fat powdered milk
* I Mix all ingredients into the meat and mix really well.
Now I get the water with the insta-cure#1 and Kosher salt mixture from the fridge and add it to the mix. I mix again very well and keep mixing until it is very tacky and sticky. Don't stop mixing until you get it tacky and sticky.
Now I place the sausage mix into the fridge to keep cold until I get my sausage stuffer set and ready.
I purchased and used the LEM 25-35mm hog casing. Read the directions on the package. You will need to rinse them really well several times and then let them soak in warm water for at least 30 to 60 minutes.
I Load my sausage stuffer with the meat from the fridge removing any air the best I can and start loading the hog casings. I tie off the end of the hog casings and twist into links.
After making the links I take a pin (I used a corn cob holder (sterilized) and prick holes on both sides of the sausage links. This helps in drying the casing. After pricking the holes, place the links in the fridge overnight and this will also help the casing dry.
The next day I fire up the smoker and hang the sausage links from wood dowls I made and smoke the sausages as follows:
2 hrs. at 175°
1 hr. at 200°
1 hr. at 225° or until internal temperature reaches 153°.
I removed them from the smoker and placed them in a cold water bath for about 10 minutes. I then pat them dry and placed them on cooling racks and let them set for two to three house or until the reach room temperature letting them bloom.
I than vacuum seal them, date and place into the freezer.
NOTE NOTE NOTE!!!!
FOR 10 lbs. I doubled all the ingredients
except for the water and powdered milk. I used 3 cups of water instead of doubling.
And I used 1 1/2 cups of non-fat powered milk
instead of double.
All other ingredients were double for 10 lbs.
Please Like and Subscribe!
Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
#Kielbasa #Homemade #PitSmoke
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Great looking Kielbasa ! I started making my own sausages back in my mid 20s, I'm 62 now and still cranking them out, so much better tasting than what you can find commercially.
Thank you for stopping by and watching! These Kielbasas taste fantastic! Much better than store-bought for sure. Have a great day
That is just amazing! I really loved this video!
They turned out really delicious! Thanks for watching and have a great day!
I have heard it said 'you don't want to see what goes into sausage', but this looked appetizing all the way through! My mouth was actually watering at the end when you were talking about the smell and taste of the finished product. Excellent!
Thank you! I've heard the same thing lol...The best thing about making it yourself, is you know what is going into your sausages. This was made with pork shoulder and lean beef chuck...It tastes amazing! Thank you for stopping by and watching and best of all have a great week!👍
I know its been 2 years, but you should narrate some e-books . You have a very relaxing voice
Thank you for the kind words and thank you for stopping by and watching! I hope you have a wonderful day!
Fantastic. You have given me the inspiration my friend. I'm making these tomorrow.
Thank you so much for stopping by and watching! I love making Homemade Smoked Kielbasa and the taste is increadable. I'm very happy you enjoyed the video and found it helpful. Have a great day my friend!
That Kielbasa looked crazy good, great color, homemade is where it's at👍👌one of my favorite sausages! Thanks for sharing Charley! Have a great one brother, you all stay safe!👍👊🍻🍺
These are great and the flavor is fantastic! The Pecan and Apple wood pellets were spot on. Love homemade for sure! Thanks for watching Craig and have a great week brother!👍👊🍻
They look perfect Charlie I can't wait to do some more sausage. Thanks for sharing my friend
Thanks, Lance! They turned out great! I love grinding and making sausage too! It's almost addicting...lol Thank you for stopping by and watching my friend!👍
Perfect looking kielbasa Charley! The color is perfect and I can only imagine with all those spices and the apple pecan smoke they taste delicious! Awesome job brother and keep on cooking!
Thank you, Charley! This recipe is fantastic! The pecan and apple make a great smoke combination and the taste is amazing!
Thank you for stopping by and watching and I hope you have a great week brother!👍👊🍻
Big thumbs up Charley! I can really appreciate the time and effort involved making this video and making this delicious looking kielbasa! Pecan is just about the only wood I use for smoke so I know these are great.....they sure looked great too!
These turned out great, Rob! The flavor of the pecan and apple is amazing! Pecan and apple are mostly all I use too. Thank you for stopping by and watching, and have a great day my friend!👍
Awesome process! Kielbasa looks moist and delicious! I know your house smelled good while the kielbasa bloomed!
Thank you and oh yeah the house smelled wonderful! Thank you so much for watching my friend! I hope you have a wonderful week!👍
Nice job. Looks amazing.
Thank you, they are delidious! Thanks for viewing and have a great day!
Hey Charley Kevin at ManKitchenRecipes sent me over. Excellent Kielbas my friend. Cheers
Welcome my friend! These Kielbasa's turned out fantastic! I really enjoy watching Kevin's channel and seeing what recipes he's cooked up. Thank you for stopping by and I hope you have a great week! 👍
Hey Charley! Those smoked Kielbasa's look terrific and I bet they did smell amazing! The color is perfect and I'm sure that loaf tasted amazing too! Thanks for the tip on adding water to the inside of the hog casing, that totally makes a lot of sense! I'll definitely be doing that the next time I make sausage! Have a great week brother!👍👊
Thank you, Kevin! These Kielbasa's turned out fantastic and that pecan apple mix really made them come alive with flavor! I think I've become addicted to making sausage...lol. Have a great week brother!👍👊
Wow this looks super delicious brother, I can just bite into one and taste the flavors. Awesome job. 👍🍺
Thank you! They turned out amazing! The pecan and applewood really drove the flavor home! Thank you for watching and have a great week!👍👊🍻
Awesome 😎
Thanks man!
Awesome video my friend I love to make my own sausage myself that's the only way you going to really get some good sausage love your recipe
Thank you, Stelly! These turned out fantastic! You're right, the only way we know what we're getting is to make it ourselves...which tastes a whole lot better for sure! Thanks for watching my friend!
Watching a delicious video makes me want to eat i♪
Thank you for the interesting recipe😀
Thank you, it is delicious! Thank you for stopping by and watching!
Great looking Polish sausage Charlie, I need to get a grinder
Thank's Charlie! I love making sausages and sausage links. I don't know what I would do without my grinder. Thank you so much for watching my friend!
Amazing color no doubt great cook my brother
These are delicious and I love the smell and taste of the Pecan and apple wood pellets. Thanks for stopping by and watching brother!
@Pit Smoke of course my brother stay safe out there
Wow that's great. You have a wonderful channel. New subscriber from Japan ⚘
Thank you for watching!
👌👍
Thank you for stopping by and watching!👍
Looks great, did you used a pellet smoker or wood chip smoker?
I use a Pit Boss vertical pellet smoker. It makes it so easy to smoke meat. Thank you so much for watching and have a great day!
nice upload~ have a nice day💕💕💕👍
Thank you for watching!
Hey Charlie! This was Terrific!!!! 👍 I really liked your combo of the Apple and Pecan for the smoke. 👍 Liked how You twisted them to
make manageable link sizes. Worked out great for packaging and freezing. Yep that insta-cure does make it sticky. 😁 I gotta ask about
using the powdered milk, what's that do for it? I've made this in the past and I wish I had the time to do it more often. BTW......We could
have one great meal with Your Kielbasa and my Sauerkraut. 😁 Great Vid My Friend! Hurry up and get that 1K Subs to start making a
few bucks. 👍 Metal On! \🔥/
😂 I was gonna ask about the powdered milk too and then saw you ask, so now he doesn’t have to answer twice.
These Kielbasa turned out really great and taste fantastic! The Pecan and Apple pellets really gave this Kielbasa's a fantastic taste. I try twisting them differently every time I make sausages lol. The powdered milk is used as a binder helps cooked sausage retain moisture and helps to enhance the flavor of the product. Oh, yeah!!! Let's throw some of these Kielbasas in with that sauerkruat for sure!!! I love it that way too! I'm working on the 1K subs and at 3k+ on watch hours, so they're running neck and neck...Thanks, Ken for stopping by and watching! I very much appreciate the support! Have a great week my friend! Oh, could you pass the sauerkruat, please..lol😋👍👊🍻
Charlie, I don’t have a stand up smoker. Can I still smoke kielbasa on racks in my smoker?
Yes, you can. Just lay them on the grill racks and they should do fine. Thank you for watching!
So how much salt, insta cure, and water is used for 5lbs of meat. That part of the directions was confusing to read
I used 1 teaspoon of Insta-cure #1 per 5 pounds of meat (Be sure to follow the directions on your Insta-cure #1 package or container). 7 teaspoons of kosher salt per 5 pounds of meat. You can add more or less salt if you wish. These two ingredients are mixed in the cold water to dissolve and placed in the refrigerator until needed. The directions are in the descriptions. I hope this helps and thank you for watching.
@PitSmoke thank you. Looking forward to trying the recipe. It looks great!
Awesome Charley. Can you spare a pound or two? Lol. Thanks for the recipe. I will try this out one day for sure as I just got grinder and sausage maker. If that’s what it’s called. Definitely need to pick up some certain ingredients. Any special brand of insta cure? 100% new to this and never made before. Grew up eating this keilbasai though. Apple and pecan are definitely great woods. Would you say you went heavy or light on the wood. Thanks brother.
Thanks, Chris! These turned out great! I use the "Insta Cure#1 or insta cure#1 Pink salt" and it doesn't take very much as it only takes 1.1g per pound of meat. You can get Insta Cure#1 online from LEM (Backwoods) and Walton's and I trust the brands they sell and I use no special brand. I just trust what these companies sell. I'm fairly new at this myself and have been doing this for about a year this month. But, it is easy to learn and I really enjoy making sausage. I probably medium smoke. The Pit Boss Vertical smokes more at low temps so, I would guess I started out at heavy and ended up with a light-medium but, I don't have any control over the amount of smoke my smoker puts out other than, the higher the temp the less smoke it puts out. But I would guess a medium would be fine for the 1st two hours and a lighter smoke for the rest of the cook. This is the first Kielbasa I've made but it came out amazing! I hope I answered your questions brother! Stay safe and have a great week!👍
@@PitSmoke thanks so much. I’m definitely looking forward to getting my hands dirty with this.
@@ChrisHansenBBQ what are the spices?
Does poking holes let the juices out?
Poking holes helps get rid of air pockets and helps the skin tighten. The juices will remain in the sausage. Thanks for watching and have a great day!
Thanks for the old school knowledge!
Are you putting smoke on it whole time?
Since this is low and slow it is being well smoked...the smoker will put out more smoke with low and slow. But the whole time it is getting the smoke flavor. Thank you for watchting.
Great video!