Celebrate Sausage S01E21 - Kielbasa
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- เผยแพร่เมื่อ 20 ต.ค. 2020
- #Celebratesausage
Welcome to Celebrate Sausage. Today we are making Polish Kielbasa
You can find a printable version of this Smoked Kielbasa here: twoguysandacooler.com/smoked-p...
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Eric
Hi Eric, I made Kielbasa today, I watched this video (which was awesome), and I also watched Smokin Joes pit BBQ Kielbasa video, I combined the 2 and made 12 pounds of smoky kielbasa today, I just took them out of the smoker and their in an ice bath now, the flavor is amazing and the texture is perfect, their a nice dark mahogany color. Thanks for this video Eric, you are truly the best, thanks brother.
🇮🇹😎🇮🇹
That is awesome! Congratulations!!
Here's a trick if you want to have this with stewed cabbage. When boiling your cabbage add a little crushed caraway to it. It reduces the sulphur smell of the cabbage as it cooks. ;-).
This sausage taught me that you need to be exact with your measuements and that slight changes in recipe make a big difference.
I've seen many sausage recipes that look like they had similar ingredients but weren't kielbasa. I couldn't comprehend how such slight changes in recipe or procedure could make a big difference. But these were delicious and just like I was hoping.
So slight changes do make different sausages. This hobby is more fun than I expected.
You know Eric... As I make this today, I can't help but wonder how many people are now making their own cured meats and sausages.
Once you have a few basic tools, spices and the knowledge _(thank you again)_ it's a win-win situation. The quality is far superior of almost anything you can buy, and the cost is less than half the price.
As I was cutting up my shoulder roast last night, I was thinking about all the times I've bit into a 'commercial' sausage, crunching on something. (cartilage or bone). Not only will I never have to worry about that again, but I'm having fun and looking forward to experimenting a bit.
Excellent 😊. I'm glad to hear about your great experience!! It's a very rewarding craft..
YES! Thank you. Very versatile sausage. Recent favourite is sauerkraut soup.
I grew up eating kielbasa my grandma used to make me kapusta with crusty bread
This turned out fabulous. Reminds me of the old small town meat shops in Minnesota. Sadly they are all gone. Thanks for putting this together for us.
Take the #celebratesausagechallenge. You can find a printable version of this Smoked Kielbasa here: twoguysandacooler.com/smoked-polish-kielbasa/
Always a crowd favorite and a center piece for a family meal!
So true!
I recently tried your bacon recipe that uses Eco-Cure. It is delicious and is now my go to recipe. You mention in the bacon video that you can substitute Eco-Cure 1 to 1 for Insta-Cure in other applications. I am going to try making your kielbasa recipe soon and wanted to know if I can also use Eco-Cure in place of the Insta-Cure. We try to avoid nitrates as much as possible, but I don’t know enough about curing meats to make the substitution on my own. I’d welcome your advice. Thanks!
That's one of my favorites to make like to add some jalapenos and cheddar cheese sometimes also.
Hi Eric I been making Kielbasa since the 80s,had a sausage store in Ct. a true polish kielbasa is pork and beef.
The work Kielbasa simply means sausage. There are lots of ways to prepare kielbasa. This recipe came from a Polish Butcher. I suppose you'll have to explain the difference to him.
One correction, drying is not only for curring and adhering, if you start to smoke weet "kiełbasa" ;) you can get unwanted flavour from the smoke. Simple like that but can ruin whole product. Also in some versions the crushed dry juniper berries are added... there is tons of different recipes for what is called Kiełbasa outside of poland :)
What would be the best wood to use for this recipe.
Thanks Eric, I have a question regarding the final temp of 145º F. This seems low for pork but does it have to do with the smoking and the cure?
Thanks a ton for your videos, I went full hog a few weeks ago and bought a Meat Sausage stuffer, a #32 grinder and 50 lb mixer... I'm an avid BBQ guy and have a great smoking set up including cold smoker. My first go round of sausages 30 lbs of Kielbasa yielded some good sausages that are in the fridge for smoking tomorrow. My Question to you is because my sausage sizes are inconsistent, I was wondering if I stop smoking when I hit 145 -150 and ice bath them, is it ok to seal them and drop them in a sous vide to make sure that the thicker links get to that temp in case they didn't?
Nice. That's the way to do it!!. Absolutely you can do that.. Let me know how they come out!!
Hi Eric. I made up 1kg pork, according to your printed recipe and found 18g of salt way too much. I added another 500g of meat to quieten it down. Is 18g correct or a typo, please? Usually for 1kg I'd use 8-10g.
what do you think of adding some liquid smoke instead of smoker?
or any other suggestions?
thanks for your channel
I'm not a fan of liquid smoke but some do and they like it..
can you eat it without grilling it first?
sorry guys im new here are the spices recipits from scratch is there a list avalible????
check the description box. There's a link to the recipe on my website.. twoguysandacooler.com
I’m lactose intolerant. Can I substitute potato starch or something else for the dry milk, and how much?
yes
Can you please give a run-down of your smoker set up and how you maintain steady temperatures?
Sure. It's a #4 WIFI model from Smokin-it smokers (www.smokin-it.com/Smokers-s/5.htm). This unit has a controller that allows it to accurately operate at very low or high temperatures with precision. So all I do is program the controller by setting the temperature and the duration that I want it to be at that temp. This unit has the capability of 6 program settings. So I can program the unit to be at 100F for 2 hours, then 125F for 2 hours, then 135f for 2 hours, then 155f for 1 hour, then 175f until the internal temp of 155f is reached. As soon as one cycle is finished it automatically moves to the next cycle.
It makes smoking and slow cooks a breeze!! I've had mine for years now and I love it!!
what makes sausages texture springy? is it grind plate size? also, how to make a sausage more juicy?
It could be the type of filler that's used or it could be the way its smoked. If you add nonfat dry powder milk to your recipe at 2% you'll have a juicer bite. You could also increase the fat content slightly (35%-40%)and grind on a 6mm or 4.5mm plate. Just make sure you don't smear the fat otherwise your sausage will be dry and crumbly
@@2guysandacooler hi there, many thanks. one more quick question, will larger plate size give out juicer sausage? I see that you uses smaller plate to grind the fat sometimes and I'm not sure if i understand the correlation between plate size and juiciness. (I did add the proper amount of milk powder in accordance with your direction)
Sounds great. I'm gonna make ti exactly like this. But while we are visiting Poland, how about a recipe for Kishka? I would rather make it than have to steal it.
Oh yes! I'd love to see a kiszka recipe!
I knew better than to watch this before eating lunch. Great videography!
Did I miss what the seasoning was ?
description box
Eric, you often mention lean meat in your videos. What cut of pork do you use for lean?
Generally i'm using the ham portion of the pig (hind leg)
@@2guysandacooler thank you.
A number of your recipes call for Back fat. Do you have a source for this as it is not carried in stores locally where I live. I have ordered it online but I find it rather expensive. As an economical option can I substitute fresh pork belly. Thanks for the series I'm really enjoying it and have downloaded most of your recipes.
Sure. The end result should be a 70% lean to 30% fat ratio. Pork belly works. A better cut would be pork shoulder (with the fat cap on if you can find it). This normally has a good lean/fat ration. I use lean pork/back fat because I can get it easy and it's generally on sale :)
@@2guysandacooler Thanks. I live in SoCal so not a lot of real butchers and the ones that we do have are very high end.
german mustard on polish sausage? this is how wars start. use kosciusko instead.
Can you give a Turkey kielbasa recipe?
Vous aurez plus de vue en activent le sous titre, pour moi c'est le Français.merci.
One of the great sausages on the planet.
I have a question. Why is it that the Kielbasa in the stores is more white looking. I do not purchase it because of this. But I do still order it from a shop in NY. And they do ship it to me. But now I will be trying this one soon.
By the way did you make this one behind your sons back? I saw no catsup/katsup. LOL
LOL.. No katsup today!! The store bought keilbasa is most probably processes differently. Less smoke, no bloom, hard to say.. This homemade version is out of control!!
As a Polish guy, I can answer this one. The White Kielbasa, Biala Kielbasa in Polish, is the Exact Same Recipe as above, just Not Smoked! It may also be called Fresh Kielbasa in some areas, NJ, NY.
White Kielbasa is Raw so it has to be Cooked. Great Grilled or Pan Fried. A Classic preparation, and my favorite, is simmering with Sauerkraut and Onions, pinch of Caraway, then serving with Mashed Potatoes and Rye Bread....JJ
This looks like krajana or country sausage there are many types
Do i have to use curing salt? The safe temp for groung beef is 72...
No. As long as you don't plan on smoking at low temperatures you will be fine..
@@2guysandacooler can i smoke it at low for an hour and than to rais the temp for 72 or even cook it afterwards?
@@2guysandacooler what is considered a low temperature? If my smoker temperature is at 180 or 225 would you still have to add curing salt?
@@glockmeister45 It depends. Cooking at 180F+ will bring your sausage out of the danger zone quicker than lets say starting at 130f but it all depends on how long it takes for that sausage to get out of the danger zone. If you can have that sausage fully cooked in under 1 hour no curing salt is needed at those temps. But if it takes the sausage longer than that to cook I would recommend adding some curing salt.
@@2guysandacooler thank you for the response. I appreciate it.
Could you put jalapeno in this without a problem?
yes. That would be yummy
Do you add less liquid?
@@moosemanmagee4495 no need. Just don't add too many peppers. You don't want to disrupt the balance of flavors. I keep it at .75 - 1 peppers per pound but that part is up to you
whats the differents from
margi or butter
is 145f enough? nearly all recipes call for 152-154f
If it's being smoked at low temps like I'm doing in this video then 145 is perfect. If it's being cooked at high temperatures on.a grill or on the stove then 152 - 154 is the way to go. It all comes down to pasturization.
@@2guysandacooler so the amount of time and temp matters.
@@kentishtowncomputer exactly.