Polish Kielbasa With Really Smoking
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- čas přidán 16. 10. 2019
- Easy to make varieties of sausage. I love it just because you can eat it as is , make sandwiches , add to different dishes or fry pan in the morning with eggs. I count this as one of the most universal sausage type product.
Recipe
5lbs Pork Shoulder (80% lean)- 2.26Kg
2tbl Kosher Salt - 34gr - 1.5% of meat weight
4tbl Minced Garlic - 1/2 tbl Garlic Powder (I like to double that)
1tbl Black Pepper
2tsp Sugar
4tsp Marjoram - could use Oregano (just if no other option)
1tsp Coriander - optional
Grind meat mix spices , stuff casings , hot smoke till internal will be 150 - 155F (65-68C), optional add smoke in process , cold bath after reaching temps - stop cooking process, optional cold smoke after to enhance flavor.
add other spices if desired.
Stuffer used : www.amazon.com/Goplus-Horizon...
Cold Smoke Generator : MARK V1 - look on Ebay.
Two thumbs up from someone born and raised in Poland! Living in the US and not being able to find the same quality of cured meats, I found your channel and I have a batch of pork tenderloins smoking now! Get back to recording, your videos are very informative and we all enjoy your suffering!
i was born next to Poland - Lithuania, but food background is close to northern Poland . We do love cold smoked meats
Thank you for your videos, you are one of the best out there for sausage making.
Excellent video, thanks for posting.
Can't wait until I am able to make this next Month...looks delish!❤
This was an excellent video, even with the parts missing. The instructions on doneness with the skin was priceless. Thank you for taking the time to make and upload your video.
The names of the parts were horn for the stuffer and diffuser for the smoker heat.
notes for me : live and learn
Kielbasa is a thing of beauty, thanks for sharing your process, I will try this at my home.
Thank you . Remember you can freeze it when it is done and keep it for longer time.
Thank you for a great video. My parents were from Western Ukraine close to the Polish border, so you probably know what kind of food I grew up with and still cook today. I just smoked some kielbasa from the store the other day and my Weber Smokey Mountain and it was incredible. I never thought I would think about making my own kielbasa, just smoking it, but this videos made me wonder if that's something I'd like to try. Thank you again.
Definitely try to make yourself - pleasure making and pleasure eating.
Very nice
Nice video the sauages looks delicious
Very nice, I'm going to try this myself.
Would highly recommend ...
Looks great. Salivating here in Dublin
Happy to hear ... :)
Very excellent video I like it with making I love Polish sausages it's a make me hungry looking that good video excellent 😊👍
Thank you 😋
Its do really so tasty this sauseges
i do them at least every 2 month - they really so tasty : on pan , on grill or in pot. if you hungry on sandwich - they fully cooked.
Kielbasa jest bardzo dobra. Twoje zdrowie!
Dzenkuje
Perfect!!! 2nd time I watched it. Load some more vids, remake the old ones updated. C'mon....
i will . so many ideas and one lazy me ... :)
ok im hungry
Well, I tried it. A good learning experience.
The sausage skins I got were a bit small.
I think I overloaded the WSM. The temperature didn't get anywhere 130C.
I went around to my social club this afternoon after I'd finished, and gave the bar stewart one of the sausages to try. 'It looks like a turd, it's got a pointy end'; he still liked the taste though, (you get used to banter like this). Not sure how to upload photos on this thing.
Definitly going to try it nex month again with bigger casings and more knowledge:-).
Thanks for the video and the instructions.
always can fry pan after, but taste will be different ... usually overloading is not good - i feel you : did couple times myself ...
It's 155°F not °C
Can you make a video on the full smoking process and how you fixed the cold smoker and how the cold smoking process works
czcams.com/video/vVAH3blY4qw/video.html - there are couple of videos how to attach and how to use
Great video and will be doing this. What size casing did you use.
it was stahdard pig - i believe it is going in the range from 28 to 35 mm diameter . it could be any size , most important is internal temp , but if it is bigger diameter you need to cook very carefully not to overheat outside.
@@ReallySmoking Hi, I made this following your recipe and technique and it was really good. Thank you very much!
You used no cure? Am I right? They look fantastic!
you right - no cure. stuffed and "cooked". internal 153 to 155F
What type and size of casing did you use? Looks good 👍
i believe it is 35-38 , I like 32-34 . Usually i'm not picky on that matter.
@@ReallySmoking ok thanks I'll have to give it a try. Be safe
Look very good l like to make it .what are the amount of spices & salt thank u yummy.
i believe all ingredients are below video :) - you can make more and then freeze for later use too (please click on Show More to see them )
Sorry l can't find it please send it to my stevenmckeown64@gmail.com ty
@@stevemckeown5072 sorry no emails
Recipe
5lbs Pork Shoulder (80% lean)- 2.26Kg
2tbl Kosher Salt - 34gr - 1.5% of meat weight
4tbl Minced Garlic - 1/2 tbl Garlic Powder (I like to double that)
1tbl Black Pepper
2tsp Sugar
4tsp Marjoram - could use Oregano (just if no other option)
1tsp Coriander - optional
I'm going to try this next weekend. What size casings would you recommend?
standard sausage casings ... do not remember from top of my head ... if you would post how you liked it - i would appreciate :)
@@ReallySmoking Yep. Will do.
Go to any Polish shop and you will have massive choice of them
@@mgecko2959 Satisfaction of making .
What size of plate should I use when grinding ?
i have 2 of them - so i use bigger - i believe it will be about 6 mm .
What plate should i use to grind?
6-8 mm
Help! When I made my sausage th4 casings ended up very tough and hardly chewable. What did I do wrong? Thanks.
i would say casings. some people would remove casings before eating - that's in general ...
Didnt catch name of second last spice?
Recipe
5lbs Pork Shoulder (80% lean)- 2.26Kg
2tbl Kosher Salt - 34gr - 1.5% of meat weight
4tbl Minced Garlic - 1/2 tbl Garlic Powder (I like to double that)
1tbl Black Pepper
2tsp Sugar
4tsp Marjoram - could use Oregano (just if no other option)
1tsp Coriander - optional
Thankyou .Will definitely try it out
What are the quantities for your recipe
Usually in description ... checked just now - yep , in description ... please press "SHOW MORE"
What type of wood do you use for smoking?
i do know that there is difference in the use of the wood, but preferably apple or cherry if want lighter smoke , mosque if stronger , but again remember that time of smoking will add strength of flavor too ...
Thanks. I chose pecan as I think mesquite and hickory are too strong. Apple or cherry sound like perfect choices.
@@mcullencummiskey5692 good choice ... and all is mostly personal preference.
Apparently beech wood is traditional.
And what is happening If don,t reach the right temperature. We can,t eat them?
Difference is Cooked or NOT Cooked - like is say : try at your own risk. Some recipes will tell to get to lower temps , but then you must cook it afterwards.
HOW MANY HOURS DID YOU SMOK THEM
1/2 an hour heat, no smoke. Then smoke added until internal temp of 150°-155°, then water bath. Turn off heat and smoke for normally 1 1/2 hours.
It's all there in the video.
Ficou top essa linguíça
Is the temp in Celsius or Fahrenheit?
F for Fahrenheit , C for Celsius - it is specified in both below video
Is there any reason you don't use Prague powder/Cure #1? I always thought that smoking without it risked botulism.
this is cooked meat - internal is at 150 -155 F. that is only reason why i did not add it here.
I've made these now and they came out great.
Did them on a Pit Boss pellet smoker. Started with just running it on the smoke setting and drying them for half an hour then ramped up to temperature, cooled them and put back in for another hour just on smoke.
I did it with the water pan in.
The end result was amazing.
@@towarzyszbeagle6866 Happy to hear it . i always have some of them frozen - in case of "emergency". this is one of popular things in my house.
@@ReallySmoking Isn't the internal temp should be 165?
@@samehtet fat will start to melt. Pork/Safe internal cooking temperature 145F
can i use butter instead of margerin
i do not think i used butter or margarine here at all ...
The herb, marjoram is used here. Not margarine the butter.
The spice Marjoram, mot margarine.
Not not mot
How do you cook them plz
hot smoke till internal will be 150 - 155F (65-68C)
No cure #1 ?
you could add - 150 F internal looks cooked for me ?? unless i'm wrong :)
YOU SAID MARIGARINE
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