The gang bought me all the stuff for kielbasa for Father's day: stew beef, fat back, spices, hog casings. The works!
A few weeks back, I diced the beef and fat and got it ready. Doing this on a parental time scale in which weeks pass between steps, I finally got to break into action yesterday. I ground the beef and fat coarse, added spices, mixed and stuffed. A few complications during stuffing, but nothing big (I assembled the stuffer incorrectly which caused a delay), but the product never suffered.
I took a sample of a quunelle and a short kielbasa and smoked them to "take a peek" at the batch. Smoked kielbasa is from the gods. This discipline is amazing. Stew meat (cheap) and pork fat (usually free) combined to give a delicacy. The fresh sausage is a great deal of fun and a lot more fun than the dry-cured effort because of the immediate feedback.
Next? Sweet/hot Italian sausage.
8.25.2008
mmm ... kielbasa in the making
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2 comments:
Are you using Ruhlman's recipe? Never tried it, but sounds good
Hey Andrew. Ruhlman's recipe to the letter. I cut off a small link after I finished stuffing and smoked it. It was so moist, despite over smoking it a bit. I used the coarse grind like you said too. Stew beef and free pork fat. Can't get cheaper than that. Best kielbasa we ever had too.
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