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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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 Posted: Oct 19 2009 Post subject: 10# Smoked kielbasa recipe, easy to do & excellent! |
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I got to share this with you guys, it is such a simple recipe to make, and the finished product is amazingly good. Imagine a commercial smoked kielbasa without the greasy slimy texture. and a casing that has good snap to it. I made these yesterday, and I plan on baking them in a pan full of kraut & taters for tonight's dinner. And a fresh-baked loaf of bread too.
10 pounds of pork butt, you want at least 20% fat for this one
5 Tbs kosher salt
1Tbs Sugar
2 tsp granulated Garlic
2 tsp Cure #1
2 Tbs coarse ground Black pepper
1.5 cups ice-cold water
You can also add 1.5 tsp of marjoram if you like, but it is not needed.
separate fat from meat, cut fat in cubes and place in freezer until stiff
Grind you meat through a coarse disk, grind fat separately and get it in the fridge to keep it cold.
re-grind the meat through fine disk
mix all seasoning and cure with ice-cold water, add the slurry to the meat and mix, when fully mixed add the ground fat, mix quickly so it stays cold and does not smear. refrigerate uncovered overnight. (it is a wet sticky mix, so it helps to dry it a little before stuffing)
Stuff into 38-42mm hog casings. Hang sausages on smoke sticks to dry the casings at room temperature for up to one hour.
preheat smoker to 120 degrees, vents open 100%.
Add sausages and run the smoker at 120 for 2 hours with no smoke, then 140 with heavy smoke for 2 hours, then increase temps to 180 degrees and cook until sausages reach 160 degrees internal. Immediately spray or soak sausages with cold water until down to 110 internal. refrigerate.
The casings will have a great snap to them, they stay plump & juicy. I amgine they may split if grilled over a fire that is too hot, so be careful.
Or you can take a bite out of one of the sausage right out of the cooker to enjoy, I did and they are great.
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valleypigs
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Joined: 19 May 2007
Posts: 267
Location: Virginia
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| Posted: Oct 19 2009 Post subject: |
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| what purpose does the cure #1 serve. If you smoke immediatley, why does it need a curing agent...I am assuming it is basically a salt/nitrate mix??? Thanks |
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Oct 19 2009 Post subject: |
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| valleypigs wrote: | | what purpose does the cure #1 serve. If you smoke immediatley, why does it need a curing agent...I am assuming it is basically a salt/nitrate mix??? Thanks |
The cure is needed for a few different reasons. The number one factor is to reduce the chance of botulism growing!
Anytime you smoke raw meats with temperatures between 40-140 degrees, cure should be used to keep it from getting you sick. This particular recipe puts ground pork in the danger zone for 6 hours or more. Without having cure, the chance of getting people real sick from bacteria growth are very high.
Also, the cure sets the natural color of the meat, if it was not used, the meat would be an ugly grey color, and the texture would be poor,
Cured meats have a completely different flavor and texture to them
Lets look at the backloin of pork, if you cure it, you get a color and texture comparable to ham. if not, you get a grey colored pork roast.
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Oct 25 2009 Post subject: |
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This may be a dumb question, but what is the difference between cure #1 and #2? I don't have either to reference the diff. Also, what about Morton Tender Quick and is that the same?
Thanks for making me 1 Bud Wizer 
John
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Oct 26 2009 Post subject: |
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| Jarhead wrote: | This may be a dumb question, but what is the difference between cure #1 and #2? I don't have either to reference the diff. Also, what about Morton Tender Quick and is that the same?
Thanks for making me 1 Bud Wizer
John |
Cure #1 is used for items that will be hot-smoked or cooked, and the meat will reach at least 152 degrees internally.
Cure #2 is used for items that do not get cooked at all, but instead they get aged in a controlled temperature, controlled humidity environment. These are the same temperatures that are prime for dangerous bacterial growth.
For instance, a finished salami is raw meat, it never gets cooked or heated above 90 degrees, the process requires you to grind the meat, add seasonings and cure, stuff the casing, and then incubate the salami at temperatures around 80F-90F for up to 3 days, then you hang the sausage in your controlled environment 50F-75F degrees with at least 65% humidity and to age it for up to 1 year, the excellent flavor and texture is based on bacterial aided fermentation, and moisture loss. Not the cooking of the meat
#2 cure is a "Long acting" cure based mostly on nitrate, over time the nitrate converts to nitrite, and that along with at least 3% salt by weight is what keeps dangerous bacteria from growing, but at the same time not affecting beneficial bacteria. Lactic acid bacteria also helps keep dangerous bacterias in check, and adds to the slightly sour tangy taste of an excellent aged product. You can add a starter bacterial culture, and even add a beneficail mold culture to the outside of the casing to develop more flavor and protection from deadly bacterias & molds. (fine dusty white mold is good, colored mold is bad)
Mortons Tender-Quick is simply #1 cure bonded with regular old salt and sugar, it makes measuring the correct amounts possible for small batches without needing a scale that weigh in 1/10th of a gram.
I have posted a few recipes for Tender-Quick, one was for pepperoni, jerky, Pastrami, Corned Beef cure, Contry bacon, belly-bacon and Canadian-Style bacon. If you want them posted again, just ask. they are all real easy to do. I just pulled some bacon out of the smoker last night, it friggin rocks!! I used some anise seed as a flavoring agent to get a taste similar to pancetta (pancetta is not smoked, but dry-aged instead to develop flavor)
The 2 different cures cannot be substituted with each other, if you use #1 cure where #2 cure is called for, you have a very good chance of growing a thriving colony of deadly botulism. (the word Botulism is derived from the Latin word for sausage) and sickening/killing yourself and others.
#2 cure might work (with limited success) with items eaten within a few days of curing, but the chances of getting a proper cure on the product are low, since it releases it's nitrites over time. (think of a time release cold capsule, similar concept)
The ratios are also different, and nitrites/nitrates are deadly in very small amounts. So exact measuring is a huge part of safety.
So never sunstitute one for another, they are very very different from each other in chemical make-up, and how they work.
Here is great website to learn different techniques, sausage safety, and almost everything you would want or need to know about fresh, smoked, and fermented dry-aged meats and sausages.
http://www.wedlinydomowe.com/index.html
My next project is going to be a spicy Landjager sausage, it is a dry-cured aged sausage that gets a heavy smoke coating to deter mold growth. it is a raw dried sausage that is pressed to have squared edges. It was used as military survival food, and is a favorite snack for me.
Sorry for the long post, But I wanted to cover all the bases and possible get someone addicted into the art of Charcuterie. Once you make your own cured items, it is real hard to settle for the low quality commercial crap out there anymore.
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Oct 26 2009 Post subject: |
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Thank you Harry ( ) Nutzak.
That may have been long, but very informative. Guess I will be buying #1 and #2 from now on, since I do have a sensitive scale for weighing flour etc. And I will use the TQ on venison, because that is what they recommended for Summer Sausage.  Maybe they should come to this forum too, instead of just selling stuffers. I hope you don't mind if I copy your post and put it in my personal BBQ Bible.
Thanks again,
John
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Jarhead's World Blog
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Oct 29 2009 Post subject: |
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| Jarhead wrote: | Thank you Harry () Nutzak.
That may have been long, but very informative. Guess I will be buying #1 and #2 from now on, since I do have a sensitive scale for weighing flour etc. And I will use the TQ on venison, because that is what they recommended for Summer Sausage. Maybe they should come to this forum too, instead of just selling stuffers. I hope you don't mind if I copy your post and put it in my personal BBQ Bible.
Thanks again,
John |
Just do some spelling corrections and toss some credit my way if you can.
There are quite a few different websites and books available with a better description of the difference bewteen different cures than I can provide.
The main safety items are never substiture cure #1 for cure #2 and vice versa, measurments need to be exact for safety. Too little or too much or the wrong kind of cure in a product can and will have deadly results in some situations.
Vitamin-C (Ascorbic acid) is not acceptable for curing meats, the few articles that say it is are dead wrong, we would be using something besides nitrites/nitrates if we could find anything else that works, but there isn't anything else.
The book titled "Charcuterie" by Ruhlman & Polcyn has tons of accrate information about safety, and info is readily available from many state university-extension websites.
And the number one thing, "if in doubt, throw it out!"
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morick
BBQ Super Pro
Joined: 21 Aug 2008
Posts: 1284
Location: northeast,mo
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| Posted: Nov 11 2009 Post subject: |
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| Harry, your recipe sounds mighty good, as soon as i can i am going to fix me up a batch. The recipe looks darn easy which makes me believe it must have lots of love for it to turn heads ,lol, thanks man, your recipe sounds good. I have been eating hot Italian sausage that i make from this companys seasoning http://www.conyeagerspice.com/ i have been trying to duplicate it without luck. A change of flavor is a welcome. Thanks for sharing. |
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Nov 12 2009 Post subject: |
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| morick wrote: | | Harry, your recipe sounds mighty good, as soon as i can i am going to fix me up a batch. The recipe looks darn easy which makes me believe it must have lots of love for it to turn heads ,lol, thanks man, your recipe sounds good. I have been eating hot Italian sausage that i make from this companys seasoning http://www.conyeagerspice.com/ i have been trying to duplicate it without luck. A change of flavor is a welcome. Thanks for sharing. |
Several recipes we see listed in sausage making books call for stuff like soy protein binders, phosphates, powdered dry milk and a host of other additives and fillers.
The old-world sausage masters never used that crap, Instead they used high-quality raw ingredients and still produced and excellent product without any chemical additives.
Back then they were using straight salt, they knew nothing about nitrates, but it was learned that the salts the were using happened to contain decent levels nitrates naturally. Today with purified salts and seasonings, we need to add the nitrates to get a proper curing effect.
The only reason I see to use the fillers and additives are if you're taking a crappy low quality raw ingredient, and your trying to make it more patateable with the additives or trying to increase the weight artificially or extending shelflife.
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olliedog
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Joined: 14 Jul 2007
Posts: 46
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| Posted: Nov 13 2009 Post subject: great |
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that looks like my recipe exactly!!
cept i use the tender quick! just happens to be what i started with!
you are a wealth of useful knowledge Nutczak!!
thanks for helpin us rookies! i found it hard to get any help from the local old timers around my town! i guess they want to take their recipes with them to that big smoke house in the sky!!! |
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Nov 13 2009 Post subject: Re: great |
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| olliedog wrote: | that looks like my recipe exactly!!
cept i use the tender quick! just happens to be what i started with!
you are a wealth of useful knowledge Nutczak!!
thanks for helpin us rookies! i found it hard to get any help from the local old timers around my town! i guess they want to take their recipes with them to that big smoke house in the sky!!! |
Since I am not doing this commercially, I don't care is someone else uses my recipe, the chance of them being exactly duplicted are slim to none anyways.
If you look at the basic meat, salt, garlic ratios, it is the entire basis for most all sausages, the only difference is the outstanding spice used to differentiate between where it originated from.
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Gus at Blizzard Ridge BBq
Joined: 29 Nov 2008
Posts: 4
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| Posted: Nov 14 2009 Post subject: |
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| Harry would you please post some tender quick recipes? |
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Nov 15 2009 Post subject: |
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| Gus at Blizzard Ridge BBq wrote: | | Harry would you please post some tender quick recipes? |
For ground meat sausage products? or whole muscle meats such as Canadian-Style bacon or pastrami?
Ratio's for using tender-quick as opposed to Cure #1 ;
1 Tbs/LB for whole muscles meats, allow to cure 24 hours for each 1/2" of thickness, plus 3 days and rinse before smoking
1.5tsp/LB for ground meats, allow to cure 24 hours before smoking or cooking.
Add no extra salt, the T-Q covers that need.
Edited to add:
To modify the recipe listed at the top of this thread, just use 5Tbs of T-Q and omit both the salt and the cure, follow all other procedures and ingredients already listed
Do not use T-Q for products that will not be cooked such as prosciutto or dry-aged sausages. you will need instacure #2 (long acting) for those items to be safe.
Morton also sells a home-curing book on their website for a like a dollar or something, plus you can find it on fleaBay too
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morick
BBQ Super Pro
Joined: 21 Aug 2008
Posts: 1284
Location: northeast,mo
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| Posted: Nov 18 2009 Post subject: |
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| Harry Nutczak wrote: | | morick wrote: | | Harry, your recipe sounds mighty good, as soon as i can i am going to fix me up a batch. The recipe looks darn easy which makes me believe it must have lots of love for it to turn heads ,lol, thanks man, your recipe sounds good. I have been eating hot Italian sausage that i make from this companys seasoning http://www.conyeagerspice.com/ i have been trying to duplicate it without luck. A change of flavor is a welcome. Thanks for sharing. |
Several recipes we see listed in sausage making books call for stuff like soy protein binders, phosphates, powdered dry milk and a host of other additives and fillers.
The old-world sausage masters never used that crap, Instead they used high-quality raw ingredients and still produced and excellent product without any chemical additives.
Back then they were using straight salt, they knew nothing about nitrates, but it was learned that the salts the were using happened to contain decent levels nitrates naturally. Today with purified salts and seasonings, we need to add the nitrates to get a proper curing effect.
The only reason I see to use the fillers and additives are if you're taking a crappy low quality raw ingredient, and your trying to make it more patateable with the additives or trying to increase the weight artificially or extending shelflife. |
Thanks Harry, i couldent agree with you more. |
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