Tag: bacon/sausage/and ham
Polska Kielbasa
Polska Kielbasa
In Polish, kielbasa simply means “sausage.” What we consider to be kielbasa in America is called Polska Kielbasa wedzona in Poland. This particular version of polska kielbasa is very similar to the Polish government’s official recipe. Yes, Poland has an official recipe.There are a few things that make kielbasa, kielbasa. Kielbasa is always smoked; specifically with cherry wood. The only place you will find raw kielbasa is at a Polish deli in Poland. Kielbasa is usually around 70-80% pork, with the rest being beef. The main flavor profile of kielbasa comes from garlic and marjoram. Salt, sugar, and black pepper accent the sausage. Lastly, all kielbasa is cured using pink curing salts. This adds what I like to call “hamminess” to the sausage.Grind the meat on the fine grinding plate. Mix in all of the seasonings. Then mix in ice water to help the fat bind to the meat. Stuff through the stuffer using hog casings. Make each kielbasa about 18” long. Tie the ends of the casing together to make loop. Let dry in the refrigerator overnight before smoking.When ready to smoke, preheat the smoker to 250 degrees. Tie the kielbasa to the top rack with twine to allow them to hang. Place all of the kielbasa in the smoker. Let the wood chips ignite and smoke for 10 minutes. Then drop the heat down to 185 degrees. You will want to smoke the kielbasa low and slow so you don’t render out the fat. Repeat this process one more time. The kielbasa take about 3 hours to reach an internal temperature of 155 degrees. Once finished, place the kielbasa in an ice water bath to stop the cooking process. Drain the water, then let cool more in the refrigerator overnight. Kielbasa can be grilled, pan fried, and even broiled. They’re great sliced and sautéed with sauerkraut, served with a whole grain mustard. You can either wrap any extra kielbasa in freezer paper or even vacuum seal them down, storing in the freezer for up to 6 months.
Equipment
- grinder
- sausage stuffer
- Electric Smoker
- Probe Thermometer
Ingredients
- 4 lbs pork shoulder cubed
- 1 lb chuck cubed
- 2 tbsp sea salt
- 1 tsp pink curing salts
- 2 tsp black pepper
- 2 tsp marjoram
- 2 tsp sugar
- 6 garlic cloves minced
- 1/2 cup ice water
- pork casings
Wood Chips
- cherry wood
Instructions
- Grind the pork and beef with the fine grinding plate on your grinder.
- Thoroughly mix in by hand all of the dried spices. Then mix in the ice water. Put the sausage in the refrigerator until you are ready to stuff it.
- Pipe the sausage in the casings through the stuffer, making each kielbasa about 18” long. Tie the ends of the casings together to form a loop. Let your kielbasas dry out in the refrigerator overnight.
- Preheat your smoker to 250 degrees. When ready to smoke, tie your kielbasa to the top rack with twine so they can hang during the smoking process. Once all of the kielbasa are hung and the smoker is at 250 degrees, place them in the smoker. Let the wood chips get lit for 10 minutes, then turn the heat down to 185 degrees.
- Change out the wood chips every 90 minutes until the sausages reach an internal temperature of 155 degrees.
- When the kielbasa reach temp, cut them from the twine. Immediately place the kielbasa in an ice water bath to stop them from cooking.
- Drain the ice water. Let the kielbasa sit overnight in the refrigerator before use.
Coarse Ground Beef Hotdogs
Coarse Ground Beef Hotdogs
It’s wiener time and I’m ready to stuff some sausage. I like to use an overhand grip with my left hand to guide. I’ve seen other people use underhand grip. Whatever grip you like to use when handling tubed meat, get ready for a process.The type of hotdog I’m making is with coarse ground beef. This is not the same as a bologna-style hotdog that most people are used to. This is more sausage like in texture. I used about 3 lbs of chuck and 2 lbs of fatty beef trim that I’ve saved in the freezer. Since most people don’t save their meat trimmings, you can use just 5 lbs of fatty chuck. Cut the pieces into smaller strips. Place them on a baking sheet and freeze for just 30 minutes. This will make the grinding process easier.Since these are coarse ground hotdogs, you will need to use a coarse ground grinding plate. Grind the beef through 2 times. Mix in the seasonings and ice water. You will really want to make sure that the seasonings are mixed well into the meat, so I recommend mixing for at least 2 minutes. If you were going to make a bologna-style hotdog, you would add all of the meat to a food processor and purée to a smooth paste. Place the meat in the refrigerator until ready for stuffing.Hotdogs require the use of lamb casings. Any meat cutter will tell you that they are a huge pain in the ass to deal with. Make sure to soak them before hand. Stuff the sausage into the casings. Make sure to not over stuff them or the hotdogs will pop when twisting them. Speaking of twisting wieners; twist them around 6”to 8”. 6” hotdogs will be about 8 to 1 lb. My hotdogs were 8 to 1 1/4lbs; so just a little bigger. This recipe yielded me 32 hotdogs, or 4 packs if you were to by these at a grocery store. Preheat your smoker to 250 degrees. I used hickory wood chips for smoking. It is a good neutral flavored wood for smoking. Smoke the hotdogs until they reach an internal temperature of 150 degrees. This will take about 90 minutes. Let them completely cool before recooking, either on a grill, a sauté pan, or boiled in water. Or you can take a fork and go old school open stove top burner. Don’t act like you’ve never done that. No mother, I have no idea why the forks are charred to shit.
Equipment
- meat grinder
- sausage stuffer
- Electric Smoker
- Probe Thermometer
Ingredients
- 5 lbs chuck cut into strips
- 3 tbsp ground mustard seeds
- 2 tbsp sea salt
- 2 tbsp paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink curing salt
- 1/2 tsp ground celery seeds
- 1 cup ice water
- lamb casings soaked
Wood Chips
- hickory wood chips
Instructions
- Mix together all of the hotdog seasonings. Set aside.
- Cut all of the beef into small strips. Place on a baking sheet and throw it in the freezer for 30 minutes. This will make grinding a little easier.
- Using a coarse ground plate, grind the beef through.
- Grind the beef through one more time.
- Mix in the seasonings and ice water into the ground beef. Mix well for 2 minutes. Place in the refrigerator until ready for use.
- Stuff the meat into the lamb casings. Make sure to not over stuff the hotdogs.
- Twist into your desired wiener length. This recipe yielded me 32 hotdogs.
- Place the wieners on your smoking rack.
- Preheat your smoker to 250 degrees. Place the hotdogs in the smoker.
- Smoke the hotdogs until they reach an internal temperature of 150 degrees. This will take about 90 minutes.
Hickory Applewood Smoked Bacon
Hickory Applewood Smoked Bacon
BACON!!! One of the 3 super meats from my favorite animal, the pig. What are super meats? Bacon, sausage, and ham as far as I’m concerned. Bacon is made out of curing and smoking pork belly. If you are looking for the best price on bellies and want to make a lot of bacon, Costco is the place to go. Whole bellies are $2.99lb. They average between 8-10lbs. A basic cure for bacon will consist of salt, sugar, and pink curing salts, plus whatever other seasonings that you may want to flavor with. The pink curing salts are necessary. Skipping this ingredient will give you smoked pork belly and not bacon. If you are concerned about consuming nitrites, fuck right off then. Go shop at Whole Foods you bloody cunts. The belly will need to be dry rubbed and let to cure in gallon sized storage bags for 1 week. You will need to flip the bag each day while the belly cures to redistribute the marinating juices in the bag. After curing for a week, the bellies will need to dry out for 1 day in the refrigerator.When ready to smoke, let the bellies rest at room temp for an hour. Preheat your smoker to 250 degrees. You can use really any type of wood for smoking bacon. I chose to use a combination of hickory and applewood. Once preheated, throw in your bellies and reduce the smoking heat to 225 degrees. Using a probe thermometer to monitor the internal temperature, smoke the bellies until they reach 150 degrees internal temp. This will take around 3 hours, give or take. Take the bellies out of the smoker and let cool completely. Refrigerate the bacon for a day before slicing. The bacon will keep in the refrigerator for a week and up to 6 months in the freezer.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 8-10 lbs skinless pork belly
Curing Spices
- 9 tbsp sea salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 6 tbsp black pepper
- 2 tbsp paprika
- 3 tsp pink curing salts
Wood Chips
- hickory wood chips
- applewood chips
Instructions
- Mix together the curing spices.
- Pat dry the whole pork belly.
- Cut the belly in half. Rub the entire belly with the curing spices.
- Place in gallon sized storage bags. Cure in the refrigerator for 7 days. Flip the bags everyday.
- After the bellies have cured for a week, take out of the storage bags. Place on a rack on a baking pan in the refrigerator. Let the bellies dry out for a day before smoking.
- When ready to smoke, let the bellies sit out at room temperature for an hour. Preheat your smoker to 250 degrees according to the manufacturer’s directions. Once it reaches that temp and the wood chips are smoking, throw the bellies in the smoker and turn the temp down to 225 degrees.
- Using a probe thermometer to monitor the internal temperature, smoke the bellies until they reach 150 degrees. This will take around 3 hours, give or take.
- Let cool completely before refrigerating.
- Refrigerate for 1 day before slicing.
- Slice your bacon to the desired thickness of your liking. I slice mine at 1/8”.
Tips For Smoking Bacon
- Pat your pork belly dry before dry rubbing.
- Do not skip adding the pink curing salts to the dry rub. Without them, you will just have smoked pork belly and not bacon.
- Store and cure the bellies in gallon sized storage bags. Cure for a week, flipping the bags everyday to redistribute the marinating juices.
- After 1 week of curing, let the bellies dry out in the refrigerator for 1 day.
- Let the bellies rest at room temperature for an hour before smoking.
- Any type of wood will work for smoking bacon. Whatever you choose will help determine that bacon’s flavor.
- Smoke the bellies at 225 degrees until they reach an internal temperature of 150 degrees. This will take around 3 hours of smoking.
- Let the bacon cool completely before refrigerating.
- Refrigerate for 1 day before slicing.
Canadian Bacon
Tips For Making Canadian Bacon Brine the pork loin for 3 days. You need to add the pink curing salts. If you skip adding them, you will have smoked pork loin and not the hamminess of Canadian bacon. Dry out the pork loin in the …