Cliff Bartlett
R.I.P. 5/17/2021
First of all I wanted to say I've been inspired to try this by all the great posts presented by Dwain Pannell regarding Charcuterie. After giving this a go, my hat is off to him and others who have demonstrated their skill in this area. I'd done beer sticks a few times but I wanted to move on to something new. I decided to try Kielbasa. First of all, it is one heck of a lot of work. Well worth it to me however. I split up the process over two days. Used the KA for the grinding and stuffing process. I learned as I went and will hopefully progress as I do more of this. I only had one blow out and this was not during the stuffing. It happened when I was trying to shape the meat in the already stuffed casing by squeezing it with my hands so it wasn't shaped like a sweet potato! Anyway, I got through it and here are my pic's.
Started with a 4 lb. boneless pork butt and 1 lb. of pork fat.
Cut it up into 1 inch chunks.
Seasoning. K Salt, Instacure #1, Coarse Black Pepper, Marjoram, Sugar and Chopped Fresh Garlic.
Seasoned the meat.
The grind.
Done and back in fridge for an hour or so.
All stuffed. No shots of this process. No way I was going to handle my camera while doing this!
Used snake for heat. Might change this next time to a modified Minion. I smoked for 4 -5 hours, gradually bringing grill temp from 130 for first hour, then jumped 20 degree increments every hour bringing it up to a final temp of 190. Had difficulty bringing up higher temps fast enough for my liking. Very windy day and that didn't help. Smoke wood was Apple.
Got on WSM after it stabilized at 130.
About half way.
Continued.....
Started with a 4 lb. boneless pork butt and 1 lb. of pork fat.
Cut it up into 1 inch chunks.
Seasoning. K Salt, Instacure #1, Coarse Black Pepper, Marjoram, Sugar and Chopped Fresh Garlic.
Seasoned the meat.
The grind.
Done and back in fridge for an hour or so.
All stuffed. No shots of this process. No way I was going to handle my camera while doing this!
Used snake for heat. Might change this next time to a modified Minion. I smoked for 4 -5 hours, gradually bringing grill temp from 130 for first hour, then jumped 20 degree increments every hour bringing it up to a final temp of 190. Had difficulty bringing up higher temps fast enough for my liking. Very windy day and that didn't help. Smoke wood was Apple.
Got on WSM after it stabilized at 130.
About half way.
Continued.....
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