Post by ShadowsDad on Sept 23, 2012 15:44:34 GMT -6
I go by "BBQinMaineiac" on a BBQ forum, but trust me this is my recipe.
BBQinMaineiacs Kielbasa
I’ve had problems with kielbasa recipes I’ve found on the web, as far as they simply are lacking the spicy, garlicky, pizzazz I remember the kielbasa of my childhood having. So using those lackluster recipes as a base I decided to make my own to my taste. This is peppery with lots of garlic and a nice blend of other spices and herbs. Frankly, IMO it’s delicious. No lack of flavor here. Feel free to adjust the spices to your taste and meat amount. It’s not rocket science, it’ll work if you’re even close.
No grinder? No big deal. You'll still 1/2 freeze the meat then just grind it using the food processor. You'll make it in bulk.
I didn't add one step that I always do before the final grind... fry some and taste it to make sure the spices/seasonings are right.
Enjoy, my friends!
TBL= tablespoon
tsp= teaspoon
1st ingredients:
11# cubed pork butt (boneless, skinless, lymph node removed; see "-)" in Directions below)
5 proud TBL Tenderquick (Morton) (this is also the salt for the recipe)
Mix the TQ with the meat thoroughly and allow to sit, covered, refrigerated for 4-8 hours minimum to cure; over night or a few days is OK.
2nd ingredients-Spice Mix:
3 TBL whole yellow mustard, ground
4 TBL Granulated garlic
4-6 TBL fresh coarse ground black pepper (we like 6 TBL)
2 TBL Marjoram (dry)
2 TBL fresh ground Allspice
3 TBL sugar
1 ½ tsp dry basil
1 TBL Thyme
Directions:
-) The lymph node is the grayish nodule found in a fold of fat toward the outside of the butt (just under the missing skin). Just slice up the butt and if you slice ½"- 3/4" thick you’ll find it if you have your eyes open. You’ll slice through it. From then on you’ll know approximately where it is. I always just slice through it and then remove it. It can be eaten, but if I wouldn’t want a plate of it why would I want to eat it ground up?
1) After the meat has cured, spread it on sheet pans to ½ freeze. The grinder works better that way.
2) After it’s half frozen (guesstimate), spread the spice mix over the meat while it’s in the pan and before grinding. In actual practice this quantity of meat fits on two of our pans. I spread ½ of the spice mix on one pan of meat, then take the other pan and put the meat (only) from it on the first pan, then spread the other ½ of the spice mix over the top of that meat.
3) Using a plate with 3/8-1/4 holes do a first grind. Be sure the vast majority of spices go down the meat hopper. You will have crumbs left on the pan if you’ve done it right. You just mixed the spices into the meat. Have no fear they’ll get mixed even better.
4) Spread the meat/spice mixture back out onto the trays and ½ freeze again.
5) Set your grinder up with the sausage nozzle and keep the same coarse plate with the blade. If you stuff the casing in a separate step, this will only be another grind for you.
6) When the meat comes to that ½ frozen state grind it again and stuff the casings. We use sausage casings that we get at our butchers.
7) Either boil or fry to eat them. They can be precooked (by boiling) if you desire.
Notes:
a) Next time I intend to mix the spice mix with the meat and Tenderquick and eliminate one step.
b) If you don’t like it quite so peppery use 4 TBL black pepper.
c) Stuffed into a hot dog casing I think they'd make a fantastic spicy hot dog. The timid need not apply.
d) Want a taste of the Maineiacs past? Thin slice some of the cooked and leftover Kielbasa and fry it up in the morning. Add raw scrambled eggs to the fried kielbasa in the same pan (and cook) for a fantastically flavorful breakfast!
BBQinMaineiacs Kielbasa
I’ve had problems with kielbasa recipes I’ve found on the web, as far as they simply are lacking the spicy, garlicky, pizzazz I remember the kielbasa of my childhood having. So using those lackluster recipes as a base I decided to make my own to my taste. This is peppery with lots of garlic and a nice blend of other spices and herbs. Frankly, IMO it’s delicious. No lack of flavor here. Feel free to adjust the spices to your taste and meat amount. It’s not rocket science, it’ll work if you’re even close.
No grinder? No big deal. You'll still 1/2 freeze the meat then just grind it using the food processor. You'll make it in bulk.
I didn't add one step that I always do before the final grind... fry some and taste it to make sure the spices/seasonings are right.
Enjoy, my friends!
TBL= tablespoon
tsp= teaspoon
1st ingredients:
11# cubed pork butt (boneless, skinless, lymph node removed; see "-)" in Directions below)
5 proud TBL Tenderquick (Morton) (this is also the salt for the recipe)
Mix the TQ with the meat thoroughly and allow to sit, covered, refrigerated for 4-8 hours minimum to cure; over night or a few days is OK.
2nd ingredients-Spice Mix:
3 TBL whole yellow mustard, ground
4 TBL Granulated garlic
4-6 TBL fresh coarse ground black pepper (we like 6 TBL)
2 TBL Marjoram (dry)
2 TBL fresh ground Allspice
3 TBL sugar
1 ½ tsp dry basil
1 TBL Thyme
Directions:
-) The lymph node is the grayish nodule found in a fold of fat toward the outside of the butt (just under the missing skin). Just slice up the butt and if you slice ½"- 3/4" thick you’ll find it if you have your eyes open. You’ll slice through it. From then on you’ll know approximately where it is. I always just slice through it and then remove it. It can be eaten, but if I wouldn’t want a plate of it why would I want to eat it ground up?
1) After the meat has cured, spread it on sheet pans to ½ freeze. The grinder works better that way.
2) After it’s half frozen (guesstimate), spread the spice mix over the meat while it’s in the pan and before grinding. In actual practice this quantity of meat fits on two of our pans. I spread ½ of the spice mix on one pan of meat, then take the other pan and put the meat (only) from it on the first pan, then spread the other ½ of the spice mix over the top of that meat.
3) Using a plate with 3/8-1/4 holes do a first grind. Be sure the vast majority of spices go down the meat hopper. You will have crumbs left on the pan if you’ve done it right. You just mixed the spices into the meat. Have no fear they’ll get mixed even better.
4) Spread the meat/spice mixture back out onto the trays and ½ freeze again.
5) Set your grinder up with the sausage nozzle and keep the same coarse plate with the blade. If you stuff the casing in a separate step, this will only be another grind for you.
6) When the meat comes to that ½ frozen state grind it again and stuff the casings. We use sausage casings that we get at our butchers.
7) Either boil or fry to eat them. They can be precooked (by boiling) if you desire.
Notes:
a) Next time I intend to mix the spice mix with the meat and Tenderquick and eliminate one step.
b) If you don’t like it quite so peppery use 4 TBL black pepper.
c) Stuffed into a hot dog casing I think they'd make a fantastic spicy hot dog. The timid need not apply.
d) Want a taste of the Maineiacs past? Thin slice some of the cooked and leftover Kielbasa and fry it up in the morning. Add raw scrambled eggs to the fried kielbasa in the same pan (and cook) for a fantastically flavorful breakfast!