Beef Kielbasa & Pepperoni

TentHunter

Moderator
I usually make Smoked Kielbasa from pork, but have been wanting to do some from beef, so I picked up 10 lbs. 80/20 Ground Beef from the butcher.

The last pepperoni sticks I made disappeared quickly so, 5 lbs was mixed into pepperoni and went into the fridge for a 3 day cure.
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The other five pounds was mixed into kielbasa and stuffed into hog casings.
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It was cold smoked for a few hours with a blend of Apple & Black Walnut pellets then hot smoked until an I.T. of 150°.
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Cooled & sliced into sections to be used for later meals.
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The Apple/Black Walnut smoke turned out to be a very nice robust blend - I like it on this Beef Kielbasa :).

More Pepperoni pics to come...
 
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Rip

New member
Sorry Cliff, missed this post on the 13th...great looking kielbasa and pepperoni sticks!
 

CarterQ

Moderator
Good lookin stuff there Cliff, I like the idea of Sasparilla smoke too. Can't wait till life slows down a tad and I can wade into the world of sausage making (hopefully this fall)
 

TentHunter

Moderator
Here's the pepperoni pics:

Snack sticks & a large Sandwich Pepperoni (in cotton casing) on the smoker, hot-smoked with a pouch of Apple & Black Walnut pellets to an i.t. of 150°. Cooling/Blooming -->
BEEFPEP2.JPG


Note: Last time NePas suggested I try drying the meat sticks in a paper bag sitting in the fridge. The paper bag gives a nice slow controlled drying and no sweating. I like the darker color from blooming while in the warm dehydrator. So I combined the two methods and it worked great!

24 hours in the dehydrator then into a paper bag & fridge to finish drying.
BEEFPEP3.JPG


Sandwich Pepperoni sliced for some pizza.
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Thanks!
 
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sparky

New member
nice. real nice. i wish i know how to make sausage. i love breakfast links and hot links. if i came home w/ sausage making stuff my wife would shoot me. :(
 

TentHunter

Moderator
...I like the idea of Sasparilla smoke too.

I love Sassafras and have some root I harvested for making tea. Sassafras is one of the flavors that Candy Sue sells, so I'll be getting get a bag to try. I wish Big Poppa sold these (hint, hint ;)).

Can't wait till life slows down a tad and I can wade into the world of sausage making (hopefully this fall)

Don't wait, its not that hard and you DON'T need special equipment to get started. I started about 7 or 8 years ago out of necessity (allergies) and keep learning & adding varieties.

...i wish i know how to make sausage. i love breakfast links and hot links. if i came home w/ sausage making stuff my wife would shoot me. :(

Are you guys interested in a post showing some homemade Italian and/or Brats using NO specialized equipment and NO need to stuff in casings?
 
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