Pork Stock in Kielbasa?

gtr · 01-13-2013, 09:55 PM

Hell yes!

I made some pork stock from bones from a whole pig I cooked a couple weeks ago. I made some kielbasa today out of the Rytek Kutas book "Great Sausage Recipes and Meat Curing" (a must have for sausage making and meat curing IMO) and figured I'd substitute pork stock for water in the mix. That was a good move.

I did something like this a little while back when I put chuckie drippings in a batch of garlic sausage and got a very good result.

I didn't make a lot of links/rings today because I didn't realize I was running out of farking casings

but I at least have some bulk for a fatty or 2.

.

Here are today's sausages hanging out - I used hickory and threw some cherry chips on the fire:

I cooked 'em low until the casings dried, and kept 'em low to get 'em nice & smoky. I hung out around 130 for a couple/few hours. I cranked up to around 180 after I figured it was time to get things moving. When they hit and IT of 150-ish, I gave 'em an ice bath to stop them from cooking more.

Then a quick dunk in boiling water to tighten up the casings.

This is one I yanked out of the cooker. It tasted fanfarkingtastic. The best part was my son really liked it - it makes me really happy to see my young'uns enjoy something I've cooked.

Soooo...I've learned that pork stock is good stuff. I think I'll be hanging on to bones after cooking any kind of bone in pork and making stock with it so I'll always have it around for things like this, for beans, etc.

Early on, as the pork stock was thawing out, I asked my son if he wanted a pork slushee but for some reason he declined.

Thanks for looking!

Ijustwantedtolookatpics · 01-13-2013, 10:00 PM

Wow
Those look great, and great idea using the pork stock. I try to do a stock whenever I have bones leftover, you never know when you'll use it!

thirdeye · 01-13-2013, 10:16 PM

Very, very nice work, .... and you are right, the Kutas book is the Bible.

Using ice cold stock is an excellent idea. Instead of ice water, some of my recipes call for cold beer and one Sicilian recipe calls for ice cold white wine and Parmesan cheese. I'll be passing the broth trick along to my buddies.

martyleach · 01-13-2013, 10:26 PM

Great idea and that looks farking delicious!!! I make chicken and beef stock but haven't thought about pork stock because ???? maybe I am half brain dead or something??

gtr · 01-13-2013, 10:32 PM

Quote:

Originally Posted by martyleach

Great idea and that looks farking delicious!!! I make chicken and beef stock but haven't thought about pork stock because ???? maybe I am half brain dead or something??

That can't be it. I'm at least half brain dead and I made it - so it must be something else.

It doesn't seem to be too common, and when I googled it there weren't very many recipes for it at all. Not sure why.

cowgirl · 01-13-2013, 11:50 PM

Mmmm... love the looks of your kielbasa Greg! Looks fantastic!!

Great idea with the stock too. I'll give it a try, Thanks!!

HB-BBQ · 01-13-2013, 11:55 PM

Interesting use of the pork stock, I like it. I must say the Kielbasa looks good the only thing missing is some sauerkraut!

Phubar · 01-14-2013, 02:18 AM

Who's da man?

Hawg Father of Seoul · 01-14-2013, 06:41 AM

Dang it man. I just bought books from Amazon and now I want another.

Looks great and I bet it tastes great.

Johnny_Crunch · 01-14-2013, 06:46 AM

Nice looking sausage!

bluetang · 01-14-2013, 07:33 AM

Man that looks farkin excellent! Pork stock will def be in my future, thanky.

HeSmellsLikeSmoke · 01-14-2013, 08:42 AM

My grandson just expressed an interest in a batch of kielbasa. I have the book and like your idea of the stock. Thanks for the idea.

Wrench_H · 01-14-2013, 08:57 AM

Those look great, nice work.

01-13-2013, 09:55 PM	#1
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Pork Stock in Kielbasa? Hell yes! I made some pork stock from bones from a whole pig I cooked a couple weeks ago. I made some kielbasa today out of the Rytek Kutas book "Great Sausage Recipes and Meat Curing" (a must have for sausage making and meat curing IMO) and figured I'd substitute pork stock for water in the mix. That was a good move. I did something like this a little while back when I put chuckie drippings in a batch of garlic sausage and got a very good result. I didn't make a lot of links/rings today because I didn't realize I was running out of farking casings but I at least have some bulk for a fatty or 2. . Here are today's sausages hanging out - I used hickory and threw some cherry chips on the fire: I cooked 'em low until the casings dried, and kept 'em low to get 'em nice & smoky. I hung out around 130 for a couple/few hours. I cranked up to around 180 after I figured it was time to get things moving. When they hit and IT of 150-ish, I gave 'em an ice bath to stop them from cooking more. Then a quick dunk in boiling water to tighten up the casings. This is one I yanked out of the cooker. It tasted fanfarkingtastic. The best part was my son really liked it - it makes me really happy to see my young'uns enjoy something I've cooked. Soooo...I've learned that pork stock is good stuff. I think I'll be hanging on to bones after cooking any kind of bone in pork and making stock with it so I'll always have it around for things like this, for beans, etc. Early on, as the pork stock was thawing out, I asked my son if he wanted a pork slushee but for some reason he declined. Thanks for looking! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-13-2013, 10:00 PM	#2
Ijustwantedtolookatpics On the road to being a farker Join Date: 07-26-11 Location: Lowell, MA Downloads: 0 Uploads: 0	Wow Those look great, and great idea using the pork stock. I try to do a stock whenever I have bones leftover, you never know when you'll use it! __________________ _____________________________________________ CG Akorn Weber 22.5 OTG Weber gasser Kinda-fast Grey Thermapen

01-13-2013, 10:16 PM	#3
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Very, very nice work, .... and you are right, the Kutas book is the Bible. Using ice cold stock is an excellent idea. Instead of ice water, some of my recipes call for cold beer and one Sicilian recipe calls for ice cold white wine and Parmesan cheese. I'll be passing the broth trick along to my buddies. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

01-13-2013, 10:26 PM	#4
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Great idea and that looks farking delicious!!! I make chicken and beef stock but haven't thought about pork stock because ???? maybe I am half brain dead or something?? __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-13-2013, 11:50 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Mmmm... love the looks of your kielbasa Greg! Looks fantastic!! Great idea with the stock too. I'll give it a try, Thanks!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-13-2013, 11:55 PM	#7
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	Interesting use of the pork stock, I like it. I must say the Kielbasa looks good the only thing missing is some sauerkraut! __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

01-14-2013, 02:18 AM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Who's da man? __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

01-14-2013, 06:41 AM	#9
Hawg Father of Seoul is one Smokin' Farker Join Date: 09-14-10 Location: Rogers, AR Downloads: 0 Uploads: 0	Dang it man. I just bought books from Amazon and now I want another. Looks great and I bet it tastes great.

01-14-2013, 06:46 AM	#10
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Nice looking sausage! __________________ J Crunch

01-14-2013, 07:33 AM	#11
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Man that looks farkin excellent! Pork stock will def be in my future, thanky. __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

01-14-2013, 08:42 AM	#12
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	My grandson just expressed an interest in a batch of kielbasa. I have the book and like your idea of the stock. Thanks for the idea. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-14-2013, 08:57 AM	#13
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	Those look great, nice work. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal