Kolbasz Adjustment Experiment

[Fishawn]

I recently made some Kolbasz with Pork Butt, with a coarse grind on the Butt. I think they looked like what you would see in a old sausage shop, with lots of fat you could see through the casings. Ahhhhhhh perfection I thought, at least in appearance.... But the texture was to soft & the large chunks of fat was not what I was looking for. Next time, I think a medium plate grind would better distribute the fat throughout the sausage.

I let them dry uncovered 5 days in the fridge & they firmed up some, but still not what I was looking for. Too much fat for me & the texture was soft. So I gave them the old "Double Smoke".... Put them back into the smoker @ 170* for about 2 hours then 180* for another hour to render out some of the fat & dry them up. I also put more CBP and Kosher Salt on them when the fat started to melt. They also got more smoke flavor & the end result was more like what I was shooting for. The first 2 pics are the "End-End result", with the last pic being the initial "finishing point". (does that make sense?)

[Richtee]

I think you should have hung them a bit longer and waited it out. Looks like you cooked the fat right out of alot of it there...

[Fishawn]

I did this as an experiment, to see if the texture could be adjusted more to what I was looking for. I will hang em longer next time. I just did not like all the fat "chunks" & yes I did cook a lot of the fat out of them, but that's what I wanted to try to do.

Do you think the medium plate would be more well suited for what I am trying to achieve?.... More uniform distribution of the fat throughout the whole mixture, instead of the "chunks" achieved with the coarse plate grind?

[Richtee]

The "chunks" are part of the style- if you prefer something finer that's OK. But authentically, it has 2-3 MM "fat globules" in the sausage.

[Richtee]

Let me re-state this- I would suggest if you like the finer grind, that's fine, but DON'T cook the fat down/out. THAT will result in a less flavorful sausage.

[Kingudaroad]

They may dry better hung in a fairly cool dark place. I hung my batch in my pantry, which is probably like 70 degrees, for 5 days. The casings got nice and crackly and the interior of the sausage was firm and tender.

I think I used a 1/4" die (medium?) with one grind and the fat was plenty chunky.

[Fishawn]

I think the finer plate grind (medium) would be more suited to my tastes. I totally understand "The Style" of sausage that the Kolbasz is with the larger chunks of fat & that's the classic way to make it. I think it's just my "texture buds" trained to have everything feel the same when I eat it.

[Kingudaroad]

Or I should say I liked my globules

[Richtee]

They may dry better hung in a fairly cool dark place. I hung my batch in my pantry, which is probably like 70 degrees, for 5 days. The casings got nice and crackly and the interior of the sausage was firm and tender.

I think I used a 1/4" die (medium?) with one grind and the fat was plenty chunky.

I think he's trying to avoid the large chunk fat, King... And prhaps tried to remedy the large hunks my more heat, but that's not how to do it. I read hes earlier post...sure use the .125 plate then.

[Fishawn]

They may dry better hung in a fairly cool dark place. I hung my batch in my pantry, which is probably like 70 degrees, for 5 days. The casings got nice and crackly and the interior of the sausage was firm and tender.

I think I used a 1/4" die (medium?) with one grind and the fat was plenty chunky.

I am going to try the drying longer at room temps, Rich has suggested this also. I am guessing the fridge has too much humidity to achieve what I am trying for?

[Richtee]

I think the finer plate grind (medium) would be more suited to my tastes. I totally understand "The Style" of sausage that the Kolbasz is with the larger chunks of fat & that's the classic way to make it. I think it's just my "texture buds" trained to have everything feel the same when I eat it.

Hey... I'm far enough away yer safe....

There's probably a few sausage styles you might not care for in this case. BUT- since YOU are making and eating them... whatever works, buddy!

[Richtee]

I am going to try the drying longer at room temps. I am guessing the fridge has too much humidity? Rich has suggested this also.

Not so much too humidity... but no free airflow and low temps... both retard moisture evap. Realize the fat will not 'shrink" but the lean will... so if it's the size of the fat globules- go with a finer plate.

[Fishawn]

It will be a finer plate next time. I love the flavor in these & don't want to mess with the heritage of this sausage. Maybe I'll contact CA to help me with a catchy new name for them.... Hmmmm maybe the Kolbasz Hybrid?

[Richtee]

It will be a finer plate next time. I love the flavor in these & don't want to mess with the heritage of this sausage. Maybe I'll contact CA to help me with a catchy new name for them.... Hmmmm maybe the Kolbasz Hybrid?

You'll need oatmeal...

[Fishawn]

You'll need oatmeal...

Ain't gonna happen