tag:blogger.com,1999:blog-291683509641928611.post1022174738443532548..comments2023-02-12T06:18:37.088-08:00Comments on Pennsylvania Cooking: Kielbasa Loaf and HaluskiUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-291683509641928611.post-74582012949956231902021-08-05T14:44:45.550-07:002021-08-05T14:44:45.550-07:00Shouldn't it be 1 tsp per 5lbs of meat for cur...Shouldn't it be 1 tsp per 5lbs of meat for curing salt(#1 pink salt)Anonymoushttps://www.blogger.com/profile/18168947703242547396noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-6515214341141352932021-03-04T19:55:18.040-08:002021-03-04T19:55:18.040-08:00In every recipe variation where people stray away ...In every recipe variation where people stray away from the standard pork and beef combination and use lean meats like Venison, etc., they usually add in a lb. of pork fat, so it would seem better to not go with lean meat to avoid the extra step, unless you are creating your own new recipe. But keep in mind, if you are going by supermarket standards for Polska Kielbasa sausages that are marked 'lean,' they also contain many additives that keep it moist. Honestly, no supermarket Kielbasa is authentic to passed down recipes. It seems that any sausage packed into 36mm casings at a supermarket get called Kielbasa. Helga seems to cater more to authentic recipes when she features meats. As my past generation family comes from that area, I can attest there is a difference from what they make and sell locally vs. what we get in American supermarkets.Eric M.https://www.blogger.com/profile/06570440836391899984noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-55725329104174212972021-03-04T19:41:24.779-08:002021-03-04T19:41:24.779-08:00It can be hot smoked. In Poland it is also made c...It can be hot smoked. In Poland it is also made cold smoked, but that can take up to 1-2 days. That more old-school 'traditional,' where present modern methods use hot smoking.Eric M.https://www.blogger.com/profile/06570440836391899984noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-62118361137932297132021-03-04T19:36:54.691-08:002021-03-04T19:36:54.691-08:00If you go by 'Authentic' standards of eith...If you go by 'Authentic' standards of either Polska Kielbasa Wedzona (aka Polish Kielbasa in U.S.) or German Bratwurst, neither have onion or onion powders. You can add it, but you are creating your own recipe, not following a Standard recipe, and yes, Kielbasa has an 'Official' Polish recipe. It usually also includes Marjoram and sugar, but while they are optional, garlic is not, and no onion. <br />Whoever told you onion was customary in Bratwurst is creating their own recipe, as Bratwurst is a bit similar to Kielbasa, except it also adds nutmeg, ginger, eggs and ice cold heavy cream instead of ice water (but no onion).<br />You can make your recipe as you like, but Helga's is close to original, save for not having Marjoram, and adding optional Mustard. I will also add though that I do not know if the Loaf follows the same standards as Sausage.Eric M.https://www.blogger.com/profile/06570440836391899984noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-40850226635309728622021-03-04T02:51:05.496-08:002021-03-04T02:51:05.496-08:00I see there is no onion or onion powder...isn'...I see there is no onion or onion powder...isn't it customary to have onions in Kielbasa just like in Bratwurst?Anonymoushttps://www.blogger.com/profile/06315616471102139574noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-64577025698917969582021-02-03T07:49:25.062-08:002021-02-03T07:49:25.062-08:00The ice water helps make an emulsion of the meat b...The ice water helps make an emulsion of the meat blend. Think balogna..this is also an emulsified meat product. The grind determines the texture- coarser grind is more 'rustic', fine grind is more, uh, fine!) Baking it(I'd go lower temp/longer time) evaporates the water and melts the collagen in the meat, creating a delicious gelatin. There won't be much of it as you are using lean beef/pork. When done baking let it cool in the pan until room temp (cover loosely with foil), turn it out from the pan and slice. There is almost 5 lbs of product, so set aside what you want for immediate consumption, portion the rest and vacuum seal it and freeze. The flavor will be marvelous!DocHickoryhttps://www.blogger.com/profile/08585982444355227837noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-78594584921550569562020-09-06T12:08:26.633-07:002020-09-06T12:08:26.633-07:00can the loaf be Smoked,or is this supposed to be a...can the loaf be Smoked,or is this supposed to be a fresh taste?Billhttps://www.blogger.com/profile/16024703126233185770noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-19647859210710663252020-04-15T22:09:52.111-07:002020-04-15T22:09:52.111-07:00is this lean beef and porkis this lean beef and porkAnonymoushttps://www.blogger.com/profile/00330364755916547350noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-49825246737997353112020-04-15T22:05:43.814-07:002020-04-15T22:05:43.814-07:00is this lean beef and porkis this lean beef and porkAnonymoushttps://www.blogger.com/profile/00330364755916547350noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-5557147025509303312019-11-22T16:03:47.428-08:002019-11-22T16:03:47.428-08:00I think this will be tried on my Treager grill! So...I think this will be tried on my Treager grill! Sounds good and maybe even better smoked! Anonymoushttps://www.blogger.com/profile/08052037442488139154noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-42779605171179333332019-04-25T11:37:29.788-07:002019-04-25T11:37:29.788-07:00What is the temperature should be when done What is the temperature should be when done Anonymoushttps://www.blogger.com/profile/15765902436164591852noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-106755149581947432019-03-01T11:44:15.682-08:002019-03-01T11:44:15.682-08:00The ice water is used with the cure and binds the ...The ice water is used with the cure and binds the meat. It will make it sticky when you mix it up. Bubba in Oklahomahttps://www.blogger.com/profile/12872791950151546344noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-14783662687490634812018-10-28T15:57:20.269-07:002018-10-28T15:57:20.269-07:00Tender Quick is a salt base with cure . It gives t...Tender Quick is a salt base with cure . It gives the meat the red color and cured meat flavor. Nitrates were originally used to help prevent botulism spores from growing. My ? is what is meant buy "set the meat"?Anonymoushttps://www.blogger.com/profile/07839684704849270439noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-15635742008536687982018-09-18T07:13:17.996-07:002018-09-18T07:13:17.996-07:00What is tender quick
What is tender quick<br />Anonymoushttps://www.blogger.com/profile/08004750523691135816noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-6214716255596931902016-03-21T21:51:47.140-07:002016-03-21T21:51:47.140-07:00The ice water helps to set the loaf and will help ...The ice water helps to set the loaf and will help cook it and cook off when baking it. You have 5lbs of meat to set. Depending on your mix (how ground), it may take less, it may take more. Hope this helps! Either way, it will stay taste good, LOL! Anonymoushttps://www.blogger.com/profile/17645395417418876232noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-26909777954481661252016-01-28T09:24:27.334-08:002016-01-28T09:24:27.334-08:00This is a long shot, as I see this recipe was post...This is a long shot, as I see this recipe was posted nearly three years ago, but this is the ONLY recipe for keilbasa loaf I have been able to find online. What is the purpose of the ice water? Am I really supposed to mix it in with the meat? Seems to me like it would only serve to make a sloppy mess of things.<br />UnsignedRadioRockshttps://www.blogger.com/profile/10551775733261276939noreply@blogger.comtag:blogger.com,1999:blog-291683509641928611.post-85955559599696956272016-01-28T09:22:49.645-08:002016-01-28T09:22:49.645-08:00This comment has been removed by the author.UnsignedRadioRockshttps://www.blogger.com/profile/10551775733261276939noreply@blogger.com