Smoked kielbasa

Yield: 5 pounds

Measure Ingredient
3 pounds Pork butt w/ fat, cubed
2 pounds Beef chuck, trim and cube
½ cup Ice water
¼ cup Dry milk powder
5 teaspoons Salt
1 tablespoon Sugar
1 tablespoon Paprika
2 teaspoons Fine grind white pepper
1 tablespoon Finely minced garlic
½ teaspoon Ground marjoram
½ teaspoon Ground thyme
½ teaspoon Ground celery seed
½ teaspoon Finely ground coriander
½ teaspoon Fresh ground nutmeg
¼ teaspoon Ascorbic acid
½ teaspoon Saltpeter
4 Feet medium hog casings

Grind pork through the coarse disk. Grind beef through the fine disk.

Mix and combine with remaining ingredients. Prepare casings, stuff, and tie off into 8-10" links. Cure in the refrigerator 24 hours.

Smoke at 180-190 2 hours. Simmer sausage in a 170-180 kettle of water for half an hour. Place links in a kettle of cool water for half an hour, dry and store in the refrigerator for up to two weeks.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94

Submitted By CAROLYN SHAW On 12-03-94

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