Smoked kielbasa
5 pounds
Ingredients
| Quantity | 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 | |
Directions
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