Polish / Kielbasa Sausage Recipe
Polish/Kielbasa - Seasons 10 Lbs.
Smoked Sausage Recipe
Ingredients:
8 1/2 lbs. lean meat
1 1/2 lbs. beef fat
2 teaspoons curing salt
4 tablespoons salt
2 tablespoons powdered dextrose
2 tablespoons garlic granules
2 tablespoons yellow mustard seed, ground
1 tablespoon white pepper
1 teaspoon nutmeg
1 teaspoon cardamom
1 cup cold water
1/2 cup flavor 86, or 1 cup non-fat-dry milk
prepared 33-36MM hog casings
Directions:
Grind meats and beef fat together 1 time through medium (3/16-inch) grinder plate.
Combine ground mixture with all remaining ingredients (except casings); mix/knead well.
Regrind seasoned meat mixture through medium plate (3/16-inch) one more time.
Stuff seasoned mixture into prepared hog casings; twist into 8" or 18"links. 18" links are hung horseshoe style.
Cure stuffed sausage overnight in refrigerator.
Next day, place product in smoker - open damper - hold heat source at 130-140 degrees for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature reaches 160 degrees F; at which time product is fully cooked.
Shower product 2 to 3 minutes with cold water.
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