Nice day before another snowstorm is suppose to hit so I got some Kielbasa going in the smoker 
Made some Kielbasa yesterday so I could smoke them today. They rested in the fridge over night so a all the spices could get to know each other.
I only made 10lbs. so just cut the recipe in half.
Here is the recipe:
Ingredients: (Based on a 20 lb batch.)
10 lbs of ground Pork (80/20)
10 lbs of lean ground Beef (80/20)
3 cups ice water
8 Tbs of Kosher Salt
2 Tbs of White Sugar
3 Tbs (heaping) Course Black Pepper (butchers grind)
3 tsp Powdered Garlic
4 tsp (heaping) Marjoram (rubbed)
4 tsp Cayenne
4 tsp Cure #1
¾ to 1 Cup Mustard Seed (optional)
Add all dry ingredients with the ice water and mix until well blended. If you are using a blender to mix the ingredients, leave out the pepper and marjoram (also the mustard seed if used) to keep from grinding the spices; add in after blending. Once blended, add this mixture to the ground meat and mix until well blended.
After the sausage is mixed stuff into 32mm – 38mm hog casings. You can also use collagen casings if you prefer. Stuff them in desired lengths to hang in smoker or lay on racks. Cut after they have been fully cooked.
I don't like mustard seeds in mine so I left them out.
10lbs. all mixed up.
Into the 12 lb stuffer
Getting the casings going
One down
All done and now off to the fridge for a overnight nap
Should be a OK day for smoking
Into the smoker
3 hours in the smoker and they are starting to take on a nice color.
They still have 4 or 5 hours to go before the IT hits 152F
I ended up doing a hot water bath on these after they reached 142F and brought them up to 155F in the bath.
They are now blooming in the basement over night. They sure smell good.
Made some Kielbasa yesterday so I could smoke them today. They rested in the fridge over night so a all the spices could get to know each other.
I only made 10lbs. so just cut the recipe in half.
Here is the recipe:
Ingredients: (Based on a 20 lb batch.)
10 lbs of ground Pork (80/20)
10 lbs of lean ground Beef (80/20)
3 cups ice water
8 Tbs of Kosher Salt
2 Tbs of White Sugar
3 Tbs (heaping) Course Black Pepper (butchers grind)
3 tsp Powdered Garlic
4 tsp (heaping) Marjoram (rubbed)
4 tsp Cayenne
4 tsp Cure #1
¾ to 1 Cup Mustard Seed (optional)
Add all dry ingredients with the ice water and mix until well blended. If you are using a blender to mix the ingredients, leave out the pepper and marjoram (also the mustard seed if used) to keep from grinding the spices; add in after blending. Once blended, add this mixture to the ground meat and mix until well blended.
After the sausage is mixed stuff into 32mm – 38mm hog casings. You can also use collagen casings if you prefer. Stuff them in desired lengths to hang in smoker or lay on racks. Cut after they have been fully cooked.
I don't like mustard seeds in mine so I left them out.
10lbs. all mixed up.
Into the 12 lb stuffer
Getting the casings going
One down
All done and now off to the fridge for a overnight nap
Should be a OK day for smoking
Into the smoker
3 hours in the smoker and they are starting to take on a nice color.
They still have 4 or 5 hours to go before the IT hits 152F
I ended up doing a hot water bath on these after they reached 142F and brought them up to 155F in the bath.
They are now blooming in the basement over night. They sure smell good.
