Had some lower grade ground beef to use up and some loin ends (dark meat) so decided on a Kielbasa riff from Chef Michael Anthonys recipe of the NYC Gramercy Tavern fame. So, 3 pounds of loin ground through the fine plate along with about 15 toes of fresh garlic then added the GB in, mixing well along with the other spices of dry mustard, dextrose, white & black pepper & Kosher salt. Made a slurry of 3/4 cup water with 1 tsp of Cure #1 and 1 cup of NFDM and added in. Rested overnight, stuffed into 38/42 MM casings and rested again overnight, uncovered to dry some. Into the 125 degree SI#3 smoker with no smoke for 1 hour. Bumped to 150 adding apple wood chunks for 2 hours. Bumped to 175 with more apple for another 2 hours. removed and poached to fully cooked IT of 165 within minutes. Allowed to cool and in the fridge overnight, uncovered, to bloom. A nice mild Kielbasa, redolent of garlic with spicy overtones of the peppers. Definitely a keeper, a nice multiple use general purpose sausage.....Willie
38/42 MM equals some BIG sausage casings
after poaching
xlnt texture
split and skillet grilled for b'fast....YUM
38/42 MM equals some BIG sausage casings
after poaching
xlnt texture
split and skillet grilled for b'fast....YUM