it's time for some kielbasa. started off with 2 Boston butts boned and cubed.
6072g =13.36lbs Boston butt
103.22g kosher salt
6.75 oz tender quick
12.15g fresh ground black pepper
30.36g minced garlic
698g cold water .....................would have used wine if i had it.
in the fridge till tomorrow.
then i will stuff in natural hog casings.
then cold smoke with pit master dust in the AMNPS all night. (this will be the first time to smoke with dust. i have always used the pellets.i got Todd to fix me up with some dust. so i have to give it a try) thanks Todd
then poach in hot water till done.
then cold water bath.
then in the fridge to bloom.
i can't wait.
more pics to come.
happy smoken.
David
6072g =13.36lbs Boston butt
103.22g kosher salt
6.75 oz tender quick
12.15g fresh ground black pepper
30.36g minced garlic
698g cold water .....................would have used wine if i had it.
in the fridge till tomorrow.
then i will stuff in natural hog casings.
then cold smoke with pit master dust in the AMNPS all night. (this will be the first time to smoke with dust. i have always used the pellets.i got Todd to fix me up with some dust. so i have to give it a try) thanks Todd
then poach in hot water till done.
then cold water bath.
then in the fridge to bloom.
i can't wait.
more pics to come.
happy smoken.
David
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