I decided to try kielbasa. A friend of mine's family makes it but they don't cure or smoke it. They mix the meats and poach it and eat it immediately. I adjusted the recipe to use cure and to smoke it.

Here is the recipe I used:

667 grams (1 1/2 pounds) pork shoulder

333 grams (1/2 pound) lean beef

4 cloves garlic

5 ml (1 teaspoon) kosher salt

5 ml (1 teaspoon) fine grind black pepper.

5 ml (1 teaspoon) dried marjoram

2.5 ml (1/2 teaspoon) Prague powder 1

100 ml (1/2 cup) ice water

50 ml (1/4) cup dry skim milk powder

I ground the meat with the large plate in my Kitchen Aid.

I chopped the garlic fine and mixed the remaining ingredients into a slurry.

I mixed the slurry thoroughly into the meat.

I stuffed it into hog casings in about 12 inch links.

I let them sit in the fridge overnight. Then I hung them for a couple of hours to get totally dry.

I put a probe in one and cold smoked them in the Bradley for 2 hours over pecan. Then I turned the heat up to 180 F for another 2 hours.

The internal temperature was about 130 F and I took it out and finished it by poaching it until the internal temperature hit 165 F and then plunged it in ice water. It only took minutes to get to temperature.

I let it hang for a couple of hours.

Here is the finished product.

**The Verdict**

This is way better than the store product. It has a nice chew and a good garlic flavour. However, I will still try other recipes as I believe I can do better. I will enjoy this first effort though and I have already eaten a lot of it.

Disco