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Smoked kielbasa - Page 2

post #21 of 24

Great looking sausage Murray!     What recipe did you use?

post #22 of 24
Thread Starter 
This was shared with me from Cranky Buzzard

Kielbasa

2 pounds pork butt coarse ground
2.25g cure #1
16g salt
2g dextrose
2g fresh cracked black pepper
1g dry marjoram
1 clove garlic ( ground with meat) or 1tsp powder
1/4 cup red wine
1/4 cup NFDM
Mix all dry ingredients into wine
Mix wine into meat really well until the meat mixture is very tacky
Stuff into hog casing and refrigerate overnight
Place sausages into smoker preheated to 120 without smoke for 2 hours
After 2 hours, add smoke and raise temp to 130
Each 30 minutes, raise temp 10 degrees until smoker temp is 170
Continues to smoke/cook sausage until IT is 152
After IT is reached, place sausages into an ice bath until IT drops below 100
Allow to bloom for a couple of hours at room temp, and then package or eat!
post #23 of 24
Quote:
Originally Posted by murraysmokin View Post

This was shared with me from Cranky Buzzard

Kielbasa

2 pounds pork butt coarse ground
2.25g cure #1
16g salt
2g dextrose
2g fresh cracked black pepper
1g dry marjoram
1 clove garlic ( ground with meat) or 1tsp powder
1/4 cup red wine
1/4 cup NFDM
Mix all dry ingredients into wine
Mix wine into meat really well until the meat mixture is very tacky
Stuff into hog casing and refrigerate overnight
Place sausages into smoker preheated to 120 without smoke for 2 hours
After 2 hours, add smoke and raise temp to 130
Each 30 minutes, raise temp 10 degrees until smoker temp is 170
Continues to smoke/cook sausage until IT is 152
After IT is reached, place sausages into an ice bath until IT drops below 100
Allow to bloom for a couple of hours at room temp, and then package or eat!
Thanks for sharing, murray! Cranky's no slouch in the sausage realm. I'll be trying out the recipe to be sure..
Dan
post #24 of 24
Thread Starter 
That is true, the red wine flavor really intensifies with the smoke to add a great depth of flavor.
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