Had a few hours to spare last weekend and decided to get fancy and throw together a batch of kielbasa. This recipe is a combination of a few recipes that I was looking at. Pretty good stuff although I think I'll increase the fat next time. The way I calculated is the beef was 10%, the pork butt was 25%, and the fat obviously 100% for a final of 26.5% fat content. I might bump this up next time to 30+%. Maybe more NFDM as well.
5 lbs pork butt
4 lbs beef chuck
1 lbs pork fat
2 tsp cure #1
4 tbsp kosher salt
2 tbsp dextrose
1/2 c NFDM
3 tbsp paprika
3 tbsp marjoram
2 tsp allspice
4 tbsp black pepper
5 tsp garlic granules
2 tsp sage
2 tsp coriander
1 c water
Meats all fresh ground w/added pork fat.
All mixed up.
Onto the stuffer..
Into the smoker
1 hour in.. smoke has started
..and at the 3 hour mark.
Need to find a way to maintain this deep red color while in the water bath.
Into the water bath
Hit 154 temp, now into the ice.
Hang to bloom for a couple hours.
..and the cut. I'm pretty happy with them. Just perfect for so many great skillet meals.
5 lbs pork butt
4 lbs beef chuck
1 lbs pork fat
2 tsp cure #1
4 tbsp kosher salt
2 tbsp dextrose
1/2 c NFDM
3 tbsp paprika
3 tbsp marjoram
2 tsp allspice
4 tbsp black pepper
5 tsp garlic granules
2 tsp sage
2 tsp coriander
1 c water
Meats all fresh ground w/added pork fat.
All mixed up.
Onto the stuffer..
Into the smoker
1 hour in.. smoke has started
..and at the 3 hour mark.
Need to find a way to maintain this deep red color while in the water bath.
Into the water bath
Hit 154 temp, now into the ice.
Hang to bloom for a couple hours.
..and the cut. I'm pretty happy with them. Just perfect for so many great skillet meals.
