Smoked GARLIC kielbasa WITH BASIL

[KBFlyer]

I was going to make standard sausage for BBQing but I was out of the right size casings so I went with kielbasa.
Started out with a recipe from Hunter Gather Cooks site but added a few things of my own into it. Tastes pretty darn good.
Letting it dry a tad in the fridge before vac sealing.

GARLIC kielbasa WITH BASIL

8 pounds lean pork
2,5 pounds back fat
102 grams kosher salt, about 2 tablespoons
45 grams cracked black pepper, about a tablespoon
75 grams fresh chopped garlic, about 2 tablespoons add more if you like
1 cup white wine ( I used Santa Carolina Sauvignon Blanc,lightly yeasty, grapefruit and savory aromas followed by those of green apples and herbs; ripe citrus flavours. Summer time favors.)
18 tablespoons of fresh chopped basil
1\2 cup of sun dried tomatoes
2 tablespoons of old bay.
Cure #1 11.8g
Smoke @130F for 4 hours

Water bath at 155F for two hours to get IT to 155

 

[slavikborisov]

looks dam good to me!

 

[kilo charlie]

I agree.. looks pretty awesome!

 

[jcam222]

I could murder a bunch of that!

 

[chopsaw]

Looks and sounds great . My Genovese basil is going crazy . This would be a good use for some of it . Nice work .

 

[smokerjim]

Looks good!

 

[pushok2018]

Looks great! Nicely done... What kind of casing did you use? Natural?

 

[uncle eddie]

Nicely done...thanks for sharing the recipe too!

Had to look it up to be sure...16 tablespoons in a cup. Assuming normal density for your recipe - not packed in?

 

[KBFlyer]

Looks great! Nicely done... What kind of casing did you use? Natural?

Yes hog casings, thought I had more of the smaller sheep casings but I must have used them up on my last batch of smokies. Have more on order.

 

[KBFlyer]

Vac packed them today for later use.