Head to store and get the ingredients for this and make something delicious
Smoked Kielbasa
3 Lbs Pork, with fat, cubed
2 Lbs Beef Chuck, trimmed, cubed
½ cup Ice Water
¼ cup nonfat dry milk
5 Tbsp Salt
1 Tbsp sugar
1 Tbsp paprika
2 Tsp finely ground white pepper
1 Tbsp Garlic, finely minced
½ Tsp ground marjoram
½ Tsp ground thyme
½ Tsp ground celery seed
½ Tsp finely ground coriander
½ Tsp finely ground nutmeg
¼ Tsp Ascorbic Acid
½ Tsp Saltpeter
4 feet medium (2 inch diameter) hog casings
1 – Grind the pork through the coarse disk
2 – Grind the beef through the fine disk
3 - Mix the meats together and mix with the remaining ingredients
4 – Prepare the Casings
5 – Stuff the mixture into the casings and tie off into 8 to 10 inch links
6 – cure in the refrigerator for 24 hours
7 – Smoke at 180-190 for 2 hours
8 – Bring a large kettle of water to a temperature of 170-180 and simmer the sausage for ½ hour
9 – Place the links in a kettle of cool water for ½ hour, dry and store in the refrigerator for up to 2 weeks
Now I see this recipe has Saltpeter in it, anybody know the conversion using Prague powder 1 or 2?
