Joe/Boyko was kind enough to send me a sample pack of his revered Kielbasa recipe. I broke out a packer of butts from the freezer after I got back from vacation and got to work this weekend. It is delicious!
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5lb pork butt cubed up.
1 glove fresh garlic and 1/4 can of Jalapenos (we don't have the brand Joe recommended so I substituted) put through the ninja with 1/3 cup of water
I used 1/2 pound of high temp cheddar
Stuffed in 32-35mm natural hog casings with the little 5lb stuffer
Smoked at 140 for 2 hr to ensure they casing were dry
then ramp-ed up 10 degrees per hour till 160 until IT of 154 in the 3D
10 min cold water bath and hung in the fridge to bloom
...couldn't resist trying it so that is the money shot at the bottom fresh out of the smoker.
They are sitting in the fridge to be vac master packed tonight.
Thanks to Joe for the Kielbasa spices and excellent sheet of instructions!
Thanks for looking and as a newer member any criticisms or helpful hints that you think I should / could be doing let me know please!
Ben
----
5lb pork butt cubed up.
1 glove fresh garlic and 1/4 can of Jalapenos (we don't have the brand Joe recommended so I substituted) put through the ninja with 1/3 cup of water
I used 1/2 pound of high temp cheddar
Stuffed in 32-35mm natural hog casings with the little 5lb stuffer
Smoked at 140 for 2 hr to ensure they casing were dry
then ramp-ed up 10 degrees per hour till 160 until IT of 154 in the 3D
10 min cold water bath and hung in the fridge to bloom
...couldn't resist trying it so that is the money shot at the bottom fresh out of the smoker.
They are sitting in the fridge to be vac master packed tonight.
Thanks to Joe for the Kielbasa spices and excellent sheet of instructions!
Thanks for looking and as a newer member any criticisms or helpful hints that you think I should / could be doing let me know please!
Ben