Happy new year!
I finally got my smoker from The Sausage Maker, so my first project was a small batch of
garlic kielbasa.
It turned out great. I'm going to put this smoker to good use!
Here is the recipe I formulated...
2100 grams pork shoulder
900 grams pork back fat
54 grams kosher salt
7.5 grams cure # 1
30 grams sugar
15 grams garlic powder
1 heaping tablespoon dried garlic flakes (I'll add even more next time!)
3 grams dried Marjoram
15 grams white pepper
90 grams dried milk powder
3/4 cup ice water with 1.87 grams sodium erythorbate dissolved
I ran about half of the pork through a medium plate, and the rest of the meat and fat through a fine plate. I mixed it with the seasonings, by hand, in a meat lug. Once the seasonings were mixed in, I put half of the mix in my KitchenAid stand mixer and mixed until it was very tacky/sticky with half of the water/SE mix. I did the same with the second batch, then combined them in the meat lug. Stuffed in regular hog casings, and let them cure overnight.
The next day I put them in the smoker, heat only at 100° to dry, then started at 125° with cherry wood for smoke. I gradually brought them up to an IT of 155°, pulled them, and put them in an ice bath. Then I pulled them and let them bloom on the counter for several hours.
I can't wait to start my next project next weekend!
I finally got my smoker from The Sausage Maker, so my first project was a small batch of
garlic kielbasa.
It turned out great. I'm going to put this smoker to good use!
Here is the recipe I formulated...
2100 grams pork shoulder
900 grams pork back fat
54 grams kosher salt
7.5 grams cure # 1
30 grams sugar
15 grams garlic powder
1 heaping tablespoon dried garlic flakes (I'll add even more next time!)
3 grams dried Marjoram
15 grams white pepper
90 grams dried milk powder
3/4 cup ice water with 1.87 grams sodium erythorbate dissolved
I ran about half of the pork through a medium plate, and the rest of the meat and fat through a fine plate. I mixed it with the seasonings, by hand, in a meat lug. Once the seasonings were mixed in, I put half of the mix in my KitchenAid stand mixer and mixed until it was very tacky/sticky with half of the water/SE mix. I did the same with the second batch, then combined them in the meat lug. Stuffed in regular hog casings, and let them cure overnight.
The next day I put them in the smoker, heat only at 100° to dry, then started at 125° with cherry wood for smoke. I gradually brought them up to an IT of 155°, pulled them, and put them in an ice bath. Then I pulled them and let them bloom on the counter for several hours.
I can't wait to start my next project next weekend!
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