Garlic Kielbasa

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bacon_crazy510

Meat Mopper
Original poster
Feb 17, 2018
236
469
St Charles, MO
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!

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Last edited:
Always wanted one of those TSM smokers, it sure puts out some awesome sausage. If you need any help with your smoker, BGKYSmoker BGKYSmoker has had one for years. I think his controller broke & he re-wired it with a PID. Great color on your sausage!
Al
 
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Reactions: bacon_crazy510
Man I went there in the early 90's before the tourist found out about it. Awesome place. We chartered a boat for 5 days and pretty much fished, and drank beer the whole time. Great looking sausage btw.
Same here. I still like it, but further north on the island. San Pedro turned into a circus.
 
Nice looking Kielbasa. Now I have to make some.
Just wondering why you stopped loving your,
3/4 cup ice water with 1.87 grams sodium erythorbate disloved :emoji_worried:
 
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