Kielbasa Sausage
First attempt at Kielbasa Sausage.
1360 grams Pork (3lb)
1072 grams Beef (2.4lb)
44 grams Salt
10 grams Mustard Seeds
6 grams Cure #1
4.7 grams Ground Pepper
1.8 grams Dried Sage
1.4 grams Garlic Powder
0.4 grams Marjoram
Directions:
Cube meat into 2.5cm (inch)
Chill meat until almost frozen
Grind meat through a 10mm (3/8) plate
Combine meat and all Dry Ingredients, mix until Paste is very sticky
Stuff mixture into 38mm Hog Castings.
Hang at room temperature until casings are dry to touch
Heat smoker to 30'C (85'F) use favorite wood
Smoke sausage for 30 minutes
Raise temperature to 50'C (120'F) for 90 minutes
Raise temperature to 82'C (180'F) until IT hits 68'C
Plunge into ice water to stop the cooking process.
Keep refrigerated.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
First attempt at Kielbasa Sausage.
1360 grams Pork (3lb)
1072 grams Beef (2.4lb)
44 grams Salt
10 grams Mustard Seeds
6 grams Cure #1
4.7 grams Ground Pepper
1.8 grams Dried Sage
1.4 grams Garlic Powder
0.4 grams Marjoram
Directions:
Cube meat into 2.5cm (inch)
Chill meat until almost frozen
Grind meat through a 10mm (3/8) plate
Combine meat and all Dry Ingredients, mix until Paste is very sticky
Stuff mixture into 38mm Hog Castings.
Hang at room temperature until casings are dry to touch
Heat smoker to 30'C (85'F) use favorite wood
Smoke sausage for 30 minutes
Raise temperature to 50'C (120'F) for 90 minutes
Raise temperature to 82'C (180'F) until IT hits 68'C
Plunge into ice water to stop the cooking process.
Keep refrigerated.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
