Radio Gal and I made this kielbasa about two weeks ago. We do a "traditional Czech" Easter meal. It is a very unique meal. Most items are cut into bite sized pieces and placed on a large lazy susan in the middle of the table. Smoked ham, smoked kielbasa, stuffed veal pocket, hard boiled and pickled eggs. Cirek sweetened egg cheese. We added grilled leg of lamb a few years back because we like lamb.
Pork shoulder has been on sale so we cut and ground about 18 pounds of pork. Added cure and used Waltons Signature Smoked Kielbasa mix. Let the meat cure and marinate over night. The test fry was very good, no adjustment needed. Not too garlicky, just right. Stuffed and let it set in the refrigerator. I cooked /smoked it on my little electric over 6 hours. 120F for first hour, then added smoke and ramped the temp up to 180F. Finish IT was 155F. Used a mix of hickory and Alder in the pellet tray.
Taste is excellent, we will be making more of this in the future.
RG
Pork shoulder has been on sale so we cut and ground about 18 pounds of pork. Added cure and used Waltons Signature Smoked Kielbasa mix. Let the meat cure and marinate over night. The test fry was very good, no adjustment needed. Not too garlicky, just right. Stuffed and let it set in the refrigerator. I cooked /smoked it on my little electric over 6 hours. 120F for first hour, then added smoke and ramped the temp up to 180F. Finish IT was 155F. Used a mix of hickory and Alder in the pellet tray.
Taste is excellent, we will be making more of this in the future.
RG
