Smoked GARLIC kielbasa WITH BASIL

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KBFlyer

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Mar 7, 2018
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Ontario Canada
I was going to make standard sausage for BBQing but I was out of the right size casings so I went with kielbasa.
Started out with a recipe from Hunter Gather Cooks site but added a few things of my own into it. Tastes pretty darn good.
Letting it dry a tad in the fridge before vac sealing.

GARLIC kielbasa WITH BASIL

8 pounds lean pork
2,5 pounds back fat
102 grams kosher salt, about 2 tablespoons
45 grams cracked black pepper, about a tablespoon
75 grams fresh chopped garlic, about 2 tablespoons add more if you like
1 cup white wine ( I used Santa Carolina Sauvignon Blanc,lightly yeasty, grapefruit and savory aromas followed by those of green apples and herbs; ripe citrus flavours. Summer time favors.)
18 tablespoons of fresh chopped basil
1\2 cup of sun dried tomatoes
2 tablespoons of old bay.
Cure #1 11.8g
Smoke @130F for 4 hours

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Water bath at 155F for two hours to get IT to 155
 
Looks and sounds great . My Genovese basil is going crazy . This would be a good use for some of it . Nice work .
 
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Nicely done...thanks for sharing the recipe too!

Had to look it up to be sure...16 tablespoons in a cup. Assuming normal density for your recipe - not packed in?
 
Looks great! Nicely done... What kind of casing did you use? Natural?
Yes hog casings, thought I had more of the smaller sheep casings but I must have used them up on my last batch of smokies. Have more on order.
 
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