Made a 10 lb. batch of Smoked Kielbasi,picked up 3 butts on Friday used 2 for the smoke.This was the leanest butts I have ever seen,tried to find a store with some back fat No Good.wound up buying some pork belly.
Cut and ready to grind
Here you can see how lean it was
Pork Belly I used half only
Daughters boy friend wanted to see an help
me stuff on Sat.
Sunday morning was time to smoke
smokers lowest temp is 150°F ran it with the
door open for 30 min to dry the casing
Took 9 hours to hit 155°F
Into a cold water ice bath
Set them on the counter to bloom
Cut in half
Dinner Kielbasi with Kraut an Pierogies
Thanks for watching
Richie
Recipe for 5 pounds
5 Pounds Pork (75/25)
1 Cup non fat dry milk
1 level tsp. cure #1
2 Tbsp. salt
1/2 Tbsp. sugar
1 Lrg. clove garlic ( 1Tbsp granulated )
1/2 Tbsp. black pepper
1 Tbsp. marjoram
1 Tbsp. mustard seeds (or more)
8 oz. ice water
Cut and ready to grind
Here you can see how lean it was
Pork Belly I used half only
Daughters boy friend wanted to see an help
me stuff on Sat.
Sunday morning was time to smoke
smokers lowest temp is 150°F ran it with the
door open for 30 min to dry the casing
Took 9 hours to hit 155°F
Into a cold water ice bath
Set them on the counter to bloom
Cut in half
Dinner Kielbasi with Kraut an Pierogies
Thanks for watching
Richie
Recipe for 5 pounds
5 Pounds Pork (75/25)
1 Cup non fat dry milk
1 level tsp. cure #1
2 Tbsp. salt
1/2 Tbsp. sugar
1 Lrg. clove garlic ( 1Tbsp granulated )
1/2 Tbsp. black pepper
1 Tbsp. marjoram
1 Tbsp. mustard seeds (or more)
8 oz. ice water
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