Twenty pounds of Kielbasa

[KBFlyer]

Cold, windy and damp day today. Good day to roll the smoke on twenty pounds of Kielbasa. The two on the rack I had run out of sausage casings but I had some beef middles which are meant for more like Sopressata, Summer Sausages, Liverwurst &Bologna. That will get sliced up into sandwich meat or pizza toppings.

Ingredients: (Based on a 20 lb batch.)
10 lbs of ground Pork (80/20)
10 lbs of lean ground Beef (80/20)

3 cups ice water
8 Tbs of Kosher Salt
2 Tbs of White Sugar
3 Tbs (heaping) Course Black Pepper (butchers grind)
3 tsp Powdered Garlic
4 tsp (heaping) Marjoram (rubbed)
4 tsp Cayenne
4 tsp Cure #1

¾ to 1 Cup Mustard Seed (optional)

 

[checkdude]

Looks great! Love me some kielbasa and yours is awesome. Some good eats there.

 

[Steve H]

Looks good!

 

[73saint]

Heck yeah that looks awesome! I’ve got red barn bologna going this weekend; will be using beef middles also.

 

[mrwizard96]

I need to learn how to make sausage. These look amazing.

 

[fivetricks]

I need to learn how to make sausage. These look amazing.

If you're willing to make the investment in the essential tools, you'll find out how easy and satisfying it is.

But it's like anything else. It's easy to put out decent sausage, harder to out out GREAT sausage!

 

[smokerjim]

sure does look good!

 

[pushok2018]

Kielbasa looks good with beautiful color.

 

[KBFlyer]

Thanks fellow smokers
I left them hanging for 3 days. They dried out very nice. Kitchen smelt excellent for those 3 days. The casings dried just right with a nice snap when you bite into them. Very happy with this batch. All Vac Sealed and off to the freezer.