Oh this is yummy!!!
![[Image: SmokedKielbasa1.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/SmokedKielbasa1.jpg)
barely waited until is was dry...
![[Image: SmokedKielbasaslices.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/SmokedKielbasaslices.jpg)
Smoked Kielbasa
4 feet medium hog casing
3 pounds pork butt with fat
2 pounds beef chuck -- trimmed
1/4 cup nonfat dry milk
1 tablespoon plus 1 teaspoon kosher or coarse salt
1 tablespoon sweet paprika
1 tablespoon sugar
2 teaspoons freshly ground white pepper (medium grind)
1/2 teaspoon ground celery seed
1/2 teaspoon ground coriander
1/2 \teaspoon dried marjoram
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon dried thyme
1/4 teaspoon ascorbic acid
Curing salt (use supplier's recommended quantity for 5 pounds of meat) (1 ½ oz.)
1 tablespoon minced garlic
1/2 cup ice water
1. Prepare the casing (see page 28).
2 Cut the pork and beef into I-inch cubes. Freeze the cubes for about 30 minutes to firm them up before grinding.
3. Grind the pork through the coarse disk of a me at grinder. Grind the beef through the fine disk.
4. Mix the meats together in a large bowl. Add the dry milk, salt, paprika, sugar, pepper, celery seed, coriander, marjoram, nutmeg, thyme, ascorbic acid, curing salt, garlic, and water. Mix well, using your hands.
5. Stuff the mixture into the prepared casing, prick air pockets, and twist off into 8- to lO-inch links. Tie off each link with butcher's twine. Do not separate the links. Cure, covered, in the refrigerator for 24 hours.
6. Smoke at 180 to 190°F (83° to 88°C) for 2 hours, or until the internal temperature is 160°F (71 0C).
7. Place the links in a large bowl of cool water for 30 minutes, then dry thoroughly and store in the refrigerator for up to 2 weeks.
Makes 5 pounds
A smoked version of kielbasa (see our recipe for fresh on page 113) is closer to what you will find in the grocer's meat case. It goes well with bock beer and rye bread, with some good brown mustard.
Description:
"from Don's Book - Home Sausage Making by Susan Mahnke Peery - first made weekend of 3/28/09"
barely waited until is was dry...
Smoked Kielbasa
4 feet medium hog casing
3 pounds pork butt with fat
2 pounds beef chuck -- trimmed
1/4 cup nonfat dry milk
1 tablespoon plus 1 teaspoon kosher or coarse salt
1 tablespoon sweet paprika
1 tablespoon sugar
2 teaspoons freshly ground white pepper (medium grind)
1/2 teaspoon ground celery seed
1/2 teaspoon ground coriander
1/2 \teaspoon dried marjoram
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon dried thyme
1/4 teaspoon ascorbic acid
Curing salt (use supplier's recommended quantity for 5 pounds of meat) (1 ½ oz.)
1 tablespoon minced garlic
1/2 cup ice water
1. Prepare the casing (see page 28).
2 Cut the pork and beef into I-inch cubes. Freeze the cubes for about 30 minutes to firm them up before grinding.
3. Grind the pork through the coarse disk of a me at grinder. Grind the beef through the fine disk.
4. Mix the meats together in a large bowl. Add the dry milk, salt, paprika, sugar, pepper, celery seed, coriander, marjoram, nutmeg, thyme, ascorbic acid, curing salt, garlic, and water. Mix well, using your hands.
5. Stuff the mixture into the prepared casing, prick air pockets, and twist off into 8- to lO-inch links. Tie off each link with butcher's twine. Do not separate the links. Cure, covered, in the refrigerator for 24 hours.
6. Smoke at 180 to 190°F (83° to 88°C) for 2 hours, or until the internal temperature is 160°F (71 0C).
7. Place the links in a large bowl of cool water for 30 minutes, then dry thoroughly and store in the refrigerator for up to 2 weeks.
Makes 5 pounds
A smoked version of kielbasa (see our recipe for fresh on page 113) is closer to what you will find in the grocer's meat case. It goes well with bock beer and rye bread, with some good brown mustard.
Description:
"from Don's Book - Home Sausage Making by Susan Mahnke Peery - first made weekend of 3/28/09"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
Now to find casings. I'm sure my butcher can order it so that just leaves the sausage stuffer and meat grinder.