Smoked Kielbasa Recipe
Yield: 5 poundsRecipe by luhu.jp
Ingredients:
3 lbs: Pork butt w/ fat, cubed
1/2 tsp: Ground marjoram,
2 lbs: Beef chuck, trim and cube
1/2 tsp: Ground thyme,
1/2 cup: Ice water,
1/2 tsp: Ground celery seed,
1/4 cup: Dry milk powder,
1/2 tsp: Finely ground coriander,
5 tsp: Salt,
1/2 tsp: Fresh ground nutmeg,
1 tbsp: Sugar,
1/4 tsp: Ascorbic acid,
1 tbsp: Paprika,
1/2 tsp: Saltpeter,
2 tsp: Fine grind white pepper,
4: Feet medium hog casings,
1 tbsp: Finely minced garlic,
Directions:
Grind pork through the coarse disk. Grind beef through the fine disk.
Mix and combine with remaining ingredients. Prepare casings, stuff,
and tie off into 8-10" links. Cure in the refrigerator 24 hours.
Smoke at 180-190 2 hours. Simmer sausage in a 170-180 kettle of water
for half an hour. Place links in a kettle of cool water for half an
hour, dry and store in the refrigerator for up to two weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94
Submitted By CAROLYN SHAW On 12-03-94
Source from luhu.jp
Mix and combine with remaining ingredients. Prepare casings, stuff,
and tie off into 8-10" links. Cure in the refrigerator 24 hours.
Smoke at 180-190 2 hours. Simmer sausage in a 170-180 kettle of water
for half an hour. Place links in a kettle of cool water for half an
hour, dry and store in the refrigerator for up to two weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94
Submitted By CAROLYN SHAW On 12-03-94
Source from luhu.jp