Smoked Kielbasa
Smoked Kielbasa recipe
Yield
10 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
salt
|
|
| 1 | tablespoon |
sugar
granulated |
|
| 2 |
garlic cloves
|
*
|
|
| 1 | tablespoon |
black pepper
|
|
| 1 | teaspoon |
marjoram
|
*
|
| 1 | pint |
water
|
*
|
| 10 | pounds |
pork shoulder
|
|
|
sausage casing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
salt
|
|
| 15 | ml |
sugar
granulated |
|
| 2 | Garlic |
garlic cloves
|
*
|
| 15 | ml |
black pepper
|
|
| 5 | ml |
marjoram
|
*
|
| 473 | ml |
water
|
*
|
| 4.5 | kg |
pork shoulder
|
|
| 1 | each |
sausage casing
|
* |
Directions
Grind all the pork butts through a ¼ inch, or ⅜ inch grinder plate and place in the mixer.
Add all the ingredients and mix well, until all the spices are evenly distributed.
Stuff into 35-38mm hog casings.
Hang on smoke sticks spaced properly and let dry in cooler.
Be sure that meat has been chilled to 32 to 34 degrees F. before starting.
