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Polish/Kielbasa - 10 Lbs.

Smoked Sausage Recipe


   8 1/2 lbs. lean meat
   1 1/2 lbs. beef fat
   2 teaspoons curing salt
   4 tablespoons salt
   2 tablespoons powdered dextrose
   2 tablespoons garlic granules
   2 tablespoons yellow mustard seed, ground
   1 tablespoon white pepper
   1 teaspoon nutmeg
   1 teaspoon cardamom
   1 cup cold water
   1/2 cup flavor 86, or 1 cup non-fat-dry milk
   prepared 33-36MM hog casings


Grind meats and beef fat together 1 time through medium (3/16-inch) grinder plate.

Combine ground mixture with all remaining ingredients (except casings); mix/knead well.
Regrind seasoned meat mixture through medium plate (3/16-inch) one more time.
Stuff seasoned mixture into prepared hog casings; twist  into 8" or 18"links.  18" links are hung horseshoe style.

Cure stuffed sausage overnight in refrigerator.

Next day, place product in smoker - open damper - hold  heat source at 130-140 degrees  for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature reaches 160 degrees F;  at which time product is fully cooked.  

Shower product 2 to 3 minutes with cold water.
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