One note: This was made and cold smoked (below 160 degrees) in a home made smoker. I have not tried it in my new Bradley yet. I hope to make a batch before Xmas if possible. It may sound wierd using dried milk, believe me it works and is very good.
Recipe
Greg's Smoked Kielbasa
Ingredients:
10 Lb. Recipe
7 lbs. Pork butt cubed
3 lbs. Venison cubed (you can substitute lean beef or just use pork if you do not have venison I have used 100% pork and its great!)
2 cups ice water
2 cups non-fat dry milk
5 Tbls. Salt
1 Tbls. Sugar
2 tsp. Insta-cure #1
1-1/2 Tbls. Black pepper
1-1/2 tsp. Marjoram – heaping
1-1/2 Tbls. Chopped garlic – heaping
1 tsp. Onion powder
Directions:
Grind all lean meat through a 3/8" grinder plate and all fatty meat through a ¼" grinder plate.
Place ground meat in a tub add all other ingredients and mix until evenly distributed.
Stuff into hog casings.
Dry stuffed sausages with paper towels and if needed place in front of a fan to get casings dry.
Smoke at 140-150 degrees for 3-4 hours, or till desired effect is reached.
Allow sausage to hang at room temperature to bloom. Cool overnight in refrigerator.
Hey Pensrock,
This looks very good. As soon as I muster up the courage to do a sausage try, this will be on my list. I love a great kielbasa!
Marc