Smoked Kielbasa

[ritzdeliman]

Ive used this recipe about a dozen times and the results have given a consistant result. The last two times it was using the Bradley and the texture is bang on. Try this:

3 lbs coarse ground pork
2 lbs finely ground beef
1/4 cup dried milk
1 tbls coarse salt
1 tbls paprika
1 tbls white sugar
2 tsps wht pepper
1/2 tsp celery seed
1/2 tsp ground corriander
1/2 tsp ground marjoram
1/2 tsp nutmeg
1/2 tsp thyme
1/4 tsp ascorbic acid
cure for 5 lbs
1 tbls minced garlic
1/2 cup ice water
mix all ingredients together until well blended. Stuff into 48mm naturin casings or large beef casings. cure in fridge overnite. Smoke @ 170-180f for about 3 hours. Soak in cold water for 1/2 hour so that the casings dont shrivel up. Tastes good with a malted barly beverage.
Enjoy. ritzdeliman[:D]