kielbasa recipe from PA

[pensrock]

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.

[Smoking Duck]

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