Wanted to do kielbasa and SS today. Got a late start this morning. (2 many beers last night)
So I did manage to get my kielbasa mixed up and stuffed into 35-38 hog casings. I have 47mm X 20m Nitta Smoketone Rounds for kielbasa but still like the natural casings even if they are not as big in dia.
Recipe called for mustard seeds and I don't like them so I left them out.
Ingredients: (Based on a 20 lb batch.)
10 lbs of ground Pork (80/20)
10 lbs of lean ground Beef (80/20)
3 cups ice water
8 Tbs of Kosher Salt
2 Tbs of White Sugar
3 Tbs (heaping) Course Black Pepper (butchers grind)
3 tsp Powdered Garlic
4 tsp (heaping) Marjoram (rubbed)
4 tsp Cayenne
4 tsp Cure #1
3/4 to 1 Cup Mustard Seed (optional)
I have the excel spread sheet that will reduce ingredients for batch size(lbs.) if anyone is interested.
The Mix
13 small & 1 large rings getting ready for the smoker
2 rolls of 7. Going for 1 Hour no smoke to dry them out.
See you in about 8 hours
Kielbasa is almost done. Most are around 140-145 F IT. I figure about another hour to another 3 beers, which ever comes first
Real nice color on these things
They be hanging out in the kitchen....it's called blooming. Yes they look BLOOMING GOOD