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    Polish Keilbasa - 2 Guys & A Cooler

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    M G
    This document provides a recipe for smoked Polish kielbasa sausage made with 700g lean pork, 300g pork back fat, seasonings including salt, sugar, garlic powder and white pepper. The meat and fat are ground and mixed with the seasonings before being stuffed into hog casings. The sausages are smoked at gradually increasing temperatures from 115F to 175F until the internal temperature reaches 145F. Once cooked, the sausages are submerged in ice water and allowed to bloom at room temperature before serving.

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    © All Rights Reserved
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    Polish Keilbasa - 2 Guys & A Cooler

    Uploaded by

    M G
    63 views2 pages
    This document provides a recipe for smoked Polish kielbasa sausage made with 700g lean pork, 300g pork back fat, seasonings including salt, sugar, garlic powder and white pepper. The meat and fat are ground and mixed with the seasonings before being stuffed into hog casings. The sausages are smoked at gradually increasing temperatures from 115F to 175F until the internal temperature reaches 145F. Once cooked, the sausages are submerged in ice water and allowed to bloom at room temperature before serving.

    Original Description:

    Home made polish sasuage

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    This document provides a recipe for smoked Polish kielbasa sausage made with 700g lean pork, 300g pork back fat, seasonings including salt, sugar, garlic powder and white pepper. The meat and fat are ground and mixed with the seasonings before being stuffed into hog casings. The sausages are smoked at gradually increasing temperatures from 115F to 175F until the internal temperature reaches 145F. Once cooked, the sausages are submerged in ice water and allowed to bloom at room temperature before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    63 views2 pages

    Polish Keilbasa - 2 Guys & A Cooler

    Uploaded by

    M G
    This document provides a recipe for smoked Polish kielbasa sausage made with 700g lean pork, 300g pork back fat, seasonings including salt, sugar, garlic powder and white pepper. The meat and fat are ground and mixed with the seasonings before being stuffed into hog casings. The sausages are smoked at gradually increasing temperatures from 115F to 175F until the internal temperature reaches 145F. Once cooked, the sausages are submerged in ice water and allowed to bloom at room temperature before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Polish Keilbasa - 2 Guys & A Cooler https://twoguysandacooler.

    com/smoked-polish-kielbasa/

    Polish Keilbasa
    A Delicious smoked sausage that goes great with everything!

    Prep Time Cook Time


    1 d 30 mins 6 hrs

    Servings: 1000 grams


    4.17 from 6 votes

    Ingredients
    700 g lean pork
    300 g pork back fat
    18 g kosher salt
    2.5 g insta cure #1
    10 g sugar
    5 g garlic powder
    1 g marjoram
    5 g white pepper
    30 g nonfat dry powder milk
    1/4 cup ice cold water
    hog casings

    Instructions
    1. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place
    the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
    2. Prepare all of your seasonings and clean and rehydrate your casings
    3. Grind your very chilled meat on a course plate (10mm) then grind your very chilled fat on a
    3mm plate (or the smallest one you have)
    4. Add all of the seasonings and any liquid to your mince meat then mix till it becomes very
    tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
    5. Stuff your mince meat into the casings, link, and prick out any air pockets. Refrigerate
    overnight

    Smoking Schedule
    1. The next day set your smoker to 115F with the baffles open for 1 hour. This will dry out your
    sausage.

    Next raise the temperature to 125F for 1 hour and begin to apply smoke.

    Raise to 135F for 1 hour, then raise to 155F for 2 hours, then raise to 175F till the internal
    temp reaches 145F
    2. Once cooked submerge in ice cold water then allow to bloom for several hours at room
    temperature. Enjoy!

    1 od 2 8.8.2021. 23:14
    Polish Keilbasa - 2 Guys & A Cooler https://twoguysandacooler.com/smoked-polish-kielbasa/

    2 od 2 8.8.2021. 23:14

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