Homemade Smoked Kielbasa made simple

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If you have ever bought and tasted Kielbasa you will know how good this Polish sausage is but if you have never made your own from scratch then you are in for a treat. Homemade smoked Kielbasa is the perfect food to excite even the fussiest of palate. It has a taste of its own not found in the store bought product. Best of all if you attempt to re-create this recipe you will be amazed at how easy it was and how good the end product tastes. In addition you will be so proud of yourself and you will want everyone in your circle of friends and family to taste your creation.
We first starts with a 4 lbs pork shoulder roast that we cut in small cubes. We then use a 1/4" plate on our Kitchen Aid meat grinder attachment to grind our meat chunks. We then added 1 lbs of ground chuck to our ground pork. Once completed we mix our perfect blend of spices real well with 1 cup of ice cold water and then mix this concoction into the ground meat. Please make sure you mix this in very well as you will want the spice mixed equally throughout the meat. We then prepared five 1½" collagen casings by tying one end with butcher twine. We slipped the casings over our 1¼" filler tube on our sausage stuffer and proceeded to fill each casing to their max. We then put our raw Kielbasa sticks into the fridge overnight.
The next morning we prepared our raw Kielbasa for the smoker. Putting the sticks in the fridge overnight helped dry out the sausage. In the smoker we set the temperature to 130ºF and proceeded to hang our Kielbasa in the chamber assuring that not of the sticks touch each other. We set the timer for 1 hour with the vent wide open to continue the drying process. It is really important the the casings are completely dry so that when we apply the smoke it will adhere to the sausage.
After 1 hour we began the smoking process my adding apple wood chips in our cold smoking chamber and then increased the smoker temperature to 165ºF. It took exactly 5 hours to compete the process and for our Kielbasa to reach an internal temperature of 153ºF. ! hour was for drying our casings and 4 our was for smoking the sausage.

Here is the recipe

Ingredients
4 lbs Pork shoulder (Butt)
1 lbs ground chuck. (can be omitted if you have 5lbs pork butt)
1 tsp Instacure #1 (pink salt)
2 tbs salt
2 tbs coarsely ground black pepper
4 tbs marjoram
6 garlic cloves finely chopped
1 tsp coriander
½ tbs sugar
1 cup of soy protein ( you can use dry powdered low fat milk instead)
1 cup of ice cold water.
5 - 1½" collagen casing tubes
Cut pork shoulder into 1" cubes and then run through meat grinder using a ¼" plate. Once completed mix all spices with the cold water and then mix into the meat real well making sure that all of spices are equally distributed throughout the meat.

Tie one end of the collagen casings with butcher twine. Once completed fill the meat in a sausage stuffer equipped with your largest stuffing tube. Slide casing and begin to fill it with the spiced meat. Continue doing so until all of the casings are filled to capacity. Leave in fridge uncovered overnight to help drying up the casings.

The next morning start your smoker and set its temperature to 130ºF with vents wide open. Hang each sausage link in smoker assuring that none of the sausages are touching each other. Close door and set timer to 1 hour. Once the hour as passed increase the smoker temperature to 165ºF and add your favorite wood chips in the smokers chamber. We used Applewwod. Insert meat probe in the center of the thickest sausage. Smoke until internal temperature of the Kielbasa reaches 153ºF.

Remove from smoker and cool them down in ice cold water for at least 15 minutes. Once completed remove from water and dry them up with paper towels and then hang them up for 30 minutes before putting them in the fridge. Leave in fridge for a couple of hours before tasting. Now it's time to indulge.

ENJOY!!!!
#kielbasa #sausage #smokedkielbasa #smokedsausage

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