Smoked Kielbasa & Kolbasz

Smoked sausage is a great way to preserve meat in the late fall and winter. This video shows how I make smoked sausage.

Kielbasa & Kolbasz
5-6 pounds of ground meat 75% pork shoulder 25% beef make sure the pork shoulder has fat on it.
Hog casting for stuffing.
1 tablespoon course ground black pepper
2 tablespoons dried marjoram For Kielbasa or 1/3-1/4 cup of Hungarian Paprika for Kolbasz
4 cloves of minced garlic
2 tablespoons kosher salt
3/4 teaspoon of pink salt meat cure
1 cup cold water
Keep meat chilled, grind together pork and beef
Mix salt and cure in cup of cold water and add to ground meat. Then add the rest of the seasonings and chill for a couple hours. Cast the sausage and keep in refrigerator overnight. Hang and smoke with hardwood smoke for 4-5 hours till internal temp is 170.

My other sausage and smoking videos.
Hunter’s Sausage. https://youtu.be/iS5yhzuDQoA
Homemade Pork Sausage https://youtu.be/_ykTUYGBFOw
Smoking Jerky Primitive Style. https://youtu.be/RuLAbhRzFcU

Видео Smoked Kielbasa & Kolbasz канала Modern Refugee.