Saturday, April 16, 2011

Cooking: Kielbasa

We made this recipe with equal parts venison and pork meat/fatback. The result was excellent! It is my understanding, however, that it can also be made with pork and beef or chicken and beef with similar results.

5 lb ground meat (part red meat, part white)
2 tbsp garlic powder
2 tbsp salt
2 tbsp sugar
1 tbsp black pepper
1 tsp white pepper
2 tbsp paprika
1 tsp marjoram
1 tsp #1 prague powder
1 cup cold red wine

Mix the meat and spices and pack into pork casings.

Air dry in refrigerator or in cool smoke 90-100 degrees F (never over 100).

Smoke 160-165 degrees F until internal temperature is 152 F.

Rinse with cool water until 120 F below (to prevent shrinkage).

Age 2-3 hours at room temperature to dry (and allow for color to bloom), then pack.


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