I make 10 lbs. of homemade smoked kielbasa. This smoked Polish kielbasa turned out fantastic and the smoked flavor from the pecan and applewood pellets mix was AMAZING!
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NOTE: THE FOLLOWING RECIPE IS FOR 5 LBS!
Mix together until dissolved: (For changes I used in making 10 lbs. see
2 cups cold water NOTES NOTES NOTES below)
1 tsp insta-cure #1
7 tsp kosher salt
Set in fridge until you get the meat and seasonings mixed to keep cold.
*(The insta-cure#1 is a basic cure for meats and takes very small amount when using. Please read and understand how to use insta-cure).

Sausage Mixture
*For 5 lbs. of meat
Mix together:
4 lbs. ground pork shoulder (or your desired cuts of pork)
1 lb. ground chuck (or your desired cuts of beef)
Once mixed add:
1 tbs sugar
1 tbs garlic powder
1 tbs ground black pepper
1/2 tbs onion powder
2 1/2 tsp mustard powder
2 tsp. Marjoram
1 cup powdered non-fat powdered milk

* I Mix all ingredients into the meat and mix really well.
Now I get the water with the insta-cure#1 and Kosher salt mixture from the fridge and add it to the mix. I mix again very well and keep mixing until it is very tacky and sticky. Don't stop mixing until you get it tacky and sticky.

Now I place the sausage mix into the fridge to keep cold until I get my sausage stuffer set and ready.

I purchased and used the LEM 25-35mm hog casing. Read the directions on the package. You will need to rinse them really well several times and then let them soak in warm water for at least 30 to 60 minutes.

I Load my sausage stuffer with the meat from the fridge removing any air the best I can and start loading the hog casings. I tie off the end of the hog casings and twist into links.
After making the links I take a pin (I used a corn cob holder (sterilized) and prick holes on both sides of the sausage links. This helps in drying the casing. After pricking the holes, place the links in the fridge overnight and this will also help the casing dry.

The next day I fire up the smoker and hang the sausage links from wood dowls I made and smoke the sausages as follows:
2 hrs. at 175°
1 hr. at 200°
1 hr. at 225° or until internal temperature reaches 153°.

I removed them from the smoker and placed them in a cold water bath for about 10 minutes. I then pat them dry and placed them on cooling racks and let them set for two to three house or until the reach room temperature letting them bloom.

I than vacuum seal them, date and place into the freezer.

NOTE NOTE NOTE!!!!
FOR 10 lbs. I doubled all the ingredients
except for the water and powdered milk. I used 3 cups of water instead of doubling.
And I used 1 1/2 cups of non-fat powered milk
instead of double.
All other ingredients were double for 10 lbs.

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Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
#Kielbasa #Homemade #PitSmoke
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