Homemade Kielbasa Recipe 5 Lbs

How to make Kielbasa Traditional Polish Sausage

WebJan 27, 2019 · Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours. Preheat smoker to …

Rating: 5/5(72)
1. Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
2. Add the ice water, all of the spices and mix well.
3. Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
4. Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.

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Polska Kielbasa Recipe How to Make Kielbasa …

WebMar 10, 2013 · Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 10 feet — and set in a bowl of very warm water …

Rating: 4.9/5(29)
1. Chill the meat and fat until they is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 10 feet — and set in a bowl of very warm water to rehydrate.
2. Chop meat and fat into 1-inch pieces. Combine the salt, instacure, sugar, garlic, marjoram and pepper and mix it into the meat and fat with your hands. Let this rest in the fridge for about an hour.
3. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the fine die. If your room is warmer than 65°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the meat mixture back in the freezer while you clean up.
4. Add the ice water to the meat mix, then mix thoroughly either using a Kitchenaid on low for 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge while you clean up again.

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Homemade Kielbasa Garlicky and Delicious!

WebApr 7, 2024 · Heat the oven to 325F. Arrange your sausages or meat cylinders in a single non-overlapping layer on an oven-safe rack set over …

1. Use a blender to puree the garlic with 2 tablespoons of water. Set aside for a moment.
2. In a small bowl, measure 2 tablespoons of water. Dissolve the salt and the Morton’s meat cure in this water.
3. Add the salt and cure mixture to the garlic and water mixture. Then add the pepper, and the liquid smoke (if using), to this mixture as well.
4. Combine all the meat in a large mixing bowl.

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