Outdoor Cooking Equipment > Electric Smokers

Another batch of Kielbasa in the smoker

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Agustine:
Ingredients: (Based on a 20 lb batch.)
•10 lbs of ground Pork (80/20)
•10 lbs of lean ground Beef (80/20)


•3 cups ice water
•8 Tbs of Kosher Salt 77.5 grams
•2 Tbs of White Sugar 25 grams
•3 Tbs (heaping) Course Black Pepper (butchers grind) 20 grams +
•3 tsp Powdered Garlic 8 grams +
•4 tsp (heaping) Marjoram (rubbed) 2.40 grams +
•4 tsp 4 tsp  Cayenne
•4 tsp Cure #1 22.65 grams
•¾ to 1 Cup Mustard Seed (optional)


Still below freezing at night so got the meat all cut up and left it in the smoker over night before grinding.



Next morning getting reading to grind



all ground up



Getting the casings ready



All the spices & cure ready



Into the had crank meat mixer for a spin



20 pounds of Kielbasa going to the smoker



A little test one in the air fryer  :thumbup:



We be smoking  :thumbup:





All done and going for the over night rest





The next morning



Yup done just right  :thumbup:

HighOnSmoke:
Awesome looking Kielbasa!

rwalters:
Very impressive! The kielbasa looks YUM!!

Roget:
Looks great !
I gotta try that.

TMB:
Looks good!

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