I love Kielbasa and I love snack stix, so I thought I would try to make some Kielbasa stix
Here is where I am now. Still need about 7 more degrees temp to be fully cooked.
Coarse plate installed
10 #'s of semi frozen meat ready to grind
finished grinding
spices added
mixed until achieving a bind ( 3-4 minutes)
into the stuffer
all stuffed and ready to link
linked into 8" stix, ready for the smoker
just in the smoker
after 2 hrs at 130F dry and ready to start smoke.
Smoking nicely with Alder chips , only a few more degrees to go then cool down and a fridge nap overnight before packaging.
the Recipe
Kielbasa
10 lbs. Coarse ground pork
3Tbs. Salt
2 tsp. cure #1
2 Tbs. Black pepper
1 Tbs. Marjoram
2 Tbs. Corn syrup solids
1 Tbs. garlic powder
1cups water
1/2 cup milk powder.
Mix all ingredients and allow to stand for 24 hrs. in the fridge. Stuff into casings. Cool smoke for 2 hrs @120 F until the casings are dry. Slowly increase the temp up to 165 F and hold, until an internal temp of 155F, cooldown then refrigerate overnight before packaging.