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I made this yesterday, let it rest overnight in the fridge. It just went into my smoker, should be ready by the afternoon.



the recipe

Cactus Gap Kielbasa”


12 lbs. pork butt
1 tsp. liquid smoke in 1 pint of water
2 tsp cure #1
5 garlic cloves (crushed)
5 Tbs. kosher salt
1 tsp. Cayene pepper
2 Tbs. Corn syrup solids
1-1/2 Tbs. freshly ground black pepper
1-1/2 tsp. marjoram
2 tsp. dried-rubbed summer savory
2 Tbs. sweet Hungarian paprika
1 tsp special meat binder
½ cup milk powder

Grind the pork using a 3/16" plate, . Mix all the ingredients well into the sausage until a meat paste is formed. Stuff the sausage into 52 mm soaked fiberous casings smoke with maple wood start at 130 F for 2hrs then raise the smoker to 170 and smoke to an internal of 152 F

Well it's afternoon here, sure would love to see a finished photo. Looks great so far BG. I need to try a kielbasa and this one sounds good to me. thanks for the recipe

Its all done and ready to eat or package

just finished smoking



crash cooling



on the plate

How was the taste test? Looks great.

It tasted great. I make a couple batches of this a year. everyone likes it.

What casing did you use for those kielbasa? I like the look of the size.

its a 52 mm continious coil. I can only get about 6 ft on my stuffer at a time though.