Betty's Kielbasa
Source of Recipe
My own invention
Recipe Introduction
I experimented with different combinations until I came up with a product I liked. We smoked it and have shared with friends, so far everyone wants more the next time we make it. So it must be good.
List of Ingredients
17 pounds ground pork (purchase already ground or grind your own).
4-3/4 tablespoons salt
2-3/4 teaspoons ground black pepper (more if desired)
2-3/4 teaspoons granulated dry garlic OR 35 cloves garlic (I love garlic)
3-1/4 teaspoons curing salt (only if smoking)
2-3/4 cups cold water
Recipe
Mix all together, very well.
Put in casings, then hang in prepared smoker.
Smoke for 6 to 7 hours, keeping smoker around 140-150 degrees Fahrenheit.
Note: If desired twist into sausage links - as for italian sausage - and freeze to be cooked and eaten when desired.
|
|
member logon
