10 Spice Polish Kielbasa

Beef, Poultry, Smoked

Source:

Ingredients

5 lbs boneless pork shoulder

1 tablespoon granulated garlic

1 tablespoon fine ground black pepper

1 tablespoon pickling salt

2 tablespoons sugar

2 tablespoons paprika

1 teaspoon ground celery seed

1 teaspoon marjoram

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon ground coriander seed

1/2 teaspoon dried thyme

1 level teaspoon Prague Powder #1 or Instacure #1

1 cup ice water

Directions

Trim the pork, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder.

Combine the spices and cure in a container and mix with the 1 cup of ice water.

Pour the spice and water combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

Once the sausage is fully mixed, stuff it into casings and hang it to dry before taking it to the smoker.

Smoke at 160-165°F, until the internal temperature reaches 152°F.

Remove, then rest for at least an hour before slicing.