Making Kielbasa From Scratch

Finding gluten free prepared meats is much easier these days but i still don't recognize half the ingredients listed. So for this reason I make my own. It is not as difficult as one thinks. All you need is a smoker and the right ingredients.

INGREDIENTS

2 pounds ground pork
1 pound pork loin (diced)

1/2 cup water

5 teaspoons Iodine free Montreal Steak Spice (I use my own recipe Gluten-Free Montreal Steak Spice)

2 teaspoons garlic powder

2 teaspoons instacure #1 (formerly called prague powder#1)

1 teaspoon cayenne pepper (optional)

1/2 teaspoon ground black pepper

1/2 teaspoon hickory liquid smoke

2 feet kielbasa casings

DIRECTIONS

Soak casings for 1 1/2 hours.

Meanwhile mix together the remaining ingredients.

Remove casings from water and pat dry with a clean cloth.

Stuff the casings with the meat mixture.

Tie in the middle and both ends tightly with butcher’s twine.

Place in smoker and smoke @ 250 degrees Fahrenheit (medium-low on my smoker) for 2 hours or until meat thermometer reads 165 degrees.

Refrigerate until cooled completely.