Saturday 18 January 2014

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.

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

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. 

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Have you tried this recipe?? Tell us how it turned out :)