Smoked Polish Kielbasa Recipe
Seasonings and other ingredients for 5 lbs. (2.25 kg):
7 ½ Tsp (37.5 ml) Bradley Sugar Cure (do not use more than this amount)
1 Tsp (5 ml) salt (optional - see step #1, below)
1 Tsp (5 ml) marjoram
1 Tsp (5 ml) garlic powder
1 Tsp (5 ml) black pepper
⅔ Cup (160 ml) water
1 Cup (240 ml) finely powdered skim milk
Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 ½ pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.
Prepare 14 feet (210 cm) of small diameter hog casing; rinse, and then soak in water in the refrigerator, overnight. Rinse again before stuffing the casing.
Grind pork shoulder butt with a ¼-inch (6.4-mm) plate.
Mix the seasonings, water, and skim milk in a large stainless steel mixing bowl, until they are thoroughly blended and the powdered milk has dissolved. (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)
Add the meat and mix well. Knead for about 3 minutes.
Stuff the sausage in hog casings, and twist or tie the sausage rope into eight rings. Each ring will have a circumference of about 1 ½ feet (45 cm).
Cooking and smoking:
Option 1 - Hot smoked
If you wish to hot smoke the sausages, hang the raw links in a 140°F (60°C) smoker until the outside is dry to the touch (this will require at least 30 minutes).
Make sure that the damper is fully open. Raise the temperature gradually to 180°F (82°C). Close the damper most of the way in order to reduce the airflow and, thereby, reduce dehydration. Hot smoke at this temperature until the internal temperature is 160°F (71°C). Remove them from the smoker, and submerge them in cold water until the internal temperature is below 110°F (43°C). Hang at room temperature for about 30 minutes. Refrigerate overnight before eating; this allows the smoke flavour to mellow. Freeze the links that will not be consumed within two days.
Option 2 - Smoking and steam cooking or poaching
Steam cooking will result in less shrinkage than cooking in the smoker. Follow the directions for hot smoking (above), but remove the links from the smoker when the internal temperature is about 135°F (57°C). Steam the sausage until the internal temperature is 160°F (71°C), and submerge them in cold water until the internal temperature is below 110°F (43°C). Hang at room temperature for about 30 minutes. Refrigerate. (A steamer may be improvised by using a large pan with an elevated rack inside; cover with a lid.)
Alternatively, after smoking, poach the sausage in 180°F (82.2°C) water until the internal temperature is 160°F (71°C). Eat immediately, or submerge them in cold water until the internal temperature is below 110°F (43°C). Refrigerate, uncovered. After the sausage is chilled, package it in plastic bags. Freeze the sausage that will not be consumed within two days.