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Hello all, i am in need of a good smoked keilbasi recipe. If anyone would like to share, it would be great. Ty Shorty...
If using venison use a 50/50 mix of venison to pork butt. If not it still come out tasting good but it'll be very dryThis recipe has been in my family I guess forever. My grandmother came from Poland and I'm guessing it's where it came from.
25 lbs ground pork butt
6 ounces salt
4 ounces sugar
2 ounces COURSE ground pepper
6 ounces fine chopped garlic
( a 6-8 oz jar of the chopped from the grocery works just as well )
1.5 ounces mustard seed
1.5 cups water
All measurements are by weight
Mix well , refrigerate over night, mix again , then stuff into hog casings, you can add the required amount of pink curing salt if smoking, i believe its a teaspoon per 5lb of meat, we only use it if we're smoking it. Its awesome fresh or smoked. Smoke till a 160 degrees internal temp is reached, then plunge into a ice water bath
Put a ring of kielbasa on top of a shredded head of cabbage, with a few potatoes. Steam till the cabbage and potatoes are done. About as good as the kraut..Nothing like kielbasa and sour krout
Its really good, and so few ingredients. Im from PA , kielbasa was a regular on the dinner table, especially around Christmas and Easter. Dont forget your big jar of horseradish. Make sure you use course ground pepper, or it'll be pepper hot ( wonder how I know..lol )Wow, thank you Makinsmoke!! That recipe looks awesome, and to give us a family recipe is totally the awesomest. Going to try with pride. Will let u know when and how i make out. Your the best, shorty...
I grew up near Nanticoke, not far away at allThats were i used to get it. In carbondale pa. Carey's butcher shop. Best people ever, loved the owners and their children, and the grand children. Super people!!
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