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No. 379 Blue Ribbon Smoked Polish Kielbasa Seasoning

Regular price $ 8.99

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1624 in stock

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SKU: 02-0098

Goes well with

Binder Flour

Binder Flour

Fibrous Casings - Mahogany

Fibrous Casings - Mahogany

Our Smoked Polish Kielbasa Seasoning is an award winning combination of spices. This seasoning is great for making traditional smoked pork kielbasa sausage.

Award Winning

  • Traditionally blended with ground pork, but you could also try ground beef or turkey
  • .43 Lb. B unit for 25 lbs. of meat
  • Comes complete with our Maple Cure
  • Per Pound: Use 1 Tbsp of seasoning + 1 3/4 tsp of Maple Cure

View 1 lb. Conversion Chart

How To Use

You will need:

  • 25 lbs. Lean Pork Trims (85% Lean)
  • 2 cups of Water
  • 3/4 lb. Binder Flour #362
  • 1 pkg. #379-B Smoked Polish Sausage Seasoning

Curing Procedure: Grind all meat through 3/8" plate; add seasoning and mix thoroughly and grind through 1/8" plate. Add water and stuff into 38-42mm hog casings. 

Smoking Procedure: Preheat Smoker to 100 degrees F. Place product on smoke sticks (no pieces touching) insert temperature probe to middle of one link. Run for 1 hour with damper wide open. This is the drying time. Place 2/3 pan of sawdust (moistened) on burner; set top damper 1/8 open, bottom damper 3/4 open. Increase temperature to 170 degrees F. Run at this temperature until internal temperature reaches 155 degrees F. Turn off thermostat and cool down to 100 degrees F in cold water bath 20-30 minutes. Place in cooler.

*Note: When making Wieners, Bologna or Polish Sausage it may be desirable to use our Binder Flour #362, also water and ice is required and up to 25% may be necessary to achieve proper workability.


Salt, Spices including Paprika, Garlic Powder, Monosodium Glutamate and Sodium Erythorbate (2.89%)

Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking).

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