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No. 666 Smoked Polish Kielbasa Seasoning

Product image 1No. 666 Smoked Polish Kielbasa Seasoning
Product image 2PS Smoked Polish Kielbasa Seasoning
Product image 3 Smoked Polish Kielbasa Seasoning

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SKU: 02-0196

Our Smoked Polish Kielbasa Seasoning combines various spices for making traditional smoked pork kielbasa sausage. Similar to our No. 379 seasoning without MSG.

  • Mix in with ground pork, beef or turkey
  • .43 Lb. B Unit for 25 lbs. of meat

View 1 lb. Conversion Chart

INGREDIENTS

Spices Including Paprika, Salt, Garlic Powder, Sodium Erythorbate (3.18%).

DIRECTIONS

SMOKED POLISH (KIELBASA) SAUSAGE

You will need:

  • Seasoning and 1 cure Package Inside
  • 25# of 85% Lean Pork Trims (OR 15# Beef or Wild Game and 10# Lean Pork)
  • 2 to 3 Cups of Distilled Water
  • 3/4# Binder Flour (Optional)*

*For 12 1/2# Batches Divide Following by 1/2

Suggested Procedure: Grind all meat through 3/8" plate. Regrind through 1/8" plate. Mix Maple Cure with Water and Mix into meat. Add Seasoning and mix for 4-6 minutes until meat is tacky. Stuff into 32-35mm or 38-42mm Hog Casings.

Smoking Procedure: Preheat Smoker to 100 degrees. 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 moistened sawdust on burner; set top damper 1/8 open, bottom damper 3/4 open. Increase temperature to 170 degrees. Run at this temperature until internal temperature reaches 156 degrees. Turn off Thermostat and cool down to 100 degrees in coldwater bath 20-30 minutes. Place in cooler. 

*When making wieners, bologna, or polish sausage it may be desirable to use our binder flour.

OUR CRAFT. YOUR CREATION.

At PS Seasoning, we blend unique flavor profiles to create one-of-a-kind culinary experiences; Not everyone is a master chef, but we should all eat like one.

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