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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
Product image 4No. 666 Smoked Polish Kielbasa Seasoning

Regular price

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


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



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.


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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Tips, Tricks & Guides from the experts. Learn how to make sausage, jerky, or smoke pretty much anything.


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