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No. 379 Blue Ribbon Smoked Polish Kielbasa Seasoning
No. 379 Blue Ribbon Smoked Polish Kielbasa Seasoning
No. 379 Blue Ribbon Smoked Polish Kielbasa Seasoning
No. 379 Blue Ribbon Smoked Polish Kielbasa Seasoning

No. 379 Blue Ribbon Smoked Polish Kielbasa Seasoning

57 reviews
Regular price $ 8.99

Shipping calculated at checkout

SKU: 02-0098

Goes well with

Natural Hog Casings (Home Pack)

Natural Hog Casings (Home Pack)
$ 9.99
Binder Flour

Binder Flour
from $ 12.99

Binder Flour

Binder Flour
Fibrous Casings - Mahogany

Fibrous Casings - Mahogany
from $ 14.99

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 1 lb of meat: use 0.0172 lb (0.28 oz / 7.8 g) of seasoning

Use Our Calculator

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.

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.

Ingredients

Salt, Spices, Paprika, Garlic Powder, Monosodium Glutamate, Sodium Erythorbate (2.89%). Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking). Contains: Mustard.

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