No. 666 Smoked Polish Kielbasa Seasoning

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 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.

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. 

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