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No. 379 Blue Ribbon Smoked Polish Kielbasa

Product image 1No. 379 Blue Ribbon Smoked Polish Kielbasa
Product image 2Blue Ribbon Smoked Polish Kielbasa
Product image 3Blue Ribbon Smoked Polish Kielbasa

Regular price

SKU: 02-0098

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

View 1 lb. Conversion Chart

      INGREDIENTS

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

      Contains: MSG

      DIRECTIONS

      SMOKED POLISH SAUSAGE (KIELBASA)

      You will need:

      • 25 lbs. Lean Pork Trims (85% Lean)
      • 1-1/2 lb. 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.

      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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