Similar in taste to polish sausage or kielbasa, this Slovenian sausage seasoning has a peppery bite with hints of garlic and various spices.
- Traditionally blended with 75 to 80% pork and about 20% bacon
- For another variation, try adding in High-Temp Cheese
- Comes complete with Speed Cure
- No MSG
View 1 lb. Conversion Chart
Salt, Spices, Garlic*, Sodium Erythorbate (1.35%). *Dried.
You will need:
- Seasoning and 1 cure Package Inside
- 25# of 85% Lean Pork Trims
- 2 to 3 Cups of Distilled Water
- 3/4# Binder Flour (Optional)*
*Binder Flour keeps product moist
Suggested Procedure: Grind all meat through 3/4" plate. Regrind through 1/8" plate. For a coarser grind, grind through 3/16" plate. Add speed cure to 1/2 the water, then mix with meat. Add seasoning and mix 4-6 minutes until meat is tacky. Add last 1/2 of water into meat, mix and stuff into 35-38mm 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 until internal temperature reaches 156 degrees F. Turn off thermostat and cool down to 100 degrees F 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.