Ingredient Calculator

Enter the pounds of meat and press the calculate button.


Ice Water cups
Soy Concentrate cups
Salt tbsp
Brown Sugar tbsp
Black Pepper tsp
Garlic Powder tsp
Pink Cure #1 tsp
Marjoram tsp

Back to Recipe List

Smoked Kielbasa

Traditional Processing

  1. Chill the grinding equipment.
  2. Cut off all the fat and grind through a 1/16 plate. It will mix better with the binder and have less air gaps.
  3. Grind meat through a 3/8 inch grinding plate.
  4. Mix all the ingredients and stir well.
  5. Add meat and mix well. Keep meat in refrigerator until ready to stuff.
  6. Stuff meat into casings and tie into rings.
  7. Place into refrigerator with paper towels between each layer overnight. That's enough work for one day.
  8. The next morning bring the meat up to room temperature.
  9. Hang in a 130F preheated smoker with vent wide open and allow casings to dry. This can take up to 2 hours, if you stored overnight with the paper towels it could only take 1/2 hour.
  10. When casings are dry gradually increase cabinet temperature to 160 F while applying 2 to 3 hours of smoke.
  11. Increase cabinet temperature to 165F and when the IT reaches 152 F (this can take up to 6 hours) shower with cold water until the IT is 110 F
  12. Hang at room temperature for 1 - 2 hrs to bloom.

Alternate Processing

  1. After smoking wait until IT reaches 135F then hang in a turkey fryer with 3-4 inches of lightly boiling water until the IT reaches 152F. This doesn't take long so don't leave.
  2. Bloom as above.

Typical recipe size is 5 to 10 pounds.
This can also be done with ground pork.
Vacuum seal and store in the freezer.

Serving Suggestions

Serve hot on a bun with mustard or in Jambalaya or Gumbo.