Homemade Swojska Polish Kielbasa

• Meat

  • 1 lb Beef chuck
  • 4 1/3 lbs Pork butt

• Produce

  • 3 Garlic cloves, large
  • 2 heaping tsp Marjoram

• Baking & Spices

  • 2 heaping tsp Black pepper, ground
  • 36 g Kosher salt

• Drinks

  • 1 cup Ice water

• Other

  • 6.4 g Cure #1 (see notes
  • 1 lb Pork belly or back fat

Found on ifoodblogger.com

Ingredients

• 4.4 lbs pork butt
• 1 lb beef (chuck)
• 1 lb pork belly or back fat
• 3 large garlic cloves, pressed
• 2 heaping tsp marjoram
• 2 heaping tsp ground black pepper
• 36 g kosher salt (add more to taste if needed)
• 6.4 g Cure #1 (see notes)
• 1 cup ice water

Directions

• Grind pork, beef and pork belly/back fat on a medium size plate
• Add ice water, all of the spices and mix well
• Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2 hours
• Preheat smoker to 160-165F
• Hang sausages in the smoker and apply smoke for 3-4 hours
• Remove sausages once internal temperature has reached 152F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F.
• Place into ice bath to cool down. Dry and store in a refrigerator or a freezer. Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.