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Grinding up some pork this morning 08:30
The beast
the spice mix
mixing
stuffing the Kielbasa
linking the pepperettes to the same lengths
into the smoker 14:00
smoking finished 21:00
The Kielbasa will get smoked tomorrow
The recipes
“Cactus Gap Kielbasa”
12 lbs. pork butt
1 tsp. liquid smoke in 12 oz.of water
2 tsp cure #1
5 garlic cloves (crushed)
5 Tbs. kosher salt
2 Tbs. Corn syrup solids
1-1/2 Tbs. freshly ground black pepper
1-1/2 tsp. marjoram
2 tsp. dried-rubbed summer savory
2 Tbs. sweet Hungarian paprika
1 tsp special meat binder
˝ cup milk powder
Grind the pork using a 3/16" plate, . Mix all the ingredients well into the sausage until a meat paste is formed. Stuff the sausage into 52 mm soaked fiberous casings smoke with maple wood start at 130 F for 2hrs then raise the smoker to 170 and smoke to an internal of 152 F
Pepperetts
8 Lbs. Pork shoulder
7 Lbs. Venison
6 Tbs. Salt
4 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #1
1 Tbs. Mace
1 Tbs. super binder
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
15 oz.cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 10 “ lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 150 internal. Allow to cool. Then hang to dry to desired texture..
The beast
the spice mix
mixing
stuffing the Kielbasa
linking the pepperettes to the same lengths
into the smoker 14:00
smoking finished 21:00
The Kielbasa will get smoked tomorrow
The recipes
“Cactus Gap Kielbasa”
12 lbs. pork butt
1 tsp. liquid smoke in 12 oz.of water
2 tsp cure #1
5 garlic cloves (crushed)
5 Tbs. kosher salt
2 Tbs. Corn syrup solids
1-1/2 Tbs. freshly ground black pepper
1-1/2 tsp. marjoram
2 tsp. dried-rubbed summer savory
2 Tbs. sweet Hungarian paprika
1 tsp special meat binder
˝ cup milk powder
Grind the pork using a 3/16" plate, . Mix all the ingredients well into the sausage until a meat paste is formed. Stuff the sausage into 52 mm soaked fiberous casings smoke with maple wood start at 130 F for 2hrs then raise the smoker to 170 and smoke to an internal of 152 F
Pepperetts
8 Lbs. Pork shoulder
7 Lbs. Venison
6 Tbs. Salt
4 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #1
1 Tbs. Mace
1 Tbs. super binder
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
15 oz.cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 10 “ lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 150 internal. Allow to cool. Then hang to dry to desired texture..
BG..... Rock & Roll 
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