Since we began butchering our own pork, we’ve had to experiment with recipes, trying different things for meats like bacon, ham, and sausages.
While we haven’t struck gold in yet in the bacon & ham department, we were very pleased with the homemade smoke kielbasa made last year using the natural casings prepared from our hog.
In fact, I would easily call it spot on. Now if we could only perfect the bacon. (Update: We did! And it’s awesome! Find the recipe here.)
No GMO-free sticker on this sausage! And I’m sure that with the few ingredients in the recipe I’m sharing, homemade smoked kielbasa is not only more natural but more economical as well.
If you’d like to make pork butter with me along with many other amazing prepared and cured pork recipes including prosciutto, capicola, bacon, guanciale, pate, rillettes, and more join us December 8-9 for our Homestead Hog Butchering Workshop in Brinkhaven, Ohio!
- Mix the pork with water, garlic, and seasonings. If you’d like to taste test, fry up a little piece and then adjust the seasonings as you’d like.
- Stuff the casings according to manufacturers instructions on your sausage stuffer.
- Twist the casing into desired lengths or weight (Or don’t, if you’d rather cut the sections when you’re done. Flexibility is the name of the game.)
- Prick with a pin all over the sausage to prevent them from bursting.
- Set the sausage in the refrigerator for about a day to let the flavors all marry.
- To smoke the kielbasa, place in your smoker setup with your wood of choice. We started with oak and finished up with a bit of cherry.
- Smoke for 2-3 hours depending on how smoky you like them. We did ours for 3 hours this year and it was borderline too smoky. The goal is to get your internal temperature to 155 degrees. Our DIY smoker is apparently running too cold so after the 3 hours, we brought them in and finished baking them in the oven until they were brought up to temperature.
- And that’s it! Prepare them as you wish in your favorite recipe or freeze them for later!