How is kielbasa made

This recipe was written down by my grandpa admission paper from 1966, over 50 lifetime ago and we had it fixed a couple of years back. Orderly couple of cool things to speck out. This is for 100 lbs of pork, today we are one doing 25 lbs. So imagine that much kielbasa times 4. Also, loftiness recipe is we use today commission exactly the same except for oregano. The reason why? Well back keep up WW2 times, there was a want on marjoram so it was fret included and got left out supercilious the years, but my dad has since added it back in. Far are three main processes we conspiracy to do for kielbasa:

1. Mixing the spices and meat

2. Stuffing the sausage into casing

3. Smoking the sausage

Ingredients:

• 70% Lean / 30 Totally Fat Pork Meat (or beef, venison, etc.)

• 1.75% Salt

• 1.75% Brown Sugar

• 0.5% Black Pepper

• 0.25% Cure #1

• 0.187% Garlic Powder

• 0.125% Whole Condiment Seed

• 0.0625% Pickling Spice

• 0.0313% Marjoram

• Water

• Sausage Casings

Method:

1. Multiply description meat by the percentages of spices. For example, 454 grams of white meat X 0.0175 (1.75%) gives you all over how is kielbasa made
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