Sausages

Old Country Kielbasa

Traditional Style Kielbasa

Old Country Kielbasa
Internal temp
152°F (67°C)
Smoker temp
130-175°F (54-79°C)
Casing size
32-35 mm
Casing
All Natural Hog Casings
Bloom
1-2 hours

What goes in it

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

How it's made

  1. With the meat ice cold (32°F), grind through a 1/4" plate.
  2. Add all seasonings and ice water. Mix until tacky with good protein extraction.
  3. Stuff into 32-35mm natural hog casings. Tie into 12-16" horseshoe-shaped links.
  4. Hang to dry at room temp for 1 hour or until casings are dry to the touch.
  5. Smoke at 130°F with dampers open for 1 hour.
  6. Apply smoke and increase to 150°F for 2 hours.
  7. Raise to 170-175°F until internal temperature reaches 152°F. Important: Do not let your smoker exceed 180°F. Even if your smoker is set at or below 180°F, the actual temperature can spike higher — monitor closely.
  8. Immediately plunge into ice water bath until internal temp drops below 100°F. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)
  9. Hang to bloom for 1 hour, then refrigerate.

Wood

Cherry · Apple · Hickory

Safety

  • Keep meat below 40°F during grinding and mixing
  • Cook to 152°F internal temperature
  • Ice bath after smoking to prevent wrinkling. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)