Montreal Style Smoked Kielbasa
May 28, 2013
Categories: Lunch, Snacks, Pork, Loins, Add it in the lunch box, Make-Ahead, Baby Shower, Birthday, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Summer, Winter, Smoker, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Kid's Lunches, Spices, Spicy, Spring more
"This is a recipe my DH and I put together and I was quite pleased with the end result. You can omit the cayenne if you are not a fan of heat or you can increase it if you like it hot. I also use wild meat in this at times, 1 1/2 pounds wild meat and 1 1/2 pounds pork is a great ratio. #recipe7170"
- Serving Size: 1 (56.8 g)
- Calories 68.2
- Total Fat - 2.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 31 mg
- Sodium - 136.3 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 11.2 g
- Calcium - 8.8 mg
- Iron - 0.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Prepare casings as per package directions.
Meanwhile mix together the remaining ingredients.
Remove casings from water and pat dry with a clean cloth.
Stuff the casings with the meat mixture.
Tie in the middle and both ends tightly with butcher’s twine.
Place in smoker and smoke @ 250 degrees Fahrenheit (medium-low on my smoker) for 2 hours or until meat thermometer reads 165 degrees.
Refrigerate until cooled completely.
Tips & Variations
- Butchers twine
- 2 feet kielbasa casings (can use salami casings)