Montreal Style Smoked Kielbasa
Recipe: #9714
May 28, 2013
Categories: Snacks, Loins, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, Mothers Day, New Years, Picnic, Potluck Smoker, Gluten-Free, No Eggs, Non-Dairy, Kid's Lunches, Spices, Spicy, 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"
Ingredients
Nutritional
- Serving Size: 1 (56.9 g)
- Calories 134.8
- Total Fat - 8.7 g
- Saturated Fat - 3.2 g
- Cholesterol - 44.3 mg
- Sodium - 138.6 mg
- Total Carbohydrate - 0.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 13 g
- Calcium - 11.5 mg
- Iron - 0.7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Prepare casings as per package directions.
Step 2
Meanwhile mix together the remaining ingredients.
Step 3
Remove casings from water and pat dry with a clean cloth.
Step 4
Stuff the casings with the meat mixture.
Step 5
Tie in the middle and both ends tightly with butcher’s twine.
Step 6
Place in smoker and smoke @ 250 degrees Fahrenheit (medium-low on my smoker) for 2 hours or until meat thermometer reads 165 degrees.
Step 7
Refrigerate until cooled completely.
Tips
- Butchers twine
- 2 feet kielbasa casings (can use salami casings)