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Montreal Style Smoked Kielbasa

Here's how you make Montreal Style Smoked Kielbasa
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  • Servings: 24
  • Prep: 20m
  • Cook: 2h
    • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • 2 pounds ground pork
  • 1 pound pork tenderloin (lean, diced into 1/2 inch pieces I use tenderloin)
  • Iodine free Montreal Steak Spice (5 teaspoons, I use my own recipe http://www.recipezazz.com/recipe/montreal-steak-spice-7170 )
  • 2 teaspoons garlic powder
  • Instacure #1 (1 teaspoon)
  • 1 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon hickory liquid smoke
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • Butchers twine
  • 2 feet kielbasa casings (can use salami casings)

We hope you enjoy this recipe!

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