Cut meat into strips about 1 inch wide by 2 to 3 inches longMix everything throughly, cover and refrigerate overnight.
Allow it cure in the frig for a 18-24 hours then grind it through a 3/8" plate.
Stuff into 38-40mm casings. (all I had was 32-36)
Warm smoke 145-150 degrees, then finish the kielbasa in a 170 degree water bath. The casing has a good snap but is not tough and chewy.
Smoke Kielbasa with maple chips for the first hour, then smoke with cherry pellets and apple pellets for an hour then the last hour is all maple chips.
Out of the smoker they go into a 170
degree water bath until the internal temperature is 155 degrees then
into ice water.
I was pressed for time and would have liked a little more smoke on them but even as is they taste awesome.
Thanks for checking out my Kielbasa and hope you get a chance to try the recipe