A.C. Legg Smoked Polish Kielbassa Seasoning

Manufacturing Procedure for Smoked Polish Kielbasa Sausage:

1. Start by coarsely grinding the meat using a ½ inch plate.
2. Next, transfer the ground meat into a mixer. Add the seasoning, curing agent, and 3.0 lbs. of water. Mix this combination for about three minutes until well integrated.
3. After mixing, regrind the mixture through a finer 1/8 inch plate to achieve a smoother texture.
4. Once ground, stuff the mixture into 36-38mm casings. Ensure the sausage is properly filled and tied, then place it in a cooler to rest overnight.
5. The following day, process the stuffed sausages in a smokehouse, heating them until they reach an internal temperature of 152°-155° F, which is crucial for ensuring proper flavor and safety.
6. After smoking, chill the sausages down to 40° F to halt the cooking process and maintain quality. Once cooled, proceed to package the sausages for sale or distribution.

Product Information: AC Legg Smoked Polish Kielbasa Sausage Seasoning

This seasoning pack, weighing 11 ounces and containing 1 ounce of curing agent, is formulated to perfectly season 25 lbs of meat. The blend includes white pepper, coriander, and garlic powder, creating an authentic Polish flavor that enhances your kielbasa.

For a traditional flavor profile, it's recommended to mix 20 lbs of pork with 5 lbs of beef. However, feel free to experiment with other meats such as deer, elk, moose, wild hog, or antelope to create a unique variation of this beloved sausage.

product information: