Recipe - Homemade Kielbasa

INGREDIENTS:
Package of collagen casings - 32mm - 35mm
10 pound bone-in pork shoulder – cut into 1” cubes (remove the bone, first)
1 lb beef chuck or stew cubes – cut into 1” cubes
1 cup water
4 Tablespoons garlic, minced or crushed
2 teaspoons garlic powder
1 teaspoon sweet paprika
2 tablespoons salt
2 teaspoons black or white pepper
2 teaspoons marjoram

PREPARATION:
Grind the meats with the coarse disc on the grinder
Grind the heck out of the marjoram, pepper, and garlic powder
Mix the water with the spices until the salt is dissolved
Add the juicy spice mix to the meat and combine until everything is well-coated
Chill in fridge for at least one hour
Stuff the casings in one-pound increments

Optional: Cure the kielbasa in the refrigerator overnight, and then cold-smoke for several hours. Once smoked, bake it in the oven until it’s cooked.

YOU’RE GOING TO NEED:
A Meat Grinder
A Sausage Stuffer (I use Gander Mountain’s Jerky Gun with a #5 Sausage nozzle)
A REALLY Big Bowl
A coffee grinder or mortar and pestle (for the spices)

SERVES:
Makes (11) 1-pound rings, give or take