BEEF KIELBASA

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SERVES FOUR

~3 lbs (1293g) Beef Chuck
90% lean, 10% fat
12 Oz. (322 g) Pork Fatback
1.5 Oz. (40 g) Salt
¼ Oz. (8 g) Sugar
¼ Oz. (8 g) Black Pepper, ground
1 tsp (3 g) Mustard Powder
½ tsp (1 g) Oregano
2 Oz. (41 g) Milk Solids
½ Oz. (8 g) Garlic cloves

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-Mix all ingredients in a large bowl and let sit overnight in the refrigerator.

-Using a meat grinder, grind the beef and pork with a medium die once through, and then take half of the grind and send though once more. Keep the ground meat as cold as possible.

-In a large mixer, mix the meat using the paddle attachment on medium and add 3 ounces of ice water while it mixes. poke a few small holes through the casing with a paper clip and hang overnight before smoking. If not, feel free to freeform the grind into a link or patty to grill!

-For smoking, smoke at 150F for 2 hours, and then 200F for 1 hour. Until the internal temperature is 155F.