PatioDaddio
Babbling Farker
- Joined
- May 4, 2008
- Location
- Boise, Idaho
As promised, here's the recipe that I whipped up for some Oakridge BBQ
Habanero Death Dust Kielbasa. This is hot-but-not-too-hot garlicy piggy
goodness at its best.
Ingredients
2 lb Pork rib trimmings, or pork shoulder, cut to roughly 1" pieces/cubes
2 lb Pork sirloin, cut to roughly 1" cubes
12 oz Uncured bacon (I used Hempler's), chopped to 1"
1 cup Ice water
3 Tbsp Kosher salt
2 Tbsp Oakridge BBQ Habanero Death Dust
2 Tbsp Dry marjoram
1 Tbsp Old Bay seasoning
2 tsp Black pepper, ground fresh
1 1/2 tsp Granulated garlic
Method
Combine all of the ingredients in a very large mixing bowl and stir well to
combine.
Split the meat mixture into three equal portions, put each portion into a
gallon zip-top bag and refrigerate overnight.
About 90 minutes before you're ready to grind and stuff the sausage, move
the bags of meat to the freezer, along with your meat grinder parts (I use
a grinder/stuffer attachment for my Kitchen Aid mixer).
Assemble your grinder for a small grind and set a large mixing bowl in an ice
bath to catch the ground meat.
Working as quickly as you can, grind the meat into the bowl in the ice
bath.
Cover the ground meat and refrigerate immediately.
Prepare your stuffer with your casing of choice. I used 33mm prepared
collagen casings from Cabela's.
Working in batches, stuff the sausage into approximately four 18-inch
portions, per your machine's instructions.
Refrigerate the stuffed sausage at least two hours before smoking.
Start your smoker and prepare for smoking at 275* with the smoke wood
of your choice. I used cherry.
Smoke the sausage indirect until it reaches an internal temperature of
165* (about two hours).
Remove the sausage from the cooker and serve.
I served mine on a toasted roll with melted baby Swiss cheese, and I
topped them with sauteed red onions and plain yellow mustard.
Enjoy!
Note: If you plan to serve the sausage the day after cooking it, simple let
it cool at room temperature for an hour then refrigerate it in gallon zip-top
bags.
-----
John
Habanero Death Dust Kielbasa. This is hot-but-not-too-hot garlicy piggy
goodness at its best.
Ingredients
2 lb Pork rib trimmings, or pork shoulder, cut to roughly 1" pieces/cubes
2 lb Pork sirloin, cut to roughly 1" cubes
12 oz Uncured bacon (I used Hempler's), chopped to 1"
1 cup Ice water
3 Tbsp Kosher salt
2 Tbsp Oakridge BBQ Habanero Death Dust
2 Tbsp Dry marjoram
1 Tbsp Old Bay seasoning
2 tsp Black pepper, ground fresh
1 1/2 tsp Granulated garlic
Method
Combine all of the ingredients in a very large mixing bowl and stir well to
combine.
Split the meat mixture into three equal portions, put each portion into a
gallon zip-top bag and refrigerate overnight.
About 90 minutes before you're ready to grind and stuff the sausage, move
the bags of meat to the freezer, along with your meat grinder parts (I use
a grinder/stuffer attachment for my Kitchen Aid mixer).
Assemble your grinder for a small grind and set a large mixing bowl in an ice
bath to catch the ground meat.
Working as quickly as you can, grind the meat into the bowl in the ice
bath.
Cover the ground meat and refrigerate immediately.
Prepare your stuffer with your casing of choice. I used 33mm prepared
collagen casings from Cabela's.
Working in batches, stuff the sausage into approximately four 18-inch
portions, per your machine's instructions.
Refrigerate the stuffed sausage at least two hours before smoking.
Start your smoker and prepare for smoking at 275* with the smoke wood
of your choice. I used cherry.
Smoke the sausage indirect until it reaches an internal temperature of
165* (about two hours).
Remove the sausage from the cooker and serve.
I served mine on a toasted roll with melted baby Swiss cheese, and I
topped them with sauteed red onions and plain yellow mustard.
Enjoy!
Note: If you plan to serve the sausage the day after cooking it, simple let
it cool at room temperature for an hour then refrigerate it in gallon zip-top
bags.
-----
John
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