Smoked Cheddar Kielbasa
10 lbs pork shoulder
1 lbs fat back
2 cups Fat Tire Belgium Ale
5 Tbl kosher Salt
1 Tbl Sugar
2 Tbl Black Pepper
2 Tbl Garlic
1 tsp Marjoram
1 tsp ground Allspice
2 cups nonfat milk powder
12 g meat binder / phosphate (optional)
2 tsp instacure No 1
1 tsp smoked spanish paprika
1 lb hi-temp cheddar (from Butcher-Packer)
I ground all the shoulder through the large blade of my grinder and then about half the shoulder was reground with the fatback and the garlic through the fine die.
I held the sausages overnight under refrigeration then brought them to temp for one hour before cold smoking with medium smoke with applewood for 4 hrs. The sausages were then poached to 150 degrees F, iced then bloomed for 90 min.
The next time I make it I think I'll add at least 50% more marjoram, more pepper and less cheese. The rest is as they say, history.
This sausage is based off the recipe found here and the original is nothing short of friggin awesome!: Grandpa Jumbo's Smoked Polish
