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Skinless Smoked Kielbasa

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    Skinless Smoked Kielbasa

    My daughter likes to make dishes like shrimp and grits with smoked kielbasa type sausage, but prefers to remove the skin. Peeling the hog casings off the finished sausage can be a PITA, so we tried a batch using cellulose casings designed for "skinless" sausages like hit dogs. We used 30% cubed pork loin, 50% ground pork butt, and 20% emulsified beef trimmings as the binder. Worked out well, here's some pics:

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    Stuffed 31mm cellulose casings. .


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    Smoked and finished to 156º IT.


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    Finished . . . used part of one for sausage and scrambled eggs this morning.

    #2
    What temp do you run the smoker?

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    • johnec00
      johnec00 commented
      Editing a comment
      Dried at 110º for one hour (no smoke) then 150º for 4 hours (pecan pellets in a-maz-n tube) then finished at 180º. (The meat was cured with cure#1 and salt for 2 days before grinding).

    #3
    Looks great!

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