Aromatic and original, this beef kielbasa from Chef Michael Anthony of New York City's Gramercy Tavern, has a perfect smoky flavor that doesn't overpower the well-seasoned sausage.
Yield: makes 12 Pounds
- 6 3⁄4 lb. lean beef
- 5 lb. pork (fatty belly, or shoulder and back fat)
- 3⁄4 cup kosher salt
- 1 tsp. pink salt (we recommend Instacure #1)
- 1⁄8 cup dextrose
- 3 tsp. white peppercorns, finely ground
- 1⁄4 cup mustard powder
- 1⁄2 tbsp. garlic powder
- 5⁄8 cup milk powder
- 1 - 1 1⁄2 qt. crushed ice
- Combine beef, pork, salt, pink salt, dextrose, white pepper, mustard powder, and garlic powder. Let cure overnight.
- Lay out meat on 2 sheet trays lined with plastic wrap. Put in freezer for 1 to 1½ hours until the meat is firm but not frozen.
- Grind meat through 12 3⁄16 die (medium die), alternating pieces of meat, fat, and bacon.
- Return meat to freezer until it is firm, about 1½ to 2 hours.
- Grind meat through 12 1⁄8 die (small die), while gradually adding crushed ice. Grind very small amounts of meat at a time. As the meat grinds, it should be cold enough so that it extrudes on its own, without pressure.
- Place mixture in bowl of stand mixer, add milk powder, and paddle on lowest speed for 1 to 2 minutes, stopping to clear paddle as needed. Take care not to overmix, as it could result in rubbery texture.
- Poach about 1 tablespoon of sausage to test seasoning and texture. Adjust as necessary.
- Stuff sausage into hog casings. Twist into links about 6 inches long. Store sausage, uncovered, in refrigerator overnight.
- Hot-smoke sausages at 200° until sausages are nicely red on all sides and firm throughout (time ranges from 2 to 3 hours). As the sausages are smoking, rotate the racks in the smoker once or twice and flip the sausages so that they smoke and cook evenly.