TentHunter
Moderator
I usually make Smoked Kielbasa from pork, but have been wanting to do some from beef, so I picked up 10 lbs. 80/20 Ground Beef from the butcher.
The last pepperoni sticks I made disappeared quickly so, 5 lbs was mixed into pepperoni and went into the fridge for a 3 day cure.
The other five pounds was mixed into kielbasa and stuffed into hog casings.
It was cold smoked for a few hours with a blend of Apple & Black Walnut pellets then hot smoked until an I.T. of 150°.
Cooled & sliced into sections to be used for later meals.
The Apple/Black Walnut smoke turned out to be a very nice robust blend - I like it on this Beef Kielbasa .
More Pepperoni pics to come...
The last pepperoni sticks I made disappeared quickly so, 5 lbs was mixed into pepperoni and went into the fridge for a 3 day cure.
The other five pounds was mixed into kielbasa and stuffed into hog casings.
It was cold smoked for a few hours with a blend of Apple & Black Walnut pellets then hot smoked until an I.T. of 150°.
Cooled & sliced into sections to be used for later meals.
The Apple/Black Walnut smoke turned out to be a very nice robust blend - I like it on this Beef Kielbasa .
More Pepperoni pics to come...
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