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SMOKEHOUSE RECIPE
POLISH KIELBASA
Type:
Batch Size:
Sausage
25 lbs.
Ingredients
● 15 Lbs – Beef Trims
● 10 Lbs – Pork trims
● 3-4 Cups – Distilled Water
● Polish Kielbasa Seasoning
& Cure (for 25 lbs meat)
● 38-42mm Natural Hog Casings
Pro's Choice: PS Seasoning
● Smoked Polish Kit
Includes Seasoning, Casings
& Cure
Smoking Procedure
1. Preheat smoker to 110°F on Smoke mode with dampers wide open.
2. Hang sausages on smoke sticks (avoid overcrowding for optimal airflow).
3. Insert meat probe into one sausage to monitor temperature.
4. Dry sausage at 110°F for 2 hours.
5. Increase temperature to 120°F, run 1 hour.
6. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element.
7. Increase temperature to 130°F. Set dampers to 2/3 closed. Run 1 hour.
8. Increase temperature to 140°F, run 1 hour.
9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour.
10. Increase temperature to 160°F, run 1 hour.
11. Increase temperature to 180°F and run until the internal temperature of sausage reaches 155°F.
(2-4hrs)
12. Remove sausage from smoker and place in an ice bath until internal temperature drops to 100°F.
13. Hang sausage at room temperature for 2 hours to bloom.
14. Store in refrigerator up to 2 weeks or freezer up to 6 months.
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Pro Smoker®: Owner's Manual - Pro Classic Smokehouse
Total Time:
23-25 Hours
Preparation
1. Prepare casings by rinsing, then soak in warm
water for 30 minutes.
2. Grind beef and pork together once through a
3/8" plate.
3. Re-grind once through a 3/16" plate.
4. Add seasoning to meat and mix for 2 minutes
until fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes
until meat block becomes very tacky.
7. Load meat block into stuffer and stuff into casings.
8. Link sausages into 7" sections.
9. Rest sausage in the fridge overnight to allow
flavor and cure development.
10. Line smoker drip tray with new aluminum foil.
SMOKEHOUSE RECIPE
HOT DOGS
Type:
Batch Size:
Sausage
25 lbs.
Ingredients
● 15 lbs. - Beef Trims
● 10 lbs. - Pork Trims
● 3-4 Cups - Distilled Water
● Wiener Seasoning & Cure
(For 25 Lbs Meat)
● 24-26mm natural sheep casings
Pro's Choice: PS Seasoning
● No. 155 Blue Ribbon
Wiener Seasoning
Smoking Procedure
1. Preheat smoker to 130°F on Smoke mode with dampers wide open.
2. Hang hot dogs on smoke sticks (avoid overcrowding for optimal airflow).
3. Insert meat probe to monitor temperature.
4. Dry hot dogs at 130°F for 2 hours.
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element.
6. Increase temperature to 180°F. Set dampers to 2/3 closed.
7. Run until internal temperature of hot dogs reaches 155°F. (4-6hrs)
8. Remove hot dogs from smoker and place in an ice bath until internal temperature drops to 100°F.
9. Hang hot dogs at room temperature for 2 hours to bloom.
10. Store in refrigerator up to 2 weeks or freezer up to 6 months.
© 2023 Pro Smoker
pro-smoker.com - Phone:
Total Time:
18-22 Hours
Preparation
1. Rinse casings and soak in warm water
for 30 minutes.
2. Grind beef and pork together once through
a 3/8" plate.
3. Re-grind once through a 3/16" plate.
Optional: For a finer more traditional hot dog,
re-grind through a 1/8" plate.
4. Add seasoning to meat and mix for 2 minutes
until fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes
until meat block becomes very tacky.
7. Load meat block into stuffer and stuff into casings.
8. Link hot dogs into 7" sections.
9. Rest hot dogs in fridge overnight to allow flavor
and cure development.
10. Line smoker drip tray with new aluminum foil.
1-800-874-1949
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