A.C. Legg Old Plantation Seasonings - Smoked Polish Kielbasa Sausage Seasoning - No MSG - 11.75 ounce

Course grind meat through a 1-inch plate. 2. Transfer to mixer, add seasoning, water and curing salt. Mix 3-5 minutes until tacky. 3. Fine grind through a 3/16 inch plate. 4. Stuff into 32/34 mm natural casings. 5. Transfer to smokehouse. (see schedule below) SMOKEHOUSE SCHEDULE Time Dry Bulb Wet Bulb Dampers Smoke 30 minutes 100° F 0° F Open No 60 minutes 120° F 100° F 2/3 Closed Yes 60 minutes 150° F 120° F 2/3 Closed Yes 90 minutes 180° F 120° F 2/3 Closed Yes 6. Hold at last setting until the internal temperature of the product reaches 160° F. 7. Cold shower for up to 10 minutes and place in refrigeration.