Soter Vineyards Origin Series
2019 Yamhill-Carlton Pinot Noir

Beef Kielbasa

PAIRing: 2019 ORIGIN SERIES YAMHILL-CARLTON PINOT NOIR

Beef Kielbasa

(When making sausage, it’s more exact to use grams so we’ve including both for your preference!)

Approx. 3# Beef Chuck, 90/10 (90% lean and 10% fat) (1293 g)

12 Oz. (322 g) Pork Fatback

1.5 Oz. (40 g) Salt

¼ Oz. (8 g) Sugar

¼ Oz. (8 g) Black Pepper, ground

1 tsp (3 g) Mustard Powder

½ tsp (1 g) Oregano

2 Oz. (41 g) Milk Solids

½ Oz. (8 g) Garlic Cloves

-Mix all ingredients in a large bowl and let sit overnight in the refrigerator. Using a meat grinder, grind the Beef and Pork with a medium die once through, and then take half of the grind and send though once more. Keep the ground meat as cold as possible.

-In a large mixer, mix the meat using the paddle attachment on medium and add 3 ounces of ice water while it mixes. If you can, put it into casings using a sausage stuffer, and poke a few small holes through the casing with a paper clip and hang overnight before smoking. If not, feel free to freeform the grind into a link or patty to grill!

-For smoking, smoke at 150F for 2 hours, and then 200F for 1 hour. Until the internal temperature is 155F.