Smoked Kielbasa

I absolutely love my outdoor Bradley smoker. When I first got it I had to smoke ribs and they were to die for! I used the classic 3-2-1 method to prepare them and it worked perfectly. Of course I had to make my own rub and BBQ sauce to go with it and none of is disappointed. Now that I type this I realize that none of these have made it to the website. I will have to add these recipes in the weeks to come.

Since I got the smoker in the spring I have smoked ribs, shoulder, tenderloin, chicken wings, whole chicken and sausage. Now for my birthday, my wife got me a meat grinder and sausage stuffer for our Kitchen Aid mixer. Wow, is that ever incredible! Immediately I wanted to make my own sausage. Since my family origin is from the Ukraine, I had to make kielbasa first. In the end I split the sausage into 2 batches and made both kielbasa and andouille at the same time. There was definitely some things that I learned about making kielbasa along the way.

  • Even though using lean cuts of meat is healthy, there is a need for some pork fat in the kielbasa. Some people recommend meat to fat ratios anywhere from 80-20 to 70-30. I chose to go with the leaner option of 80% meat and 20% fat.
  • I did not want to grind all the meat as I like to have ‘ham’ chunks in the sausage. So I reserved about 1/3 of the meat and diced it. Well, in the end, I diced it too large and it was very difficult to get through the stuffer. Next time I will dice the meat in smaller pieces.
  • Make sure that you use cure. Because the smoker is at such a low heat for a prolonged period of time the pork does not get to the necessary 165F within the 4 hour timeframe and that can cause botulism. Clearly that is not something anyone wants, so to prevent that using a cure is the smartest and safest best. Use 1 tsp for every 5 pounds of meat.


Smoked Kielbasa

Prep Time: 1 hour
Cook Time: 5 hours
Total Time: 6 hours
Servings: 4 rings
Author: Steve Cylka


  • 5 lbs pork shoulder or fresh ham
  • 2 tbsp garlic powder
  • 3 tsp salt
  • 3 tsp ground black pepper
  • 2 tsp dried marjoram
  • 1 cup cold water
  • 1/2 cup skim milk powder
  • 1 tsp cure
  • sausage casings


  1. Cut the pork meat and pork fat into 1-2 inch cubes. Pass them through a meat grinder. Consider reserving about 1/3 of the pork meat and dice into small chunks so that there are chunks of ham in the sausage.
  2. In a large bowl, stir the meat with the remaining ingredients (spices, cure, water, milk powder). Knead it together well so that everything is combined thoroughly. Place in the fridge and let marinate for 3 hours or so.
  3. Take the meat mixture out of the fridge and stuff the sausage casings according to the instructions of your sausage stuffer.
  4. Preheat the Bradley smoker for 130F with your choice of wood pucks smoking in it. Place the kielbasa in the smoker by either laying them on the racks or hanging them on hooks.
  5. The kielbasa needs to smoke in the smoker for four hours. Each hour increase the temperature 20F. So hour one is 130F, hour 2 is 150F, hour 3 is 170F and hour 4 is 190F.
  6. After they have been in the smoker for 4 hours take them out and put them in a hot water bath that has the water preheated at 165F. Keep them in the hot water bath for 45 minutes.
  7. Remove the kielbasa from the hot water bath and hang them for 1-2 hours so that they can bloom.



  1. I love sausages any time. I see that you make it at home and they come out so perfect! Amazing 🙂

  2. I am so darn impressed that you made and smoked your own sausage. This looks so good and I truly started to salivate as I read your post.

  3. When you say cure, what are using, 1 or or some other form of cure?

  4. i would like to try your recipe……but i am stumped with cure… in the usa a…..and all i get for cure is tons of salt…..that will not make the meat pink…..what do you use….and where can i get it…..hope you respond…thank you…gene

  5. i found your recipe and i can’t stop making it.i come from bayonne n.j. where they have great kielbasa and this is just as good if not friends say on a scale of 1 to 10 its an 11.

  6. Hi Steve

    Been looking for a recipe for a long time and FINALLY hit the jackpot!
    It is almost too good to swallow 🙂
    Thanks a lot for posting it.
    Next on my list is your bacon. Mmmmmm
    Six stars foresure

  7. Just one question about the smoking process, do you apply smoke for the whole 4 hours or just the first hour?

    thank you



  9. I just made a batch using your recipe.First time making Keilbasa as I just got a Masterbuilt Digital smoker for christmas….Turned out incredibly awesome with a huge heaping helping of WOW.
    Family and friends are gonna eat up my 5 lbs in the first couple days,but that’s ok…can’t wait to make more.
    I did some in 6 inch long “chub” casings ( 1.5 inch diameter and about 3/4 of a pound each)and some in Collagen casings (36 mm i think,like italian style sausage size).I put the collagen ones into the smoker about an hour later than the chubs,because they weren’t as thick and I knew they would cook/smoke faster. I used applewood chips for the first 3 hours. It took about 4.5 hours to bring the “chubs” up to 158 degrees internal temp( the collagen ring was at 159 at this point). Pulled them from the smoker and let stand at room temp for about 15 minutes and the internal temp had risen to about 165 .Then I put them in an “ice bath” for about 20 minutes .This gave them a nice firmness and a beautiful pinkish colour. Sliced some up and cooked them up in a pan with perogies and onions and sour kraut..Tommorow Crackers and cheese.

    Thanks again for an awesome recipe,I will be using it for a long time to come

  10. My first batch was 8 lbs. Wasn’t enough. Built a bigger smoker and made 30 lbs. Next batch will be 60 lbs.hope that will be enough.

  11. I love kielbasa and just got a masterbuilt propane smoker. Can’t wait to try your recipe. Like you, I like chunks of meat in my kielbasa so how big of chunks should I cut so it isn’t a problem stuffing. By the way I’m Canadian and living in Thailand so your recipe has traveled far

  12. Thanks for posting. Have made other kielbasa other years and not been happy. This seemed fussy with the increasing of the temperature every hour but with the digital temperature control on the electric smoker it was easy. This will be a favorite for years to come. I used hickory hour one and cherry hour two. When it was opened after the four hours, smoke was still coming out and I had only added two lots of chips. Any thoughts on using a water tray? There wasn’t any mention of it. While it didn’t say so, I’m sure you continue to keep the 165 degree bath at that temperature the whole time.

  13. Always remember to shower the Kielbasa’s after you bring them up to safe eating temp. Shower or immerse if cold water bath so the internal temp is below 110 deg. Then dry and package. That way you don’t end up with shriveled Kielbasas. Just like a hotdog that’s been left out after being cooked. Not very appetizing!!

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