From the Kitchen of Lou Rakszawski
10 lbs. Pork butt meat (Boston Butts or Pork Fore Quarters)
5 T. curing salt (1 T. per 2 lbs. meat)
5 tsp. coarse ground black pepper (1 tsp. per 2 lbs. meat)
5 cloves garlic, finely chopped (1 clove per 2 lbs. meat)
Hog casing
Charcoal with hickory or applewood chips
Day 1: Remove bones from meat, cut off excess fat and coarse grind the meat. Add curing salt and coarse ground black pepper. Mix thoroughly in stainless steel or porcelain pot. Cure one day in cool place.
Day 2: Mix in finely chopped garlic into the meat. Soak and flush hog casings with water. Stuff meat into hog casings. Hang on stick in cool place overnight.
Day 3: Smoke over charcoal with hickory or applewood chips for 2-3 hours. Store refrigerated.
Since this is cold smoked, the kielbasa must be cooked before eating. Place the kielbasa in a pot and cover with water. Add one tablespoon of white vinegar. Bring to a boil, cover and turn down heat to simmer for 35 minutes. Eat while hot or let it cool and eat it cold.