Outlaw Surf & Turf Kielbasa Smoked Sausage
This BOOTLEG Outlaw Surf & Turf smoked kielbasa sausage recipe has pork belly, pork butt, pork loin and brisket seasoned with BOOTLEG Outlaw Surf & Turf (75%), garlic, jalapeños, marjoram, black pepper, Kosher salt and curing salt. Cure overnight in the refrigerator. Place in the smoker for 4 hours to get them up to temp of 154 at a smoker temp of 170. Then place in water bath to bring temp down and bloomed for 2.5 hours at room temp.
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