Polish Kielbasa????

[Greathounder]

The butcher at the little store in the neighborhood told me they started making the polish sausage for the holiday season. Usually we just parboil and put it in the broiler or on the grill to brown. But the butcher said I should ask how to smoke the sausage. A 10# bag followed me home. So does anyone have any suggestions. We sure are loving the tasste of smoked meat. Oh, I took him a sample of my pulled pork. He said it never made it home. Thanks Bill aka Greathounder

[BBQ101]

You need to talk to Dirty Ron he does fresh made sausage all the time. I did some fresh sausage and they tasted like crap talk to Ron he will help you get er done. :wink: I think Ron and Woody are going to be hung over this morning they both bumped into some hard licker last night.

[Uncle Al]

You have to find out if the butcher added any preservative, like Sodium Nitrite to his sausage. If he did, the smoke at around 90°-100° with your favorite smoke wood for around 4-6 hours. Hickory is obviousl but I use apple. Then after the cold smoking, cook till the int. temp. is 155°

If there is no preservative don't do the cold smoking. Just cook to the same 155° with some smoke wood present.

Then dip into some warm Texas Pepper Jelly

Enjoy !!

Uncle AL

[Greathounder]

Thanks Uncle Al, I'll have to check.
101, I read the report on the wild weekend. They were nice enough to invite me to the festivities, but unfortunate I had to work this weekend. I know I couldn't keep up with them. But I look forward to meeting them at some later date. Time to make a couple pulled pork sammiches for my lunch tonight. Just like a kid at school, some want to trade lunches. Greathounder

[BBQ101]

I work at Home Depot as a Appliance Sales Specialist. I love what I do but Retail SUCKS!!! :shock: :shock: :shock: :cry:

[bigwheel]

For hot smoking..which dont matter if it got cure or not... should work just fine if you keep your pit temps around 175-180 till like the other folks say..it hit about 155 internal. Prob take 4-6 hours or therabouts. Soon as its done dunk it or squirt it with cold water to stop it cooking and set the fat. Used mesquite flavored Kingsford and pee can shells on the last batch I done..came out real tasty. Oak..hickory..mesquite..apple wood..all works well. Just depend on whut you got on hand and the flavor you like.

bigwheel


The butcher at the little store in the neighborhood told me they started making the polish sausage for the holiday season. Usually we just parboil and put it in the broiler or on the grill to brown. But the butcher said I should ask how to smoke the sausage. A 10# bag followed me home. So does anyone have any suggestions. We sure are loving the tasste of smoked meat. Oh, I took him a sample of my pulled pork. He said it never made it home. Thanks Bill aka Greathounder

[Woodman]

You have to find out if the butcher added any preservative, like Sodium Nitrite to his sausage. If he did, the smoke at around 90°-100° with your favorite smoke wood for around 4-6 hours. Hickory is obviousl but I use apple. Then after the cold smoking, cook till the int. temp. is 155°

If there is no preservative don't do the cold smoking. Just cook to the same 155° with some smoke wood present.

Then dip into some warm Texas Pepper Jelly

Enjoy !!

Uncle AL

Uncle Al, I like the way you think brother! Woodjelly