???? if i were to purchase a link sausage and smoke it. does the smoke penetrate the casing or am i just covering the casing with the smoke flavor.??
It's try at Kielbasa - Page 2
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I use Rytek Kutas' recipe for kielbasa. 67% venison, 33% pork butts - we make 1 or 2 25 lb batches for the last few years in a row, its very popular wherever we go.
Not sure if its OK to post a published recipe here?? so I guess PM me if you want more details.
And yes, fishwrestler yours look awesome too, would love a taste if you werent so far away!
I just got a bunch of venison, I need to give a batch of venison a try
Hey thanks again for all the kind words. I made a batch of chorzio that did not turn out so good. This sausage making sure is an art.