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2nd try at Polish Kielbasa today and smoker question.

post #1 of 4
Thread Starter 

 

Decided to try again, being my first attempt didnt turn out as good as I'd of liked.  The first was ok, but wasn't very flavorful and was dry.

 

I added some paprika and more ground pepper to the mix this time, plus instead of going all pork, I went 80/20 pork and ground beef. 

 

After stuffing it, it smells and looks alot better this time around.  I'm going to throw it in the smoker tomorrow.

 

Here's a question, I'd like to hang the kielbasa in my smoker, but I only have racks that came with my smoker.   Can I buy dowel rods or something to fit to my smoker and hang the kielbasa instead of laying it down on the racks?  I'm sure it would cook much better that way.

 

Thanks

post #2 of 4
Quote:
Originally Posted by JUSTINKP View Post
 

 

Decided to try again, being my first attempt didnt turn out as good as I'd of liked.  The first was ok, but wasn't very flavorful and was dry.

 

I added some paprika and more ground pepper to the mix this time, plus instead of going all pork, I went 80/20 pork and ground beef. 

 

After stuffing it, it smells and looks alot better this time around.  I'm going to throw it in the smoker tomorrow.

 

Here's a question, I'd like to hang the kielbasa in my smoker, but I only have racks that came with my smoker.   Can I buy dowel rods or something to fit to my smoker and hang the kielbasa instead of laying it down on the racks?  I'm sure it would cook much better that way.

 

Thanks

I use 1/2" Oak dowels all the time in my smoker.  Feel free to try my Keilbasa recipe if you like.

http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy

post #3 of 4
Thread Starter 
Thanks! Just ran to the local hardware store and got 1/2 oak dowel. Gonna try out the hanging method tomorrow!
post #4 of 4

Cant wait to see, remember to "notch" ends of dowels so they don't roll on ya in the smoker.

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