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How do I smoke my kielbasa

post #1 of 3
Thread Starter 
Hey ya'll, haven't been on here in quite a while, ( life has it's demands) . Made up 10 lbs of Kielbasa yesterday but not sure how to smoke it. Should I smoke it till fully cooked or should I smoke it for a couple three hours and then finish it by poaching in water?
post #2 of 3
I smoke mine at 100 ish degrees for several hours.... then up the temp to 150 ish for up to 24 hours until it is done.... That way your sausage won't have a fat-out....

Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
post #3 of 3
I'm assuming your recipe has cure#1.
Remove from fridge let hang and start to dry casing 1hr at room temp while I turn smoker to 225 to heat up. Then put sausage in smoker and
Set temp to 130 1hr no smoke
140 2hr roll smoke
150 1hr roll smoke
160 1hr roll smoke. Check internal temp. No more smoke needed.
Pull at 152 if not there yet bump to 170 and check every 30 min till done. Good luck
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