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need help - instructions on smoking polish sausage

post #1 of 10
Thread Starter 
I bought 2 pounds of polish sausage links from my local meat market. I have a mes40 1st year. Can someone help me on temp and average time to smoke them at? Newbie here. Thanks Brett
post #2 of 10
1.5-2 hours.
post #3 of 10

Sounds about right,   Like more smoke go longer, Keep an eye on them so they don't dry out

 

Gary

post #4 of 10

since they are (presumably) fresh kielbasa that you picked up, they won't have cure in them. you will need to hot smoke to a safe temp relatively quickly.

 

so think 260 to take it to 160 is about right.

post #5 of 10

Assuming they are fresh sausages

 

Hot smoke them at 180 degrees. They will reach 160 IT in 4 hrs and get the most smoke time. I suggest apple wood for sausage

 

 

Joe

post #6 of 10
Thread Starter 
Guys they are not cured. I am seeing 2 different routes one at 225 ad another at 180 for 4 hours. Which one?
post #7 of 10
Thread Starter 
I hit 160 IT at 225 in one hour. They are at 167 now at one hour ten minutes.should I leave them on to get more smoke or will they dry out? Rookie here I am new to smoking.
post #8 of 10
How did the sausage turn out? I've done some fresh, no cure sausage only once, it took me about 1 to 1 1/2 hours. Very juicy with a bit of smoke.
Next time I think I will try to make my own and add some potassium nitrate cure and do them slowly for more smoke, or Cold smoke them first.
post #9 of 10
Thread Starter 
Turned out great! Thanks
post #10 of 10

I am happy to see others correctly informed you about  what I call smoke cooking . That is cooking raw , uncured sausage at a temp that will render it safe to use.Weisswurst.

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