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Sausage smoke suggestions

post #1 of 6
Thread Starter 

I am planning on making a #10 batch of polish sausage ( Cabelas kit ) this weekend.

directions say to add smoke after 1 hour drying time. my question is what flavor

smoke do you recommend.

post #2 of 6

Apple for polish kielbasa

post #3 of 6
Thread Starter 


Ok I also have an Italian sausage kit . directions say to stuff and cook or grill.

can I just stuff and then freeze them until I want them for dinner or must I

cook them on the stove top and then freeze ?

post #4 of 6
you can freeze first... then grill/cook them when thawed ...
post #5 of 6

partial freeze them when fresh then put in ac seal bag (they will hold their shape that way. then you can pull out later and cook any way you want.

 

keep on smoking,

Tom

post #6 of 6
Thread Starter 

Thanks for the info guys ! Its been a long hot summer here in Pa.

now that its cooler and my work schedule is back to normal ( kinda )

I cant wait to get back to smoking

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