Polish Sausages

[DanMcG]

Hot smoke means different things to different people, but safe to say 120° -160°
You could always swap out the paprika with some marjoram if you want it more traditional "kielbasa"

 

[torp3t3d0]

i'd like the rest???

 

[DanMcG]

rest of what?

 

[daveomak]

Marianski:

Cold Smoking

Cold smoking at 52-71° F (12-22° C), from 1-14 days

Warm Smoking

Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke.

Hot Smoking

Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours

 

[BGKYSmoker]

 

[daveomak]

Here ya go, a recipe from the original poster himself.
http://www.meatsandsausages.com/sausage-recipes/cooked/polish/beef-sausage-baked

 

Here ya go, a recipe from the original poster himself.
http://www.meatsandsausages.com/sausage-recipes/cooked/polish/beef-sausage-baked

Thanks. Any idea what temp he means by "hot smoke" in step 10? Funny, one of the post I read said paprika makes it Hungarian sausage!

Hot smoke means different things to different people, but safe to say 120° -160°
You could always swap out the paprika with some marjoram if you want it more traditional "kielbasa"

 
Does anyone have a recipe for beef Kielbasa? And can I get away with not using cure if it's going to be frozen after a hot smoke? I'm going  to use "hot dog" size cellulose casing FWIW. Have a kosher keeper in the house.

 
Marianski:

Cold Smoking

Cold smoking at 52-71° F (12-22° C), from 1-14 days

Warm Smoking

Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke.

Hot Smoking

Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours

FWIW to those that are unfamiliar with Seminole, Seminole is Stanley Marianski...   Since it was his recipe that was questioned, I added his definitions of smoking temperatures....  to reflect what his intent when smoking sausage..

http://www.meatsandsausages.com/about

At that time Stanley Marianski lived in the USA and one day at a party he was arguing with his friends over some Polish sausage recipes. He jumped on the Internet and started to look for more information but the information he got in English was far from satisfactory. Finally in desperation he formed the question in Polish and imagine the surprise when he found his answer on the newly created forum. That started the relationship that continues to this day. The Forum became so popular that in February 2005 its web presence was established www.wedlinydomowe.pl (Polish version) and the English site www.meatsandsausages.com was created in July, 2005.

Also......    To Marianski, the next group of higher temperatures is considered BBQ ing.... 

http://www.meatsandsausages.com/barbecue
[h1]Barbecuing[/h1]
There is a significant difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. Grilling takes minutes. Smoking takes hours, sometimes even days. Don’t be fooled by the common misconception that by throwing some wet wood chips over hot coals you can fully smoke your meat. At best you can only add some flavor on the outside because the moment the outside surface of the meat becomes dry and cooked, a significant barrier exists that prevents smoke penetration. A properly smoked piece of meat has to be thoroughly smoked on the outside and everywhere inside. Only prolonged cold smoking will achieve that result. Smoking when grilling is no better than pumping liquid smoke into it and claiming that the product is smoked now. Let’s unravel some of the mystery. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature.

Smoking - very low heat	52° – 140° F (12° - 60° C)	1 hr to 2 weeks, depending on temperature
Barbecuing - low heat	190° – 300° F (93° - 150° C)	low and slow, few hours
Grilling - high heat	400° - 550° F (232° - 288° C)	hot and fast, minutes