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Recent content by Jwc56

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  1. J

    Smoked Kielbasa Help

    Thank you....With the Andouille I dried them in the smoker at 110 for an hour but I hung the Kielbasa for 2 hrs. there was a difference. Thank you
  2. J

    Smoked Kielbasa Help

    I recently stared making all my sausage homemade and all has been going great. My Smoked Andouille and Italian came out great, but I made 10 lbs of smoked kielbasa yesterday and after 5 hrs of smoke the casings never turned that golden brown. The taste is very good, but why would the casing not...
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