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  1. kielbasa king

    Natural casing smoke penetration

    Thanks for your reply.  I do not use cure.  the color is brown throughout when baked.  I assume the red ring i am seeing when smoked is the smoke ring.  I have not seen this type of ring in commercially bought sausage.  Of course I havent tasted as good a flavor in commercially bought sausage...
  2. kielbasa king

    Natural casing smoke penetration

    Hello, I have been making fresh kielbasa for years using pork and beef mix and stuffing into fresh pork casing.  It is a 5th generation reciepe that was brought from poland.  My question relates to the smoking of this sausage.  Traditionally it has always been made and sold as fresh and then...
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