Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 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...
Top Bottom
Back
Clicky