So the Mrs and I decided for this last batch of Kielbasa I'd just do it as fresh instead of smoking. We love the recipe and my Hot Italian fresh works so well, and since we always cook it anyway, why bother smoking?
Big mistake. One word. Bland.
Apparently just the smoking gives it that extra kick.
Since I always use cure now for smoked or fresh, I'm wondering if I can thaw the rest of it and smoke it.
Whatever, "Lesson Learned"!
:th_crybaby2:
Big mistake. One word. Bland.
Apparently just the smoking gives it that extra kick.
Since I always use cure now for smoked or fresh, I'm wondering if I can thaw the rest of it and smoke it.
Whatever, "Lesson Learned"!
:th_crybaby2: