Fresh Kielbasa

[badbuck]

Wanting to smoke some kielbasa and need some info on time and temp.
This is from Costco and in link form, but fresh.

Thanks

 

[geo315]

Wanting to smoke some kielbasa and need some info on time and temp.
This is from Costco and in link form, but fresh.

Thanks

Welcome to the forum. Smoking is a personal thing. There are many opinions of how and how long to smoke sausage. The type of wood, the temps, the time. Peruse the forum and you will find many good articles that are helpful. I do the following in ref. to kielbasa. After stuffing I air dry for about 20 minutes. Then put them into the smoker at 130 degrees and allow one half hour with vents wide open ( no smoke) . This allows the sausage to dry. They take smoke better when dry. Next I add the smoke heavy ( apple pellets) for two hours at 140 degrees. Then I finish mine in a Sous Vide to finish temp of 153 degrees. Then ice bath to cool them down for about one half hour. Then hang them for up to two hours to allow the bloom. After that is either eat or freeze. Hopes this helps, Geo.

 

[Rings Я Us]

You can let it dry on a rack in the fridge few hours or overnight. Smoke it at 225 till it reaches 155 and then 300 till it reaches 165 internal. You have to hot smoke it because there is no cure in it. Will be good stuff.

 

[motocrash]

Mmmm smoked sausage.Addicted to it.I do pretty much as Rings does and get smoke rolling before putting on.Sometimes when I have time I'll put them in a foil pan with beer and onions and simmer, then strain beer and put onions back in pan on rack under sausage and finish them with smoke. Oh my.... I'm smoking sausage tonight!