Newbie from Michigan

[TheWedge]

Hi all. I just registered to say thanks! For all the info on smoking sausages. I'm not going to be very active on the forums, as it's just not my thing, but really appreciate the info you all share. Here's my quick bio:

50 year old Automotive engineer in Michigan. Enjoy all kinds of recreational activities including snowmobiling, fishing, camping, beer making, and cooking including occasional sausage making.

I made my grandmother's kielbasa recipe for the first time last year, left some fresh, and smoked some with a charcoal smoker. Both versions turned out great but needed an easier smoking method. I bought a MES 130S this week and plan to make and smoke kielbasa tomorrow. MES is on the porch seasoning as I type this.

Note: willing to share Grandmas recipie with anyone that asks. Ideally I could post an image as it's in her own handwriting, which I think is very cool. Let me know how to send it or post it, whatever makes sense.

Thanks again,
Matt (TheWedge)

 

[Co4ch D4ve]

Welcome Wedge! I’m sure I’m not the only one who would like your grandmas recipe. You can start a tread in the sausage area and upload and share the photo there.

 

[gmc2003]

Welcome to the forums, happy to have ya join. Your participation may change as you go forward.

Chris

 

[SmokinAl]

Welcome to SMF!
I would start a thread in the sausage section & take some photo's of the process & I think we are all looking forward to seeing Grandmas recipe. I know I am, cause I just made a batch of kielbasa yesterday & would love to compare your grandmas recipe to mine!
Al

 

[InThePittBBQ]

Hi Wedge, I would love to see your grandmother's recipe that's a great piece of nostalgia! I see your in Michigan, we generally make Kielbasa in these parts pretty true to the motherland's official recipe with salt, pepper, garlic and marjoram but I love anything old and hand written it reminds me of all the various kitchens I was lucky enough to be in when young when just about everyone still owned and used at least a small hand grinder to make Kielbasa for special occasions and holidays.

I'm a mile south of the Michigan line, this time of year I grind and stuff 80 pounds of Polish Kielbasa just about daily to smoke for holiday orders come by and see how we do it in the wood smoke on a Lang smoker.