Discussion in 'Sausage' started by elde, Jul 21, 2009.
I'm pondering doing a caseless Kielbasa (essentially a fattie)... What wood would you smoke it over?
i like maple or oak for my sausage. but thats just my opinion, there will be others chiming in as well but best bet is pick one and start expierimenting. i am pretty sure what ever advice your going to get here is going to be sound. maybe start with what you have readily available...
Usually do my Kielbasa over either apple or hickory, sometimes a combination of apple and cherry.
It's really just personal preference. Good luck with the sausage.
Usually do mine over Hickory or Mesquite, prefer Mesquite; but, I prefer the stronger flavor. My kids bought me bags of Mesquite for Christmas, then asked for summer sausage and polish sausage for Easter!
I prefer hickory
Hickory for sure.
I did a Kielbasa Fattie with some leftover when making 30lb (ran out of casings) and I was not impressed. But I smoke my "basa" using apple of pecan.
I will be making a cured low smoke Polish Kielbasa this weekend and will use Pecan or Pear.