need help - instructions on smoking polish sausage

Discussion in 'Sausage' started by dietz777, May 24, 2015.

  1. dietz777

    dietz777 Fire Starter

    I bought 2 pounds of polish sausage links from my local meat market. I have a mes40 1st year. Can someone help me on temp and average time to smoke them at? Newbie here. Thanks Brett
  2. smokin phil

    smokin phil Smoking Fanatic

    1.5-2 hours.
  3. Sounds about right,   Like more smoke go longer, Keep an eye on them so they don't dry out

  4. since they are (presumably) fresh kielbasa that you picked up, they won't have cure in them. you will need to hot smoke to a safe temp relatively quickly.

    so think 260 to take it to 160 is about right.
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Assuming they are fresh sausages

    Hot smoke them at 180 degrees. They will reach 160 IT in 4 hrs and get the most smoke time. I suggest apple wood for sausage

    Last edited: May 25, 2015
  6. dietz777

    dietz777 Fire Starter

    Guys they are not cured. I am seeing 2 different routes one at 225 ad another at 180 for 4 hours. Which one?
  7. dietz777

    dietz777 Fire Starter

    I hit 160 IT at 225 in one hour. They are at 167 now at one hour ten minutes.should I leave them on to get more smoke or will they dry out? Rookie here I am new to smoking.
  8. the black spot

    the black spot Fire Starter

    How did the sausage turn out? I've done some fresh, no cure sausage only once, it took me about 1 to 1 1/2 hours. Very juicy with a bit of smoke.
    Next time I think I will try to make my own and add some potassium nitrate cure and do them slowly for more smoke, or Cold smoke them first.
  9. dietz777

    dietz777 Fire Starter

    Turned out great! Thanks
  10. weisswurst

    weisswurst Smoke Blower

    I am happy to see others correctly informed you about  what I call smoke cooking . That is cooking raw , uncured sausage at a temp that will render it safe to use.Weisswurst.

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