Sausage smoke suggestions

Discussion in 'Sausage' started by smokin pop-pop, Nov 19, 2015.

  1. I am planning on making a #10 batch of polish sausage ( Cabelas kit ) this weekend.

    directions say to add smoke after 1 hour drying time. my question is what flavor

    smoke do you recommend.
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Apple for polish kielbasa
     
  3. Ok I also have an Italian sausage kit . directions say to stuff and cook or grill.

    can I just stuff and then freeze them until I want them for dinner or must I

    cook them on the stove top and then freeze ?
     
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    you can freeze first... then grill/cook them when thawed ...
     
  5. partial freeze them when fresh then put in ac seal bag (they will hold their shape that way. then you can pull out later and cook any way you want.

    keep on smoking,

    Tom
     
  6. Thanks for the info guys ! Its been a long hot summer here in Pa.

    now that its cooler and my work schedule is back to normal ( kinda )

    I cant wait to get back to smoking
     

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