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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
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.
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.
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.
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.