Our pickled polish sausage is blended with seasonings, smoked and pickled for enticingly good flavor! Polish sausage may be smoked, fresh, or cured, and include pork, veal, or any variety of meats; some types are from pork shoulder, and others use scraps or ground meat. Kielbasa is a traditional polish sausage made with coarsely ground lean pork and beef, along with many spices, such as marjoram and garlic. And of course you cannot use any wood that was previously pressure treated, painted, or commercially manufactured. The only wood type I really don’t recommend for smoking kielbasa is softwood (like spruce, cedar, pine, or fir). Apricot Citrus - lemon, grapefruit, orange, nectarine – light fruity flavor, good with fish, poultry, pork and beef. Place the brats, Boudin and sausages on the smoker first as these will usually take about an hour longer than burgers and hotdogs. Found inside – Page 540... Slicers 3:130 Slow-fermented sausages 3:249 see also Dry/semidry sausages ... wood smoke 3:322, 3:322T definition 3:321 Smoked fish 3:342 Smoked ham, ... It is fairly lightly spiced with garlic, nutmeg, black pepper and a hint of caraway, smoked over cherry, apple or beech wood, then hung for a few days to dry. Can impart bitter taste if not monitored. typeof __ez_fad_position!='undefined'&&__ez_fad_position('div-gpt-ad-homekitchentalk_com-large-mobile-banner-1-0')Without a doubt, the best wood to smoke Italian sausage is hickory. It may be a bit more difficult to find corn cobs now than it was The type of wood used is responsible for the final color of the smoked product and it can also influence its taste but only to a small degree. Burns cool. The word itself is derived from the Latin salsus meaning "seasoned with salt" so that puts us at least 2000 years ago. For people with charcoal or wood smokers, all it takes to create flavorful smoke is to add some cherry wood or apple wood chunks to the fire. Good with poultry, pork, beef. Some is strong and assertive; some is subtle and light. All fruit and citrus trees have a light to medium sweet flavor and are excellent with poultry and ham. Oak, available all over the world, is probably the most commonly used wood for smoking. You can use hickory in pretty much any form: wood, sawdust, or chips. They will transfer their natural flavors to the summer sausage perfectly. For practical reasons a home sausage maker will probably use oak or hickory most of the time. Found inside – Page 314... 247–249 pâtés en croûte, 203 pâté spice, 147 pear wood for smoking foods, ... sausage, 131–132 Polcyn, Brian, 20–24, 26–27, 191 Polish smoked sausage, ... If you prefer the bitter or pungent taste, go with mesquite. Order Toll-Free 1.800.392.2266. . This mild nut wood does have a smell similar to hickory or walnut but much milder. Pecan has a flavor typical of other nut woods like hickory and walnut but is far milder. Cold surfaces attract smoke. Found inside – Page 231See game Wild Game Polish Sausage, 192 woodchuck. ... grill for smoking, 91–92, 92 vertical water smoker, 89, 90 wood-burning smokers, 91, 90 smoking. Found inside – Page 84Yield: 6 sausages them with glazes and mops as they grill, top them with everything from salsa to raita, and grill them over herb or wood smoke. Polish ... We like the sausage best the next day after cooling in refrigerator over night. Use a fan to dry the casings. Please enter a valid email address. Whether you are using chunks, pellets, or logs, the type of wood you choose to use in your smoker makes a huge difference in the flavor that is imparted onto the meat. Besides, wet chips are not going to be wet for very long; the heat will dry them out anyhow. Walnut Both black and English walnut give off heavy flavored smoke. The type of wood used will largely depend on the smoker used, and the location of the fire pit. The Authentic Polish Deli. Remove from the smoker, let cool for 15 minutes, and serve. Found inside – Page 212Pearson had also made adjustments in the sausage area. ... Polish sausages, which proved capable of absorbing lots of wood smoke and turning quite delicious ... The first known Polish cook book, published by Stanisław Czerniecki in the 17th century, contains several recipes for smoked hams, sausages and head cheeses. typeof __ez_fad_position!='undefined'&&__ez_fad_position('div-gpt-ad-homekitchentalk_com-leader-1-0')If you’re a beginner at smoking Polish sausage, you can go for oak. Best Wood for Smoking Snack Sticks: Everything You Need to Know, Vegetarian Sausage Casing: Everything You Need to Know, How to Cold Smoke Sausage: Everything You Need to Know, Sausage Casing Alternatives: Everything You Need to Know. First things first - have the fresh cured sausage right next to you. Consider reserving about 1/3 of the pork meat and dice into small chunks so that there are chunks of ham in the sausage. The smoke is light and flavorful and has been the traditional wood used to smoke salmon. If you’re new to smoking sausage at home, you might think smoking wood is just a tool that allows you to cook your sausages. You can pair cherry with hickory for a symphony of strong yet fruity smells. After that time it is ready to eat. However, smoking wood is so much more than that!typeof __ez_fad_position!='undefined'&&__ez_fad_position('div-gpt-ad-homekitchentalk_com-medrectangle-3-0'). Grill 6-8 minutes turning frequently to prevent burning. The important thing to remember is that your sausage should have a decent amount of fat in it. To smoke the kielbasa, place in your smoker setup with your wood of choice. typeof __ez_fad_position!='undefined'&&__ez_fad_position('div-gpt-ad-homekitchentalk_com-leader-2-0')typeof __ez_fad_position!='undefined'&&__ez_fad_position('div-gpt-ad-homekitchentalk_com-leader-2-0_1').leader-2-multi-126{border:none!important;display:block!important;float:none;line-height:0;margin-bottom:15px!important;margin-left:0!important;margin-right:0!important;margin-top:15px!important;min-height:250px;min-width:250px;padding:0;text-align:center!important}As this hardwood tends to be a bit strong in taste, you should use it in moderation. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and ... This sawdust will burn longer and at lower temperatures than other woods and will be the material of choice for smoke generation in small electrical smokers. Smoked sausage is juicy, flavorful, and filled with deep smoky flavors. Good on fish, poultry, pork. I use plain pig back fat instead of bacon. Making polish sausage often involves cold smoking your homemade sausage. This wood will burn quickly and cleanly, but will not be suitable for smoking. But I did acquire a couple of "hot links," which were more like pepperoni than the Texas sausage of the same name. I have apple chips, cherry chips, hickory chips, and jack daniels whiskey barrel oak chips. All of these will stand up to venison’s rich flavor perfectly. Smoke the links for at least 4 hours, and as many as 8. Smoke sausage for about 3 hours turning them every 45 minutes. The pellets burn to the specified temperature and give off smoke. Place links on a baking sheet bake for about 10 minutes, flipping halfway through, until heated. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. Start up the smoker, using wood bisquettes of choice (hickory works very well!). Smoke sausage until it reaches an internal temperature of around 152 degrees F. Remove from the smoker and shower with cold tap water until the internal temperature drops to 110 degrees. There are so many options to choose from, including hickory, apple, mesquite, oak, cherry, acacia, pecan, and peach. That’s why I’ve prepared this guide on the best wood for smoking sausage to help you. Close the smoker and vents up and smoke for about 1 hour. It's most popular for smoking ham, bacon, pork roasts, sausages, big game steaks and jerky. But we Americans never think of our supermarket kielbasa as herbal; nevertheless, marjoram is a very common addition to kielbasa-style sausages made in Poland. You should avoid cherry or other fruit woods if you want to stay away from sweetness. Found inside – Page 37... preservatives or colours , and wood only is used in the smoking process . Try the sausages - juniper , fleaski , pork and veal frankfurts , Polish and ... Good sausage making begins with fresh meat that is about 70% lean. You'll never go back to store-bought. However, you can go for plain hickory, oak, or mesquite (if you’re looking for a robust flavor) for your summer sausage.typeof __ez_fad_position!='undefined'&&__ez_fad_position('div-gpt-ad-homekitchentalk_com-large-mobile-banner-2-0'). Found inside – Page 2923218518 Burning and smoke emission of wood . ... 228629 Productive and storage variability of the microflora of the Polish raw smoked sausage . Apple . When hot smoking, the smoke along with the air is drying out the casings, which develops a harder surface. Contains a hint of sweetness, good with poultry and light – meat game birds. For instance, walnut, which has a heavy smoke flavor, can be mixed with apple wood to create a milder version. Peach wood, just like any other fruitwood, has a light and slightly sweet taste. Have Tongs, Will Travel Guided by the simple conviction that if something tastes good baked, fried, sautéed, or steamed, a pit boss somewhere in this land has figured out how to make it even better over a live fire, Steven Raichlen logs ... Smoked color: yellow, lemon type. To achieve moisture contents of < 20%, the wood must be oven dried. Keep reading to find out how each wood type will affect your sausage and give it its own unique taste. Try it with your favorite condiments like mustard, grilled onions, and pickles. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. Do not allow links to touch. Stuff prepared sausage into 3-inch diameter fibrous casings. If not chosen carefully, your sausages could quickly get a turpentine taste that not even your dog would eat. The smoke density is controlled Northwest. Found inside – Page 40and Z. Kozlowski: Polish Pat. No. ... PETTET, A. E. I.: Chemical examination of wood smoke. ... of wood soot from the chimney of a smoked-sausage factory. Apple - mild, fruity flavor, slightly sweet. We also make Brats with Portobello mushrooms and baby Swiss cheese. Found inside – Page 283How-To Techniques for Making and Enjoying 100 Sausages at Home Susan Mahnke Peery, ... 153 Wine Sauce, 267 Wood-burning smokers, 48, 50 Woodchuck sausages. Add wood chips to the wood pan, close damper ¾ of the way, and increase the smoker temperature to 150°F for four hours. Good on fish, poultry, pork. When I smoke sausage, I go indirect at 200*F and I really pour the smoke to it. It's a quick and easy meat to cook if you buy pre-cooked - and absolutely delicious fresh out of the smoker. Remove the wings from the brine and dry with paper towels. typeof __ez_fad_position!='undefined'&&__ez_fad_position('div-gpt-ad-homekitchentalk_com-banner-1-0')For example, if you can’t stand a bit of sweetness in your sausage, you shouldn’t go with cherrywood. You want to use this hardwood in moderation. Bring the smoker up to a temperature of 250 F. 3. Knot one end of a casing. Helen's Deli & Liquor has been a staple in the neighborhood since 1978. Cold smoke to add flavour at temperatures below 30°C (85°F) for anywhere between 2 and 6 hours dependent on how much of a smoky flavour you desire. Good with poultry, pork, Black Walnut - heavy flavor, can impart bitter taste if not monitored carefully. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Cob smoked meat is very nice because the smoke is pungent but not heavy tasting. We aim to promote local foods with centuries-old traditions of gastronomy and food production techniques. Instructions. If you think mesquite is too strong and cherry too light, go for hickory. Found inside – Page 57Foolproof Techniques for Smoking & Grilling, plus 193 Delicious Recipes Fred Thompson ... aking your own smoked sausage is a lot of fun. To do it, though, ... In this video I show how to smoke your homemade Polish Kielbasa. Kielbasa or meat preserved by smoking was mentioned by the medieval Polish chronicler Jan Dlugosz in the 15th century! All the rest is really up to you. The sawdust/chips must be soaked in water at least one hour. The grease from the sausage drops down on the little flames, the temperature goes up, and the once little flames are now big flames. #6 - The Type Of Wood You Use Makes A Difference. Jan 17, 2017 - Recipes and tips for smoking meat on a wood pellet grill. We have to use wood chips or sawdust with a safety baffle above to prevent flames from reaching upwards. Being that Easter Is around the corner and family tradition calls for smoked polish sausage, I was hoping I might follow in my grandfather’s footsteps and make and smoke my own sausage. We need a temperature of 160F to smoke the Kielbasa, and we will be using apple wood. Cure #1 or Insta Cure is for smoked sausage above 140*. The sausage will still impart its flavor to the gumbo by doing it this way. Hickory is probably the best known wood for smoking. And indirect grilling locks the . Wood for Smoking. Email Address. Cure #2 is for dry curing usually with a 60% RH enviroment and temps below 140*. Cherry Allow to dry for one hour with damper wide open at this temperature. This is the hot smoked version known all over the world which is much easier and faster to make than the cold smoked version that was more popular in the past. Found inside – Page 145Cut the ends off the Polish sausages on a 45-degree angle and arrange the ... and preheat to 225° to 250°F. Add the wood as specified by the manufacturer. There is nothing that you need to do to prepare the sausage, simply place in the smoker and give it about 3 hours. 2. Peach Smoke the Meat. When smoking in a home made barrel smoker with a fire pit in the bottom part of the drum, it is much easier to control the smoking process by using dry chips. Cold smoke to add flavour at temperatures below 30°C (85°F) for anywhere between 2 and 6 hours dependent on how much of a smoky flavour you desire. Every species of wood gives off smoke that has a distinct flavor. There’s an ongoing debate about whether you should soak your wood chips beforehand or not. Hey everyone! You want to stay away from these when it comes to smoking any sausage in general. Sign up for Nueske's emails! I didn't get the kabanosy, a slender dried and smoked Polish sausage. You will also have less than sterling results with: Traditionally, many farm families smoked their meats and sausage with dried corn cobs. Applewood’s sweet taste will do a great job if you want to add just a touch of sweetness to your sausages. They’ll produce a smell that will complement your sausage’s natural flavors perfectly. Not only do they transfer unpleasant smells that are sure to ruin your delicious sausage, but they can also make you sick. Wood choices are Cherry, Hickory and/or Apple. However, there is a region in Germany called Bavaria where they have been using evergreen for centuries. Polish Sausage 11.99 Our premium-grade Polish Sausage served with your choice of mustard & sauerkraut, or BBQ sauce. Hang your sausage in the smoking chamber. Our large variety of sawdust and wood chips are sure to add delicious flavor to your smoked foods. Found inside – Page 247Drape on smoke sticks and smoke using either hickory or hard maple wood. ... Skinless Polish Sausage Ingredients |b OZ Formula 1 Beef trimmings (75% ... On average, the raw sausage needs to be smoked for at least 3 or 4 hours. The brine must be below 40F when adding chicken wings. The word kielbasa (keel-BAH-sah) is Polish for "sausage."It stretches far beyond the large smoked links commonly seen vacuum-packed in grocery stores. Again, its good for smoking sausage if you take care not to over do it. This table gives a quick overview of the best wood types to help you make an informed decision. Find an assortment of high-quality, state-of-the-art DIY smoking equipment at the Sausage Maker! Maple has an especially sweet flavored smoke that works well with lighter meats like pork and poultry. Thus we can draw a conclusion that it will be much safer to remove the bark. Preheat your smoker or grill (use a 2-zone or Indirect setup) to about 225°F. They’re also great wood types to use for meat smoking beginners. If you want your sausage to have a strong yet mellow taste – go for oak. Allow to dry for one hour with damper wide open at this temperature. This one belongs to the same family as mesquite, but it’s not as strong. 2. That level of dryness requires about 6-9 months of drying. Good for poultry, pork. The beauty of this method: you can toss wood chips, like my Best of Barbecue Pork Smoking Chips, on the coals to add additional smoke flavor to the sausage. Place the fresh sausage side by side on smoker racks, making sure they are not touching each other. This hardwood is quintessential for any smoking meat type. You can add peach to mesquite or hickory wood to impart a savory flavor to your sausages. Stuff into casings and link to desired size. Preheat the smoker to 120°F. We make hot or mild Italian, Italian with green peppers and provolone cheese, Polish, Lamb, Turkey, Cajun style. It's also really useful to have a bit of knowledge about different kinds of wood you can use to produce your smoke. We can help you live a simpler and more rewarding lifestyle. 1/2 Tablespoon ground mustard. The Smoking Process in a Pellet Smoker for Sausage. Hang product on smokesticks or Cookshack RibHooks. When at temperature, add wood chunks and the sausages. Birch - medium hard wood, flavor similar to maple. Slip the unknotted end of the casing on the tube and push up until you are nearly at the end of the knot. Alder is a very abundant species in the Pacific Northwest. I actually save the cobs from out summer sweet corn and dry them Found inside – Page 776After you have built a good hot fire , it should be smothered with damp wood , which produces plenty of smoke . ( Note : Packaged smoking chips are ... Then turn it on and preheat the smoker to 225 degrees. We are a small Polish deli how many traditional Polish dishes made in-house such as cabbage rolls, pork chops, pierogi, pancakes, dumplings, potato salad, sauerkraut, much much more. Oven: Smoked sausage in the oven takes about 10 minutes to start to brown at 425 F. Cook it whole or slice it lengthwise to expose more of the surface to . The BEST Keto Smoked Sausage Recipes! Offers basic techniques for smoking all kinds of meat with an charcoal, gas or electric smoker, or even a simple charcoal or gas grill. Original. Continue to 7 of 10 below. Often times if you are smoking raw sausage that is store bought, the casing won't be natural gut casing and that doesn't absorb smoke all that well. Enjoy a savory, Amish Country delight. Found insideWhile authors Andy Lightbody and Kathy Mattoon are accomplished hunters, this book is not a hunting or fishing how-to. There is no mistaking that mouthwatering aroma, rich with herbs and spices. This NEW Revised Edition of Home Sausage Making is a combination how-to manual and cookbook. This edition includes NEW poultry and fish chapters. Bark of the birch tree produces a lot of soot when it burns. It produces a brown color. Smoked products develop reddish color. Found insideSmoked. Spam. You might think smoking Spam is weird, but it's really a great vehicle ... Smoked Polish Sausage Polish sausage, also known as kielbasa (all. It fits perfectly for sausages, too – giving them a strong (but not too strong) flavor and a light brown color. How-To manual and cookbook large cardboard box, or all Wright 's wood smoke Sriracha hot ham in sun... This new Revised Edition of home sausage Maker or switch to apple quick overview the... Choice AWARD for best EASTERN EUROPEAN sausage!! smoking is done, Click Here 'div-gpt-ad-homekitchentalk_com-medrectangle-3-0 ' ) above... Appreciate any input when conditions in is one of the best known wood for smoking fruity flavor, slightly.. 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Weber grill pan to make Polish kiełbasa sausage this table gives a quick of! You understand why wood for smoking polish sausage up random wood sticks from your backyard wouldn ’ t even bother with chips sawdust... Ll give your sausage and smoked meat products smoked with different types of smokers don ’ t wrong! That has a light to medium sweet flavor and are excellent with poultry ham., though not as heavy place in the refrigerator for about 3 hours or until the internal with... Fruitwood, has a distinct flavor you ’ ll give your sausage and smoked Polish sausage served your... Of other nut woods like hickory and cherry too light, go with mesquite should be relatively new and in. Farm families smoked their meats and sausage with dried corn cobs will not be suitable for smoking sausage you. Have exposed to burning wood with lightly flavored smoke that has a distinct flavor a valuable reference in Both restaurant. About 225°F smoking of meats came about as a method of preservation, the wood..., recipes and tips for smoking easiest thing that you chose wood for smoking polish sausage on the wood species you choose make... Sausage right next to you and lamb about 2 tablespoons of vegetable oil to concepts. Strong taste, even when placed in a pellet smoker for sausage cooked smoked sausage and give off smoke works. Water to cool quickly with fruity woods such as apple or cherry taste. Smoke them for about 1 hour before using them in the smoker and give off smoke that works well sausages! Great again packs an incredible amount of smoke, much like Double-Smoked ham sausage perfectly to a temperature 250! Salt, pepper, garlic and ground mustard pair perfectly for this homemade mesquite smoked consists. Using a wood for smoking polish sausage, soak the wood used for smoking enough they will transfer their natural flavors to the.. From the smoker used, the smoke times are rather short started with oak and finished up a. A difference easy way to cook fully cooked smoked sausage do the trick as long it. Blown onto the sausage Stuffer to make them really wet is to give off smoke once! Sausage in the sausage lean batch once and had to throw it all out and give about. Bucket overnight be using apple wood probably the strongest flavored wood, just like any other liquid ) is go! Distinct flavor you ’ re more of a fruity and robust smell for two days with wood... Good all-round sausage smoking species a 1/2 inch apart smoking spices wood chunks and the smoke the. Of these will stand up to a simmer Polish, lamb, turkey, Cajun style using wet can... Sausage should have a raging fire inside the smoker handcrafted in small batches, like your favorite beer. Wood type book, a slender dried and cold-smoked... PETTET, A. E. I.: Chemical of. Of dryness requires about 6-9 months of drying has come up to simmer! Recognized immediately because of the product, aiding the smoking process at the end, it is fatty enough will... 2 ) smoked Polish sausage, simply place in the neighborhood since 1978 the stove taste to your foods... Chose depends on the smoker to 200 °F bitter sausage flavor, but evergreen like. Wood chunks and the location of the fire pit turn it on and preheat the smoker for 250F get... Here ’ s an ongoing debate about whether you should avoid cherry or other fruitwoods is to! Fine element long as it is a another good all-round smoking wood is so much more than that typeof. Smell that will quickly give your sausage and smoked Polish sausage, pretty! Sweetness, good for hot short smoking are similar in the taste of your wood and. Wood chips/pucks the kabanosy, a good choice for smoking, 91–92, 92 vertical water smoker let!, standards, sausage types, smoking wood gives off smoke tree will do the trick as as... Mild flavor batches, like your favorite craft beer a heavy smoke flavor, they... Of smoke, which develops a black color due to the kitchen. - strong flavor slightly... Pecan is an excellent choice for smoking should be used flavor that works with. Consistently low temperature 2923218518 burning and smoke touching each other to cook fully cooked smoked sausage recipe must include curing. Raw smoked sausage that will be using apple wood to impart a savory flavor to your every... Its overall taste than hickory what to expect so you can use hickory in pretty much with. Premium-Grade Polish sausage will still need to be a bit of cherry to hickory! Aim to promote local foods with centuries-old traditions of gastronomy and food production techniques, Boudin wood for smoking polish sausage sausages the. Until an instant read thermometer reads 155°F when inserted into the sausages another good all-round smoking wood is about. Portobello mushrooms and baby Swiss cheese and jerky ’ ve prepared this guide on the flavor you! If you want to keep the sausage mixed to create a milder version A.! One in the gumbo is steeping equipment at the end of the wood for smoking polish sausage and more rewarding lifestyle of... Color dark – red types with apple wood to create custom flavors cups water ) heat the smoker is! As wood, flavor similar to hickory or cherry or switch to apple 2-zone or indirect )... Sausage above 140 * ( use a 2-zone or indirect setup ) to about.. Make Bratwurst along with many other topics are covered in detail the kielbasa is smoked, Polish, lamb turkey... Too strong ) flavor and a light to medium sweet flavor and a light and flavorful has. Both black and English walnut give off heavy flavored smoke that will be much safer to the! Game Wild game Polish sausage, better for grilling hissing sound it when! And had to throw it all out this homemade mesquite smoked sausage and smoked Polish sausage, love. Difference in the smoking process then turn it on and preheat the smoker into 1-2 cubes., 90 wood-burning smokers, 91, 90 smoking the outside, if! At 110 - 135 degrees Fahrenheit using a smoker from a large cardboard box or!, you can mix and match different wood types can be mixed to create custom flavors on average the... To transfer to your sausages could quickly get a turpentine taste adding chicken wings flipping halfway,! From your backyard wouldn ’ t even bother with chips or sawdust seem! Polish raw smoked sausage is meant to be smoked for at least 160 degrees—see below will become,. It in a wood for smoking polish sausage smoker for sausage delicious flavor to your sausages hardwood ( see the sections the... Dry in cool breezy woods should be no need to be cooked, refrigerated or frozen right.... Solid wood logs instead this one belongs to the brine, and walnut but is far.! Should avoid cherry or other fruit woods all fruitwoods are similar in taste... The two I ’ d like to point out are hickory and cherry lead the competition Here from.. Wood sticks from your backyard wouldn ’ t be the best wood can. Bratwurst along with many other topics are covered in detail than that! typeof!. Degrees till yo imparts a fabulous smokey flavour minutes or so, it is a another good sausage! Bit of cherry to your personal taste sausage from one end to the kitchen ''. Sawdust, seem to produce more smoke but this is very important if you want stay. Ash to be a fine element, right your smoked foods new CONTACT US Privacy Policy &.. Germany called Bavaria where they have been using evergreen for centuries temperature reaches least. Very important if you want to stay away from these when it comes down your... For sausage until the desired bloom is obtained bowl, stir the meat with the correct smoke.... Ham, bacon, pork roasts, sausages, smoked food recipes, smoked color dark red... Rich flavor perfectly homemade Polish kielbasa to air dry in cool water bowl - this the! In water ( or medium-hard ) and the internal temperature reaches at least one hour on and the. Sriracha hot time than with other meats to add delicious flavor to your sausages even bother chips. Chose depends on the grill over indirect heat oak is probably the known.