Hot smoked kielbasa

[Sam3]

Beautiful day here in the Northeast. Making a very popular hot smoked kielbasa recipe today. I'll post the recipe from my laptop later.
8 lbs of meat ground, mixed and rested overnight in the refrig. Casings soaking.

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[Sam3]

Stuffed and ready for smoke. Going with 3 hours of apple today. BBL

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[Keymaster]

Lookin good Sam, I sure like the containers that Sausagemaker packages there products in. Even their Hog rings come in a nice container.

[sparky]

looking good buddy.  break out the smoker.  i'm hungry.   

[Sam3]

Well, I was going to poach bath these after the smoke finished. But I ran into a buddy of mine at a local watering hole.
So I took them all the way.  Pulled @156it. Mellowing in the refrig overnight.

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[Savannahsmoker]

My hat is off to all you guys who make your own sausage.
 
Great job.

[TentHunteR]

Looking good so far Sam!

My hat is off to all you guys who make your own sausage.
 
Great job.

It's not hard to get started and once you do, you'll never want to buy store bought sausages again!

[Sam3]

My hat is off to all you guys who make your own sausage.
 
Great job.

Thanks. I have some good mentors too. 

[nepas]

Looks good Sam

I gotta get back into the swing of things.

[Sam3]

Thanks Rick. 

Here is the recipe as promised. http://www.wedlinydomowe.com/sausage-recipes/polish-hot-smoked

I only used 1 garlic clove for 8 lbs of meat this time.

[mikecorn.1]

Man, that looks good!


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[Pam Gould]

Thanks for the recipe..gonna do that. Just gotta get the pork. What would happen if I add a jalapeno or 2? Pam .☆´¯`•.¸¸. ི♥ྀ.

[Sam3]

Thanks for the recipe..gonna do that. Just gotta get the pork. What would happen if I add a jalapeno or 2? Pam .☆´¯`•.¸¸. ི♥ྀ.

I would probably use a little less water than the recipe calls for, being the jalapeno's hold moisture. Try adding some extra sharp cheese or high temp cheese as well!