Dwain Pannell
TVWBB Hall of Fame
Here's my Kielbasa that I made from the recipe found in Rytek Kutas' book Great Sausage Recipes and Meat Curing.
I halved this recipe
I reserved some of this pork for some homemade breakfast sausage
Used leftover charcoal from a previous cook
just hangin out
Smoked at 130*F for about an hour then allowed the cooker to increase slowly until ~ 160*F until the sausage was 155*F internal. Used Pecan for the smoke.
and there you have it: Kielbasa
I halved this recipe
I reserved some of this pork for some homemade breakfast sausage
Used leftover charcoal from a previous cook
just hangin out
Smoked at 130*F for about an hour then allowed the cooker to increase slowly until ~ 160*F until the sausage was 155*F internal. Used Pecan for the smoke.
and there you have it: Kielbasa
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