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It's personal preference. I prefer to smoke it with the skin off. ~Martin

Looks great!!!! I'm 0% Polish and I love kielbasa!!! :cool: ~Martin

Hello Rick!!!!! :D ~Martin

Looks very good! ~Martin

The lower temperature is required for safety's sake when cure and salt are applied to the meat and become distributed throughout the meat (curing), the higher temperature is for drying, aging and developing flavors in the meat after the cure has been applied at low temperatures (dry curing). I...

I would saturate some fresh water with salt and start over again on Monday. Soak time will be short because they're in a solution. ~Martin

For the most part its a great site, but watch out for errors, I've found a few. ~Martin

Yep, a longer cure time will help with both problems. ~Martin

I made the assumption that you'd be smoking in the bbq sense because you mentioned grilling the sausages is the usual way they're done, if that is in fact the case, there's nothing wrong with the higher temperatures when done with care, but if you're making them like kielbasa then the lower...

Wow!!!! They make it MUCH more complicated and confusing than it needs to be! Was it this mix of theirs? Basic Dry Cure, from Charcuterie..... 1 pound/450 grams kosher salt 8 ounces/225 grams sugar 2 ounces/50 grams pink salt Combine, mix and store in an air tight container indefinitely. If...

How large is the space? I have a small enclosed porch, I boost the humidity with either damp hanging towels or a humidifier. ~Martin

Nitrite isn't needed when smoking at those temperatures, only when cold or warm smoking. Anything less than 180 degrees, use nitrite. 2.5 g of cure #1 (6.25% nitrite) per kilo of meat is the correct amount, usually a small amount of liquid is ignored, but that is quite a bit of wine, you can...

MMMmmmmmm!!!!!! Tongue makes awesome pastrami!!!! ~Martin :cool:

Depends a lot on the quality of the brisket, but yes, in general, if slicing thin, 165 or so is fine, when slicing thicker, up the temp. I like my pastrami very well marbled and sliced thin. ~Martin

You can pastramify (Is that a word? LOL) any beef muscle if you wish!!!! My favorite is boneless short rib pastrami. So good!!!!! ~Martin

Looks great!!! ~Martin

Cool!!! I'm glad to hear that it worked well for you. ~Martin

Here's how it's done with a sharp knife....proper knife angle is the secret...... ~Martin

There's no right answer, it can be done any of those ways. It is, however, usually easier to remove it after curing and smoking, but if you have a very sharp knife, it's no so much of a chore to remove it before. ~Martin

Yes, the salt in the Cure#1 is accounted for. ~Martin