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My friend ask me if I could make some sausage for Dyngus Day. I explored this some and it looks to be polish kielbasa? My anent said she would by fresh sausage that was very good.

What are some tips in making great polish kielbasa?

Fresh or smoked?

thanks

fremented wrote:What are some tips in making great polish kielbasa?
thanks

Yes use Wittdog's recipe:

http://forum.sausagemaking.org/viewtopic.php?t=1953



Phil

thanks for the info, pict look real good. Can't wait to try, maybe this weekend, out of butts.

Loves me some Dyngus Day...Good luck on the sausage

thanks wittdog, enjoyed your videos..

How did your smoker ever turn out? I am wanting to upgrade, have a Bradley, and wal-mart special (hot smoker). Would like something bigger, was thinking used fridge/freezer stripped. Seeing many wood smokers on online sites. I am thinking of wood frame, good idea, insulated?

Bradley pucks are a little expensive for long smokes. Hot plate and wood chips?

The smokehouse turned out great�I�ve been using it a lot but haven�t taken many pics of the projects. Here is a link to the project and the thought process that went thru the whole process�http://www.bbq-4-u.com/forum/viewtopic.php?t=12895&start=0.
A fridge of old freezer is good way to go as well as the wooden frame. Mine we insulated it and then hung concrete backer board up on the inside and used a food grade caulk for the gaps. Which ever way you go I would recommend a separate source for the smoke and the heat. That way you can cold smoke.
If you have any questions feel free to post on the board or pm me. I�m happy to help in any way I can. A hot plate with a little modification and some wood chips are the way to go to generate smoke. I�m glad you enjoyed the videos and good luck with the sausage let us know how it comes out.

Whats a good insulation to use, I know fiber glass will hold up well to heat, how about unwanted fumes with different products?
thanks
Rene

wittdog wrote:The smokehouse turned out great�I�ve been using it a lot but haven�t taken many pics of the projects. Here is a link to the project and the thought process that went thru the whole process�http://www.bbq-4-u.com/forum/viewtopic.php?t=12895&start=0.
A fridge of old freezer is good way to go as well as the wooden frame. Mine we insulated it and then hung concrete backer board up on the inside and used a food grade caulk for the gaps. Which ever way you go I would recommend a separate source for the smoke and the heat. That way you can cold smoke.
If you have any questions feel free to post on the board or pm me. I�m happy to help in any way I can. A hot plate with a little modification and some wood chips are the way to go to generate smoke. I�m glad you enjoyed the videos and good luck with the sausage let us know how it comes out.

We used fiberglass...we figured the temp inside of the smokehouse wouldnt' be getting any hotter than 165* and fumes wouldn't be an issue..so far so good

I am thinking fiberglass too.

Went through all your still pictures, your friend is quite the builder. Very nice looking shed.

Thanks for sharing this wittdog, very good sausage. Phil, thanks for the link.

wheels wrote:

fremented wrote:What are some tips in making great polish kielbasa?
thanks

Yes use Wittdog's recipe:

http://forum.sausagemaking.org/viewtopic.php?t=1953



Phil