Got 5# fresh Kolbasa from NYC. Taking it back to Texas and smoking it on my stick burner. Never been there or done that. Any guidance will help.
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Smoked Kolbasa
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Depends on whether you intend to eat it fresh or preserve it. I'm guessing it only has the correct mix of salts for the former, being that you bought it fresh. So that would be warm smoke to 150 or so (maybe a bit higher if you like it well-done). Be careful not to prick or break the skin - you want them nice and juicy. Keep it in the fridge or freezer before smoking the amount you want for a given meal + leftovers.
It's also nice steamed in a pan if that suits you, says the Slovak.
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