My daughter gave me some kielbasa that is seasoned but not smoked. She tried roasting it in the oven and grilling it but said it really didn't taste good. I took the rest off her hands and am going to smoke it in my stickburner. Any hints on temperature, length of time will help. Thanks
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unsmoked kielbasa
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Where I hale from, Detroit, they call it fresh kielbasa. Smoking it, you’ll want to get it to 160F and the skin is somewhat hard. Don’t take it any higher or you’ll dry it out. Also, as Jim Ignatowki was instructed, slow down. Should do it slow at 4 hours.
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Boy, how I do miss Reverend Jim!!!
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FireMan is spot on I have done brats as well as fresh kielbasa.
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