So I made a 10 pound batch this weekend using the smoked kielbasa recipe from Rytek's book. I bumped up the cayenne from 1/2 tsp to 1 1/2tsp, with no real noticeable difference in heat. I smoked them using hickory for a few hours at 130degF. I left them overnight in the fridge uncovered and then vac...

Thanks for the replies. Redzed, your suggestion about making a Polish sausage as a smaller link was along the lines as to what I was thinking. Except for the part about the poaching. Are you suggesting that to ensure they get to the right internal temp before serving? My thoughts were to smoke them,...

Good day all, My first post and hopefully I'm not breaking any rules by requesting a recipe. I'm looking for a recipe for smokies. I'm not sure if smokies are only Canadian thing, but I have had little luck in finding a recipe for them. I have Rytek's book along with a few others and for all I know ...