Originally from Houston, live in Longview now, about 2 hours east of Dallas. Brother in law and his family live in Riverton, UT, we were up there to visit earlier this year. Its really nice up there, definetly different. Too many mormons for me! lol

Thanks chuck! He loves sausage, so he'll definetly help us tear it up! I had to put the fence around cause I didnt mortar the cinder bocks and he thinks its his new playground. Could get dangerous.

Thanks chuckwagon! By the way, where in ut are you?

My babcia use to make them all the time. She grew lots of dill and garlic for pickling. I'll see if I can find a recipe.

Great thread! Hoping to see some pictures of the Kabanosy. I'm going to try my hand at it this winter.

Question:

Where do you hang it to dry after you smoke it? If I remember correctly from the recipe, the temperature requirements during drying are about 55-65F. How strict is that?

Hi, The first picture is of my first attempt at sausage making earlier in the year. It's hot smoked polska kielbasa. Notice the solid pink color inside. The next photo is what I want my sausage to look like. What is done differently? Any insight would be appreciated. http://i286.photobucket.com/albu...

I made a simple cinder block smoker that I got from the smokehouse design book. No mortar or anything. I would like to give Kabanosy and cold smoking a try this winter. I wonder if I should burn off the grass first? http://i286.photobucket.com/albums/ll100/atcnick/a18b0600.jpg http://i286.photobucke...

Wow, very nice! Looks professionally built!

Siara , Thanks for the response. The sausage was definetly dry. I stuffed it on Sunday and was planning to smoke it that day but I had a problem with the smoker so I smoked it on Monday. The sausage was in the refrigerator overnight and right before I smoked it I put it back on the smoke sticks for...

golaszm, it was 2 pounds. Ok, finally!!! Here are the pics. Smoked these bad boys yesterday. I'm a little dissapointed, they didnt come out the way I wanted. The smoker only got up to about 130*F(my hotplate got fried so I had to replace it) and I smoked them with 3 parts oak, 1 part hickory for two...

golaszm , Thanks for the tip. Greatly appreciated. If you think oak chips from whiskey barrels is the best I will use it. I was leaning towards using that anyways. It's easy to get that here and cheap. This is the stuff: http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_104696...

Thanks for the help guys. Im going to be making the smoked sausage tommorow. I have hickory, apple, and cherry chips. I also have oak chips made from oak barrels that were used to make jack daniel's whiskey. I cant seem to find any plain oak chips. What is the best wood or combination to use for smo...

Thanks Siara. Do you know if the recipes listed on this site assume dried spices are used?

This is my first try at sausage making. I made kielbasa biala surowa. It turned out great. The first hank (I think that's what its called) came out a little uneven as you can see in the pictures. The second one came out just right I think. I bought two pork butts, but I only made about 4 lbs of saus...

Ok I figured out why my cardboard smoker wouldnt get hot enough. The hotplate I was using has some sort of heat sensor or thermostat in it and it shuts off after it gets to a certain temperature and then comes back on. So I opened it up and rewired it to bypass the thermostat control knob. Now when ...