Skip to main content

Replies sorted oldest to newest

Que'n RN,

Looks good. I did my first sausage today. Ground the meat and stuffed with a KitchenAid attachment. Then smoked it in my cookshack. The Polish Kielbasa turned out salty. I probably won't be able to eat them. I use a recipe from Rytek Kutas' "Great Sausage Recipes and Meat Curing". I did a batch of Kielbasa (smoked) and a batch of Mild Italian (fresh). They both turned out salty, even though I followed the recipe exactly as stated.
Last edited by Former Member

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×