@Jonathon it was just on styrofoam trays they had wrapped. The store I was at is generally high on meat, and I only buy meat there if it is a great sale, say like .99 cent pork shoulders.

@Camardelle I did it in the dry rub bacon video? Its impossible to keep track of everything anymore! Sorry about that, let me know your thoughts. Maybe I need to do one with and one without. Probably need to start doing just 1 thing per video/experiments now-a-days.

@TexLaw We just may have more people here than near Waltons. When we do get together as we discussed prior to the virus stuff, I think we should have a Waltons get-to-gether here in Houston! My back pasture is large enough.

@Camardelle said in Smoked Polish Kielbasa: are you speaking of Pink cure #1 when you talk of a cure accelerator? The Sure Cure (a.k.a., pink salt, cure #1, etc.) is not a cure accelerator. It’s the actual cure. If you’re only using Sure Cure or other pink cure, then you need to let it sit overnight before smoking so that the cure can work. As @YooperDog mentioned, there are a lot of cure accelerators out there that allow you to go straight to the smoker after stuffing. My preferred cure accelerator at the moment is ascorbic acid (1/4 tsp per 5 pounds of meat). The Smoked Meat Stabilizer is a good product, but note that it contains a good deal of salt and dextrose, so you might want to adjust your recipe accordingly. I haven’t used sodium erythorbate, but a lot of folks like it. I think the challenge with sodium erythorbate is that you need so little of it per pound of meat that it can get tricky for the home sausage maker. Yes, do see if you can get your smoker temp down below 125F or so to get started with your cook. The simplest thing to try is to crack the lid (use a dowel or something to hold the lid open a little). You also can start by poaching the sausage or par-cooking it by sous vide, giving it some time to dry back out, and then finishing it on your smoker. You should still get plenty of smoke in your final product, especially for kielbasa. You want to shoot for an internal temperature anywhere between 152-160F, depending on what you want and who you listen to. Obviously, 160F is the safest way to go, and it also will get you a texture that is most like what you’re used to from commercial outfits. Some of the old sausage sages go for lower temperatures (152-155F) for texture reasons. Personally, I shoot for 160F or just shy.