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Kielbasa Lisiecka is called the “queen of sausage “ in Poland.
Made from larger hand cut pieces of premium pork from hams or loin with just a small amount of fatty meat fine ground to bind it all together. About 80/20 to 90/10 lean to fatty then stuffed into 40mm casings formed into hoops like ring bologna. Not traditionally a link sausage.

This sausage is simple se...

I always used to add a little sugar to my sausage, fresh, smoked, summer, snack sticks, etc. Not enough for it to taste sweet, but i think it rounds off the flavor profile. I've started eating as low carb as possible and want to keep eating that way. I also give a lot of my sausage away to family members that are diabetic. I haven't been using any sugar in my batches the past co...

Looking to copy the original recipe of Johnsonville summer sausage. The yellow label. It kills me that my hobby is sausage making and I'm still buying summer sausage. Haven't found a recipe that I've considered close does anyone have a copycat recipe? Or maybe something close? Thank you very much

Been making sausage for about 2 years, bacon about a year, and jerky for over a decade. Thinking about going to the next level and trying fermented sausages and dry curing meats. Maybe even some kimchi and sour kraut. Also thinking about cheese.

Not gonna lie, I feel intimidated about using bacteria and mold in my food on purpose. I'm worried about getting sick. But I w...

Decided to clear the freezer out a bit and pulled a rack of ribs for smoking.



Dusted them up with Max Mix for pork.



No smoker pictures today. Smoke Vault settled in at 233-241. Six hours. Apple wood chunks.



Plated with potato salad.

Potato salad recipe is out of our old Betty Crocker's cookbook (pg. 371). We did n...