Pickled Polish

[Gray Goat]

After searching both freezers I realized that I was out of smoked polish Time to make a batch !

Smoker guards in place on the perimeter



Ten lbs loaded into the offset with Pecan and Cherry wood



After three hrs of heavy smoke they are at 120° IT. Time to pull them and finish in the poacher.



Poached to 152° IT and out to bloom.


I always loved the pickled sausage you used to find in the local taverns, so I thought I would try a few lbs in a spicy, garlicky brine.


These should be great in a week or so..... If I can stay out of them
_________________
"Everything in moderation, including moderation"

Home made offset
Weber gasser
Weber kettle
UDS
Large BGE
Masterbuilt 30"

[Kevin P]

That's some real nice looking kielbasa there, Wayne!
Hopefully that'll last you a few weeks!

I've seen a few people making the pickled sausages, and I'm curious to hear how your's turns out.

I've broached the subject (pickling sausages) with the family members & the response has been less than agreeable.
We pickle everything around here from the garden, but I guess they're not sold on the pickled sausage concept. Obviously, they havent spent enough time in tavenrs....

Kevin

[Gray Goat]

Thanks Kevin, I got a luke warm reaction from my family as well

They came out great, very similar to the old Penrose brand but with better sausage of course
_________________
"Everything in moderation, including moderation"

Home made offset
Weber gasser
Weber kettle
UDS
Large BGE
Masterbuilt 30"