This is a smoked, dried, firm and full-bodied sausage made from select cuts of pork and beef with a hint of juniper for flavoring. In addition to its delicious taste, this sausage requires no refrigeration. Drying removes the sausage’s excess moisture – the main reason for spoilage. As its name suggests, this sausage was eagerly taken into the wilds by hunters, fishermen and other outdoors men. The only other things they needed to keep the body and soul together was some good Polish rye bread and a nip of jalowcowka (a juniper vodka similar to gin). Whether or not you’re a hunter, Polish Mysliwska sausage will surely become one of your favorites!

Mysliwska Sausage is a relatively short, well smoked sausage that would make an ideal food or snack in those circumstances.

In the past the following steps were added: The sausage was air-cooled at room temperature to 86F inside temperature. It hung on smoke sticks in the room until the next day allowing more moisture to escape from inside. The sausage was smoked again the next day with warm smoke, from 3 - 12 hours until it developed the dark brown color. The sausage was stored at 60F in a dark place for 6 - 8 days (until the sausage obtained 60-65% its initial weight). The finished product was the dry sausage that did not have to be refrigerated.