GODUCKS First, I hope your brother and your family is okay and doing well! Second, what you are packing into the 1 lb bags should be 100% fine, that won;t be a problem as you can use a large stuffing tube. Where you might run into an issue is with the stuffing into the links. Since the meat has been sitting after it has had the seasoning (especially the salt) mixed in it will start to set up and become a little more difficult to deal with. Mixing it again will help a little but be careful not to overdo it, your meat right now is probably going to start extracting proteins very quickly. Now, that isn’t the end of the world or anything, it might just give you a different texture than you are used to from a breakfast sausage. All in all I think you will be fine!
Kielbasa question: So I made Kielbasa’s yesterday but didn’t add the binder or the water. Then I stuffed them in eatable collagen casings. I know, I should have done better research. So the question is, can I now smoke them and will they be OK. Or should I just freeze the uncooked sausages. Any help will be much appreciated. Rob
lingr3 If you used beef or pork with the correct amount of fat and as long as you got good protein extraction when you mixed the seasoning in (the meat was nice and sticky) you probably will not have any issues. Binder helps but it is totally possible to do a cured sausage without it!
As for not adding water, it might just make it a little dry and I wonder how well the seasoning got dispersed in the meat. You might run into some bites that have a lot more flavor than others but it should be a deal breaker!
Thanks for the note. Yes it was very sticky and thoroughly mixed by hand. I knew I should have added water, but I was mixing so many things yesterday I totally forgot. I am putting them in the smoker tonight, so I guess I will find out shortly…my main concern was the casings, but i figure if I can use them for snack sticks, the Kailbasas won’t be too much different. thanks again
lingr3 Yup, you won’t have any problems, I just finished making some Signature Smoked Kielbasa out of venison and it was delicious! I used some inedible collagen casings and they peeled off nice and smooth. I also added an additional 10% pork fat that I ground just once through a 3/8 plate and then added during the last minute of mixing. It creates nice big clumps of fat in the meat that work really well for some products like Kielbasa and Lebanon Bologna.
No matter how it goes, post pics please!
Jonathon, Thanks for the assistance. I smoked the Kailbasas last night and they turned out perfect. Nice texture and taste. They were a little fragile in the edible casings and some of them broke when I took them out of the smoker, but I will have to cut them when I vacuum seal them anyway, so no issues there. I will past pics of the finished product soon. Thanks again