BrianB Are you using a thermometer when you are cooking the sausages and pulling them off when they hit an internal temp of 160? Could be bursting even when the cooking temp is low, if you are getting them too hot.
Kielbasa need help!
Getting ready for a big day, 25# Summer Sausage, 25# Italian and 25# kielbasa, finally 25# of whole hog.
Question is I never made Kielbasa before I was wondering if I could use my 2.5" mahogany casings and cure it in the smoker the same way I do my summer sausage? Be starting the grinder here in about an hour, so any help would be great before I get to the Kielbasa. thanks
BobS Yup, you can absolutely do that, it might be a little larger than normal for the Kielbasa. Hope we didn’t miss you but I feel like we did! I took the ENTIRE weekend off from Meatgistics and I feel nice and refreshed! Had a wedding Friday night then the Fight Saturday night so I spent the rest of my time doing things around the house and with my wife and dogs…good weekend! Sorry for the ramble!
Not at all just what I wanted to know, and right in time! Thanks!
Glad you had a great time with the family, America needs more of that!