Venison/pork kielbasa



  • I made 25 lbs of sausage using the Signature Smoked Kielbasa seasoning, sure cure and carrot fiber. The stuffed casings set in the refrigerator overnight before I started smoking it today. My Primo XL will only hold about half of the sausage. If I cannot get the other half in the smoker today how long can I leave it in the refrigerator before smoking? I will not be able to smoke it on Thanksgiving but could work on it Friday. Is that safe and will that rest change the flavor?


  • Walton's Employee

    @DaFish13 Yes, you can leave it in the fridge for a few days before smoking as long as it has already been stuffed. It is not ideal to go too much past 24 hours but it should not hurt anything. The taste might be a little different as the seasoning will have more time to interact with the meat but I don’t think it will be anything detrimental to the quality of your sausage!


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  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

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  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

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  • @Dave-R Interesting. I would have not expected that much difference between the two.

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