Years ago I came home from vacation and my freezer door in the basement was partially open. It appeared that I had something leaning against the wall that slid down the wall and hit the door handle just perfect to knock it ajar. Everything was thawed and rotten and the stinky deer blood went into my dry sewer in the basement. Man did that stink forever regardless what I put down the drain. The crazy part is the freezer is still working to this day. Not sure how long it was running 24/7 because of the door being ajar. To this day its going on about 15 years old and still works great for a small upright.

I’ve done 100’s and they all stall at a difference place and get past at a different pace. I would have foiled it and bumped my smoer up to 250 or 275 degrees and that should help a lot.

50/50 mix is only about 15% fat. I’m guessing you are around only about 6% which in my opinion isn’t close to enough fat for a decent sausage. I make a lot of fresh and smoked kielbasa and I tried to make it leaner but it never turned out as well as when I went 50/50. Without wild game kielbasa is about 30% fat.

Jonathon Thanks, that what I was looking for. I’ve made different sausages and Kielbasa etc but its been several years. Ive never made anything with the smaller casings.

You can get “fat out” I believe they call it by using too high a temperature too early or overall too high a temperature I read somewhere. I myself slowly ramp up my heat on my sausages etc and have never experienced it. The fat ends up liquifying and forming into pockets.

I tried for several years using less pork. I was in a market in Hamtramck Michigan that makes the best Kielbasa on the planet. I was talking to the owners son about making kielbasa with Venison and mine was coming out dry after smoking but I was stopping at 152 internal. He asked how much pork and I said 20% to try to keep it healthier. He said Kielbasa isn’t supposed to be healthy bump it to 50/50 and then gave me a sample of his with that mix. I never looked back. LOL

Deepwoodsbutcher My buddy loves his Pitmaster and it was around $500. He cooks on it non stop and for several years and has had no issues.

KenfromMI Sorry PitBoss not PitMaster

I have seen where guys do that with Kielbasa but I was always worried that it would remove all the smoke flavor simmering in water.

150 degrees is considered low heat for a pellet grill?

Did you use a binder like low fat dried milk or anything?

Not sure, However I never go over 165 and pull mine at 152 to 154. I do not use collagen casings if thats what you used. I use the smaller sheep casings for snack sticks but I’m sure thats not it because I’m probably in the minority not using collagen for snack sticks. I grind my own pork butt and leave all the fat and never had that issue but I have heard of it. I’m just trying to remember on what sausage making forum that was on to read what the suggestions were for you.

You can get “fat out” I believe they call it by using too high a temperature too early or overall too high a temperature I read somewhere. I myself slowly ramp up my heat on my sausages etc and have never experienced it. The fat ends up liquifying and forming into pockets.

I tried for several years using less pork. I was in a market in Hamtramck Michigan that makes the best Kielbasa on the planet. I was talking to the owners son about making kielbasa with Venison and mine was coming out dry after smoking but I was stopping at 152 internal. He asked how much pork and I said 20% to try to keep it healthier. He said Kielbasa isn’t supposed to be healthy bump it to 50/50 and then gave me a sample of his with that mix. I never looked back. LOL

50/50 mix is only about 15% fat. I’m guessing you are around only about 6% which in my opinion isn’t close to enough fat for a decent sausage. I make a lot of fresh and smoked kielbasa and I tried to make it leaner but it never turned out as well as when I went 50/50. Without wild game kielbasa is about 30% fat.

I’m interested in the differences as well.

tarp Czech style Boudin? Can you explain? If you read the entire history of Boudin nowhere does it say anything about that region. Are they Czech and they just put their twist on it like if I made it and used some Kielbasa techniques being Polish? I’m very interested. LOL

KenfromMI Sorry PitBoss not PitMaster