First patch of Keibasa that I'm not happy with

Discussion in 'General Discussion' started by eurobill, Nov 30, 2014.

  1. eurobill

    eurobill Newbie

    Hi, just made a batch of keilbasa, this was about my 6th time, all other batches were good, this time fat ran in between the casing and the meat.

    Used lead pork, about 25% fat 5 lbls and 1tsp of insta cure

    Casings were sinthetic type big diameter about the size you get from the butcher.

    1 hour at 130F

    1 hour at 150 F

    1 hour at 170F

    Then up to 190F put probe in at 150 IT after 2hours removed

    Bathed in water at 165F for 1 hour, hung for 2 hours

    Good taste but fat ran out, what went wrong?

    The only thing I did different is wait for IT to get to 150F usually just last temp. at 190F for 1 1/2 hour then hot bath.

  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Smoke/Cook no higher than 150.... takes about 24 hours....

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