Kielbasy

wes18074 · Mar 17, 2013

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wes18074
Mar 17, 2013

Hello everyone I just made my first batch of kielbasy and it seems something went wrong the rings have some white coloring to them can anyone tell me what I did wrong. Thanks

BGKYSmoker · Mar 17, 2013

Could be a few reasons

To much water in the meat

High humidity when smoking

Sausage touching

To much binder

Can you post the recipe you used.

shoneyboy · Mar 17, 2013

wes18074 · Mar 17, 2013

4 pounds of venison

1 pound of pork

2 tablespoons of kosher salt

1 teaspoon of cure

2 teaspoons of pepper

2 teaspoons of marjoram

2 teaspoon of sugar

6 garlic cloves

1/2 cup of ice water

but I used venison that I had ground up from my butcher and I bought ground pork to mix with it.

bakedbean1970 · Mar 17, 2013

The fact that the front sides of each ring are a nice color make me wonder if the center of the smoker was too cool. It seems in my smoker that i dont get good color until the sausage gets over 130s IT.

wes18074 · Mar 17, 2013

I am using an electric smoker and I put in water to the water pan that is in the smoker I filled it about half way

bakedbean1970 · Mar 17, 2013

I never put water in the pan for smoked sausages. The casings need to dry out for even smoke and color.

wes18074 · Mar 17, 2013

I let it get to 158 it

wes18074 · Mar 17, 2013

Ok now I know I wasn't sure if I add water to the smoker or not. Thank you for helping me out on this.

bakedbean1970 · Mar 17, 2013

temp sounds fine. I bet it was the water pan. I was taught to dry the casings and then apply smoke. Maybe one of the sausage gurus can confirm.

BGKYSmoker · Mar 18, 2013

i use water in the pan from the 140-150* mark. Dehydrated casings are not good.

chef jimmyj · Mar 18, 2013

I had some of that on my last run but not that bad...I used an MES, No Water, Natural Casing, Pitmaster Pellets and went 130*F up to 170*F...JJ

uncle_lar · Mar 18, 2013

Looks like it wasn't smoked long enough.

I smoke my kielbasa for about 8 hours to get the nice dark tone always use water pan and leave damper wide open

smoke @140* let it get up to about 160@ or so the last hour or 2 at the most.only time I ever get white is when the links are too close.

my recipe is almost identical to yours

here's what mine looks like after 8 hrs in he smoker

polish 005.jpg

uncle_lar
Feb 13, 2012

metaluno67 · Mar 18, 2013

Isn't it true you should hang sausages in a cool place to allow them to dry for a bit before smoking?

chef jimmyj · Mar 19, 2013

metaluno67 said:
Isn't it true you should hang sausages in a cool place to allow them to dry for a bit before smoking?

Yes, or in front of a Fan or in the Smoker at 130*F for 1 hour...You want the casing to be free of excessive moisture and to form a bit of a pellicle but not dehydrate. If too wet the casing can get Streaky. Not a major issue, just not Pretty. Additionally, wet casings can pick up a variety of substances in smoke that leads to off or bitter flavors...JJ

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