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.