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First patch of Keibasa that I'm not happy with

post #1 of 2
Thread Starter 

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.

 

Bill

post #2 of 2
Smoke/Cook no higher than 150.... takes about 24 hours....
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