- 25 Posts. Joined 1/2015
- Location: Windsor Ontario
- Points: 17
- Select All Posts By This User
Need kielbasa help/advice
SmokingMeatForums.com Top Picks
If you use cure number one you can smoke them some more or poach them in 160 degree water until the reach 155. That is quite a bit of nfdm. I use half a cup for five pounds. It still should have firmed up though. Tell us more about your process or include the whole recipe if you would. That might help us to help you out. Did you have a thermometer that you know is correct? What type of smoker etc.... By the way welcome. Would you stop by roll call and say howdy?
I would run them through a smoke session again. Hang to bloom. As they are cured they should be fine. Or you can just freeze and cook as necessary too. Make sure your meat probe is accurate. Boil water and test. 212 F