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Advice on Kielbasa

post #1 of 4
Thread Starter 

I want to smoke a deer meat and pork kielbasa and I need advice. I have them ready to hot smoke in a master forge smoker and I don't know how long and at what temps. I read a lot on this forum and a lot a people said IT at 150 but I thought it was 160 for pork?

Can anyone guide me with this, I would greatly appreciate it. My first try was dried out terrible. I did use Pink salt. Thanks.

post #2 of 4

Pink salt I take that as your cure#1 correct? and you will be stuffing this in LIKE 32MM casings or so??? Mixing pork and deer together??  If so yes you are fine to a IT of 152 or so,  here are a few things I do for my summer sausage and sticks ,,,,,and everyone is different...


mix and stuff night before (or mix and stuff day of smoking either way)


1 - hang at room temp for 1-1 1/2 (if stuffing and smoking same day omit this you will have enough time stuffing)


2 - hang in smoker 120* for 1hr NO Smoke


3 - after 1hr add smoke and bump up 10* each hr till smoker gets to 170 Try your  best not to go over 170 in smoker


4 pull sausages at IT of 152* and Cold bath them. Smaller like snack stick do not need water bath


5 cold bath them till 90* pull and let bloom on kitchen counter for one hr then put in brown paper bags and put in fridge for day then vac pack.


Good luck and let us know and remember worthless.gif




A full smoker is a happy smoker



post #3 of 4
Thread Starter 

Yes cure #1 and thank you DS for the advice. oing to start now.

post #4 of 4

JTM, Dried has got you covered , show us some food pics !! :icon_biggrin:

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