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Question about kielbasa

post #1 of 4
Thread Starter 

Good Morning,

Was wondering is someone could help me? We raise our own pork and have a company make kielbasa for us. It has always been fantastic except for the last 2 batches. You cut it open and it is "crumbly" and falls apart almost like it's not binding? I asked the company that makes it and they don't know. I thougt either not enough fat or it was smoked too much? Any help that can be offered would be appreciated. Thanks!

post #2 of 4

Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  As for your question: I am not the "sausage man" but sounds to me 1 of 2 things happened.  Not enough fat in the sausage OR it was smoked at too high a temp.  Smoked at too high a temp and the fat will render through the casing.  Well those are my thoughts.  Keep Smokin!


post #3 of 4
Can come from several things. Quality of the meat ( frozen for too long) or not freshly ground, too much water ( my suspision). improper mixing, even with low fat you should still get it to bind but it can also make it crumbly....

My 2 cents

post #4 of 4

:icon_biggrin:  Joe IS the sausage man!!  So there ya go.  Keep Smokin!


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