- Mar 27, 2017
- 3
- 10
I need some Kielbasa smoking help. I made a 10 lb batch of venison kielbasa this weekend, 8 lbs venison, 2 lbs ground pork. I used two tablespoons of cure per the recipe. I smoked it on my Camp Chef SmokePro on Low Smoke, approx. 165 degrees for about 4 hours. I had my temp probe in the thickest piece on the smoker. I pulled it off when it hit 160 degrees and dunked in an ice bath to stop cooking process. I ate a couple pieces over the weekend and it was perfect.
However, this morning I sliced a piece for breakfast and it seemed to be under cooked. It was more toward the center of a long link.
My question is, if I discover more of the sausage is under cooked, can I still finish cooking them at this point via boiling, pan frying or grilling? Would these still be safe to eat if I finished cooking them this way?
However, this morning I sliced a piece for breakfast and it seemed to be under cooked. It was more toward the center of a long link.
My question is, if I discover more of the sausage is under cooked, can I still finish cooking them at this point via boiling, pan frying or grilling? Would these still be safe to eat if I finished cooking them this way?