]first attempt at kielbasa. everything went well, got em stuffed,into the fridge overnight, then things went south. yesterday am. let them hang at room temp for an hr. into the smokehouse at 130* for an hr, started smoking and raised temp to 165*. these went in at 7:00 am. firsted checked them at 1:30, 110* it with some wrinkling going on. checked at 4:00pm,130* it a little more shriveled up. checked at 6:00 pm 139* it, this went on till 11:00 pm when i finally hit 152*it. cold shower and let hang for 2 hrs then into fridge [uncovered].tried one this am. almost needed a sawzall to cut it. tasted good but tough casing, and dry.so im thinking where i went wrong. smokehouse never exceeded 171* as monitered by two therms. it monitered by two different instant reads[small discrepancy between the two] did i bring up temp from 130* to 165* to fast? one thing i noticed is my smoke house has one heckuva draft you can really feel it when you open the door. maybe cut the draft down? any help appreciated as my gf is starting to wonder about my new hobby. when i get better at this i will post more pics. thanks,
dave
dave