Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
M
Gray center in my smoked kielbasa
After stuffing the natural casings. Hog casings 38-42mm. I hang over night to air dry in 36 degree walk in cooler. In the am I hang the links into a cool smokehouse and slowly bring the house up to 170 degrees about 30-45 min. and hold that temp for eight hours. Then I pull the links and re...- Mikeketrow
- Post #3
- Forum: Sausage
-
M
Gray center in my smoked kielbasa
Hey guys, I’ve been making home made smoked polish kielbasa for 15 years now and I haven’t changed a thing. I use natural casings, pork shoulder and beef and my seasonings. This year for what ever reason I have a small gray line, or the very center of each link is a gray color. What causes...- Mikeketrow
- Thread
- Replies: 4
- Forum: Sausage
