First patch of Keibasa that I'm not happy with

[eurobill]

Hi, just made a batch of keilbasa, this was about my 6th time, all other batches were good, this time fat ran in between the casing and the meat.

Used lead pork, about 25% fat 5 lbls and 1tsp of insta cure

Casings were sinthetic type big diameter about the size you get from the butcher.

1 hour at 130F

1 hour at 150 F

1 hour at 170F

Then up to 190F put probe in at 150 IT after 2hours removed

Bathed in water at 165F for 1 hour, hung for 2 hours

Good taste but fat ran out, what went wrong?

The only thing I did different is wait for IT to get to 150F usually just last temp. at 190F for 1 1/2 hour then hot bath.

Bill

 

[daveomak]

Smoke/Cook no higher than 150.... takes about 24 hours....