How to ruin perfectly good Kielbasa

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Dustin Dorsey

Fire Starter
SMF Premier Member
Sep 25, 2016
Just follow the provided instructions. They'll be fine. Maybe after they've sat in the fridge go longer.


Smoke Blower
Jun 21, 2010
Piedmont Triad of NC
So I followed all the advise and made awesome tasting kielbasa. Problem, the casing is like shoe leather. The meat is pink and delicious, the casing ruins it.

I got hog casings packed in salt from the sausage maker. I rinsed them then soaked them in water with a little vinegar. I soaked them at least 24 hours. I filled them, dried them in the fridge for 24 hours. I smoked them for 4 hour with the pellet tube. Then SV'd them for an hour at 151 degrees. The meat was perfect, tasted extremely good.

What am I doing wrong?
When I heat smoke sausage or Kielbasa, I put them in my instantpot and steam for 5 minutes then put them on the grill to finish. That usually takes care of tough casings for me.
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