How to ruin perfectly good Kielbasa

[Dustin Dorsey]

Just follow the provided instructions. They'll be fine. Maybe after they've sat in the fridge go longer.

 

[357mag]

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.

 

[hoity toit]

I use casings from Syracuse Casings...USA North American casings

	HOME ▼ BUY NOW ▼ EVERYTHING YOU NEED TO KNOW CONTACT US
Sausage Casing. Hog Casing. Sheep Casing.​ 100% AMERICAN MADE & PROCESSED! ALL NATURAL HOG & SHEEP CASING.​ ​

 

[MICHLITCHSPOKANESPICE]

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?

It doesn't sound like you did anything wrong. Have you tried doing collagen casings and then peeling off when ready to eat? I know a lot of people who just don't like casings.