Sausages, unable to get them firm and link looking

[kvn]

I need a lil guidance here. I tried again to make some hungarian kolbasz, had in the smoker for a few days hanging and it doesn't look round any more,

Please advise or help? My smoker gets up to 77 degrees too hot? thoughts?

 

[jcam222]

I have a few witty responses about little blue pills :) , truly I don’t know the answer but rest assured it won’t be long until someone pops in to help you on this.

 

[indaswamp]

What recipe did you use? how long did you mix the sausage grind for protein extraction? Hang for a few days? in the smokehouse? Why? are you cold smoking?

 

[indaswamp]

please post a pic. of the sausages hanging in our smokehouse...there could be more than one reason as to why you are having this problem and pictures will help identify which one it is.

 

[SmokinEdge]

I need a lil guidance here. I tried again to make some hungarian kolbasz, had in the smoker for a few days hanging and it doesn't look round any more,

Please advise or help? My smoker gets up to 77 degrees too hot? thoughts?

77F is not too hot at all. Pictures or it never happened. Just so hard to give advice without some pictures.

 

[indaswamp]

The upper limit for temp. cold smoking varies depending on what is being smoked, and which country you are in. For salami, the accepted upper temp. limit is 71*F. The reason for this is because of the extensive drying. If smoked above 71*F, too much protein and fat breakdown could occur too soon which will affect the final flavor profile. Some countries allow up to 86*F for cold smoking, but agian it depends on what is being smoked.

 

[SmokinEdge]

https://www.meatsandsausages.com/sausage-recipes/fermented/gyulai-kolbasz

From Marianski.

 

[indaswamp]

Did you use a dedicated sausage stuffer to stuff the links? Did you stuff the casings tight?