- Feb 16, 2020
- 22
- 11
Hey folks. got into sausage making only recently, but have really taken to it and am really enjoying myself, plus making some pretty great product (if I do say so myself). Recently made my 2nd batch of kielbasa. A lot of recipes I've found here and elsewhere reccomend to finish bringing the kielbasa up to 155-160 internal temp after somking by poaching in a water bath at 165 or so. Then dunking in cold/ice water bath to lower the temp before hanging to "proof". Decided to give this technique a try this time around, and noticed after removing from the ice water bath that all the sausages have water trapped under the casing in various places. Not a lot, but definitely a noticeable amount. Presumably it got in through the holes I poked in the sausage casings using my sausage pricker before smoking (to let out trapped air). So my question(s) are:
EDIT: Discovered it was rendered fat/grease under the skin, not water (see post #11 below). Any ideas how this happened? Smoker never got above 140, sausage internal was at 129 when pulled from smoker. Water bath temp was at 160-165, and sausage was pulled from water when internal temp reached 156 and went into ice bath. So don't see how I overheated it? Really kinda disappointed/confused here.
- Is this normal?
- If so, does it evaporate out when proofing the sausage overnight? Or do I need to do something special to get the water out?
- If not normal, how do you prevent it (do you maybe not prick sausages youre going to finish in a water bath like this?)
EDIT: Discovered it was rendered fat/grease under the skin, not water (see post #11 below). Any ideas how this happened? Smoker never got above 140, sausage internal was at 129 when pulled from smoker. Water bath temp was at 160-165, and sausage was pulled from water when internal temp reached 156 and went into ice bath. So don't see how I overheated it? Really kinda disappointed/confused here.
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