1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Tough casings on smoked kielbasa

Discussion in 'Sausage' started by captainf3, Dec 23, 2013.

  1. Smoked some kielbasa for the first time yesterday. Started them at 120* until casings were dry. Bumped the temp up 10* every hour until the chamber temp was 170*. Pulled the kielbasa out when I.T. hit 152*. Cold water bath then hung to bloom for 2 hours. Casings are very tough. Very dry and chewy. I used Hatfield casings that were packed in salt. Soaked the casings for 2 hours before stuffing. I used my MES 30 with no water in the pan. What am I doing wrong?
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I would have to say maybe the casings, but I sure as heck hope not. I have the same ones in my fridge right now waiting to be stuffed. Im sorry I am not that helpful.
    Last edited: Dec 23, 2013
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

     I would say you didnt soak them long enough.... I would soak them for a few days changing the water frequently.. They need to be silky smooth............