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............

Share This Page