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Re: Tough smoked sausage
Posted By: Mike Monaghan In Response To: Re: Tough smoked sausage (Joe Ames)
Date: Sunday, November 23, 2003 at 5:51 p.m.
In Response To: Re: Tough smoked sausage (Joe Ames)
I like you idea of poaching in water- I'll try it next batch. I have been making smoked kielbasa for some time now & always have the same problem. Too dry and shrivled looking with tough, dry casings. Ive tried using higher humidity in the smoker, but not much difference. I use Amesphos, thus the sausage remains fairly moist on the inside. I don't get any fat rendering because my smoker temp never exceeds 170 degrees. I think you're right about the length of time in the smoker- 9 hours would dry anything on the surface to excess.
Thanks for the tip- I'm trying it out!
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