drying kielbasa

Discussion in 'Sausage' started by bagbeard, Jan 20, 2016.

  1. Hi All, 

    long time since i posted on here

    I have a question about kielbasa.  I normally make it with the standard amount of cure #1 and then cold smoke for a couple of hours and then raise the chamber temp in stages until it reaches 180F and the sausages have an internal temp of 150F.  I then plunge into ice bath until cooled and hang for a few hours or overnight.  Everything works great and i love the results.  

    I was wondering if I could cool sausages and put back into smoker with a chamber temp of 140F or less to dry the sausages for a few days like i do with jerky.  I dont want to totally dry age them like salami so i dont want to use cure 2.  

    unlike jerky , the meat is cooked so was wondering if the cooking effects the sodium nitrite.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have never tried drying at 140. I have successfully dried 19mm sticks at 35-40°F outside in the smoker with the door cracked. Do you have a cold airy cellar or other area in this temp range?. I don't see a safety issue doing what you want or even going lower to 120-130°F. I just don't know how the texture and quality will be...JJ
  3. Thanks Chef

    I live in Southern Ontario and temps outside are pretty cold right now.  you figure 35-40 is best temp? i could set my PID for that temp.  as long as weather cooperates. what about humidity?
  4. ak1

    ak1 Master of the Pit OTBS Member

    I'm confused? 

    So, you've made these sausages, cured & cooked. Perfect, they're good to go. Now, you want to re cook them?

    Maybe I'm missing something.
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You can dry them in the refrigerator. They will lose moisture with the low humidity and air flow the fridge has . Lay them criss cross to get good air flow around them. Here's some dried kabanos I made. you can see the difference two weeks made. The larger sausage may take a little more time.....


  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The refer can work. Mine just stays too moist and I got mold on the batch I had in there. Doing them in the 35-40 smoker there was more air and less humidity. The Kabanosy came out great in 3-4 days...JJ
  7. thanks for all the info. i will try drying in my smoker with pid keeping temp like fridge temp.  
  8. AK-1 i dont want to recook, just dry them out a little. want a little more chew to them
  9. ak1

    ak1 Master of the Pit OTBS Member

    OK, I see. Do what Boyko says. Just leave them in the fridge for a few weeks or more depending on how hard you want them.

    I'm actually doing the same thing with some dry smoked sausage.

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