How do I smoke my kielbasa

Discussion in 'Sausage' started by smokeamotive, Dec 8, 2014.

  1. smokeamotive

    smokeamotive Smoking Fanatic

    Hey ya'll, haven't been on here in quite a while, ( life has it's demands) . Made up 10 lbs of Kielbasa yesterday but not sure how to smoke it. Should I smoke it till fully cooked or should I smoke it for a couple three hours and then finish it by poaching in water?
     
    Last edited: Dec 8, 2014
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I smoke mine at 100 ish degrees for several hours.... then up the temp to 150 ish for up to 24 hours until it is done.... That way your sausage won't have a fat-out....

    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)
    130 (54.4) 112 min 146 (63.3) 169 sec
    131 (55.0) 89 min 147 (63.9) 134 sec
    132 (55.6) 71 min 148 (64.4) 107 sec
    133 (56.1) 56 min 149 (65.0) 85 sec
    134 (56.7) 45 min 150 (65.6) 67 sec
    135 (57.2) 36 min 151 (66.1) 54 sec
    136 (57.8) 28 min 152 (66.7) 43 sec
    137 (58.4) 23 min 153 (67.2) 34 sec
    138 (58.9) 18 min 154 (67.8) 27 sec
    139 (59.5) 15 min 155 (68.3) 22 sec
    140 (60.0) 12 min 156 (68.9) 17 sec
    141 (60.6) 9 min 157 (69.4) 14 sec
    142 (61.1) 8 min 158 (70.0) 0 sec
    143 (61.7) 6 min
    144 (62.2) 5 min
    145 (62.8) 4 min
    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
     
  3. elginplowboy

    elginplowboy Meat Mopper

    I'm assuming your recipe has cure#1.
    Remove from fridge let hang and start to dry casing 1hr at room temp while I turn smoker to 225 to heat up. Then put sausage in smoker and
    Set temp to 130 1hr no smoke
    140 2hr roll smoke
    150 1hr roll smoke
    160 1hr roll smoke. Check internal temp. No more smoke needed.
    Pull at 152 if not there yet bump to 170 and check every 30 min till done. Good luck
     

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