Question about kielbasa

Discussion in 'General Discussion' started by assard, Apr 3, 2015.

  1. assard

    assard Newbie

    Good Morning,

    Was wondering is someone could help me? We raise our own pork and have a company make kielbasa for us. It has always been fantastic except for the last 2 batches. You cut it open and it is "crumbly" and falls apart almost like it's not binding? I asked the company that makes it and they don't know. I thougt either not enough fat or it was smoked too much? Any help that can be offered would be appreciated. Thanks!
     
  2. Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  As for your question: I am not the "sausage man" but sounds to me 1 of 2 things happened.  Not enough fat in the sausage OR it was smoked at too high a temp.  Smoked at too high a temp and the fat will render through the casing.  Well those are my thoughts.  Keep Smokin!

    Danny
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Can come from several things. Quality of the meat ( frozen for too long) or not freshly ground, too much water ( my suspision). improper mixing, even with low fat you should still get it to bind but it can also make it crumbly....

    My 2 cents

    Joe
     
  4. [​IMG]   Joe IS the sausage man!!  So there ya go.  Keep Smokin!

    Danny
     

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