- Nov 26, 2015
- 2
- 10
Hello everyone I am a new member to this forum. I hoping I can chime in on helping others here as well. My question is : how to get that nice smoke color on my kielbasa sausages to retain its color when preserved. I'm wondering if companies like hillshire are using a edible collagen casing, instead of natural to smoke their sausages. Any help would be appreciated. Thanks everyone!