<![CDATA[Kailbasa HELP]]>Kielbasa question: So I made Kielbasa’s yesterday but didn’t add the binder or the water. Then I stuffed them in eatable collagen casings. I know, I should have done better research. So the question is, can I now smoke them and will they be OK. Or should I just freeze the uncooked sausages. Any help will be much appreciated. Rob

]]>https://waltonsdev.nodebb.com/topic/1765/kailbasa-helpRSS for NodeFri, 11 Sep 2026 09:13:45 GMTMon, 25 Nov 2019 17:03:11 GMT60<![CDATA[Reply to Kailbasa HELP on Tue, 26 Nov 2019 14:21:39 GMT]]>Jonathon, Thanks for the assistance. I smoked the Kailbasas last night and they turned out perfect. Nice texture and taste. They were a little fragile in the edible casings and some of them broke when I took them out of the smoker, but I will have to cut them when I vacuum seal them anyway, so no issues there. I will past pics of the finished product soon. Thanks again

]]>https://waltonsdev.nodebb.com/post/9392https://waltonsdev.nodebb.com/post/9392Tue, 26 Nov 2019 14:21:39 GMT<![CDATA[Reply to Kailbasa HELP on Mon, 25 Nov 2019 20:47:15 GMT]]>lingr3 Yup, you won’t have any problems, I just finished making some Signature Smoked Kielbasa out of venison and it was delicious! I used some inedible collagen casings and they peeled off nice and smooth. I also added an additional 10% pork fat that I ground just once through a 3/8 plate and then added during the last minute of mixing. It creates nice big clumps of fat in the meat that work really well for some products like Kielbasa and Lebanon Bologna.

No matter how it goes, post pics please!

]]>https://waltonsdev.nodebb.com/post/9371https://waltonsdev.nodebb.com/post/9371Mon, 25 Nov 2019 20:47:15 GMT<![CDATA[Reply to Kailbasa HELP on Mon, 25 Nov 2019 20:44:02 GMT]]>Thanks for the note. Yes it was very sticky and thoroughly mixed by hand. I knew I should have added water, but I was mixing so many things yesterday I totally forgot. I am putting them in the smoker tonight, so I guess I will find out shortly…my main concern was the casings, but i figure if I can use them for snack sticks, the Kailbasas won’t be too much different. thanks again

]]>https://waltonsdev.nodebb.com/post/9369https://waltonsdev.nodebb.com/post/9369Mon, 25 Nov 2019 20:44:02 GMT<![CDATA[Reply to Kailbasa HELP on Mon, 25 Nov 2019 20:37:26 GMT]]>lingr3 If you used beef or pork with the correct amount of fat and as long as you got good protein extraction when you mixed the seasoning in (the meat was nice and sticky) you probably will not have any issues. Binder helps but it is totally possible to do a cured sausage without it!

As for not adding water, it might just make it a little dry and I wonder how well the seasoning got dispersed in the meat. You might run into some bites that have a lot more flavor than others but it should be a deal breaker!

]]>https://waltonsdev.nodebb.com/post/9367https://waltonsdev.nodebb.com/post/9367Mon, 25 Nov 2019 20:37:26 GMT