I don’t thumbs down anything and try not to give opinions, just examples of what worked or didn’t for me in the past. Whats that saying? A wise man listens when a fool speaks? LOL

Get good with God and don’t worry about it.

I tried for several years using less pork. I was in a market in Hamtramck Michigan that makes the best Kielbasa on the planet. I was talking to the owners son about making kielbasa with Venison and mine was coming out dry after smoking but I was stopping at 152 internal. He asked how much pork and I said 20% to try to keep it healthier. He said Kielbasa isn’t supposed to be healthy bump it to 50/50 and then gave me a sample of his with that mix. I never looked back. LOL

Now I have made a virtually fat free breakfast sausage in the patty style. You use a pound of ground mushrooms for every pound of venison. Since mushrooms are 90% water it keeps the venison moist like fat but I’m pretty sure that would fail in a casing.

cdavis I ride a motorcycle on Michigan roads. Nothing scares me. LOL

Maybe it’s a Polish thing. Although we eat a lot of it just cold like a lunchmeat for Holidays etc we always roast it in the oven after smoking like you would with fresh Kielbasa to brown it a bit. Place the links in a roasting pan and place it in the oven until slightly browned.

Jonathon Thanks, that what I was looking for. I’ve made different sausages and Kielbasa etc but its been several years. Ive never made anything with the smaller casings.

Retired Detective Sgt here currently working as a contractor for the U.S. Marshals. I never collected them but have always made sure that I gave the ones gifted to me to someone who has. I have had the opportunity to meet many police officers from many other countries as well. None from the Ukraine but many others. Praying for the Ukraine and the PO’s that you know.

I’ve done 100’s and they all stall at a difference place and get past at a different pace. I would have foiled it and bumped my smoer up to 250 or 275 degrees and that should help a lot.

Deepwoodsbutcher My buddy loves his Pitmaster and it was around $500. He cooks on it non stop and for several years and has had no issues.

50/50 mix is only about 15% fat. I’m guessing you are around only about 6% which in my opinion isn’t close to enough fat for a decent sausage. I make a lot of fresh and smoked kielbasa and I tried to make it leaner but it never turned out as well as when I went 50/50. Without wild game kielbasa is about 30% fat.

You can get “fat out” I believe they call it by using too high a temperature too early or overall too high a temperature I read somewhere. I myself slowly ramp up my heat on my sausages etc and have never experienced it. The fat ends up liquifying and forming into pockets.

KenfromMI Sorry PitBoss not PitMaster

Jonathon There are sausages that use other grains as additives in them so I don’t see why it wouldn’t work unless you are making a smoked sausage.

I always use hog casings for my fresh and smoked. After smoking how do you roast the sausage with an inedible casing on it?

I use charcoal, wood, and beer. That way I can tell my wife I can’t do anything for the day except drink beer and monitor temperatures or the food will be ruined. LOL

Years ago I came home from vacation and my freezer door in the basement was partially open. It appeared that I had something leaning against the wall that slid down the wall and hit the door handle just perfect to knock it ajar. Everything was thawed and rotten and the stinky deer blood went into my dry sewer in the basement. Man did that stink forever regardless what I put down the drain. The crazy part is the freezer is still working to this day. Not sure how long it was running 24/7 because of the door being ajar. To this day its going on about 15 years old and still works great for a small upright.

I’m pretty new to this site. What do you mean upvote?