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

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

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 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

Never using collagen casings I have a question. After looking on this site why did you decide to use the inedible ones instead of the “smoke” ones that are edible and strong enough to hold up in the smoker?

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.

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 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

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

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.

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.

I have seen where guys do that with Kielbasa but I was always worried that it would remove all the smoke flavor simmering in water.

150 degrees is considered low heat for a pellet grill?

Did you use a binder like low fat dried milk or anything?

Not sure, However I never go over 165 and pull mine at 152 to 154. I do not use collagen casings if thats what you used. I use the smaller sheep casings for snack sticks but I’m sure thats not it because I’m probably in the minority not using collagen for snack sticks. I grind my own pork butt and leave all the fat and never had that issue but I have heard of it. I’m just trying to remember on what sausage making forum that was on to read what the suggestions were for you.

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.

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

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.

I’m interested in the differences as well.

tarp Czech style Boudin? Can you explain? If you read the entire history of Boudin nowhere does it say anything about that region. Are they Czech and they just put their twist on it like if I made it and used some Kielbasa techniques being Polish? I’m very interested. LOL