Five Seasons Posted May 31, 2022 Share Posted May 31, 2022 On Saturday I did round 2 of sausage making. Last year I made 5 pounds of snack sticks and 5 pounds of breakfast sausage using the LEM seasoning kits and collagen casings. This year I did the same 5 pounds of breakfast sausage, but opted for 5 pounds of kielbasa instead. I also used my pellet smoker instead of my wood chip smoker as the temps are much easier to control. Finally I added the ice bath I've read about so that they don't overcook after removal. Everything online says 225 till an internal temp of 165. I cooked both products to high 150's and while they're both really good tasting they're still drier than I'd like. I should note I did a 50/50 mixture of pork and venison. I'm not expecting to ever replicate costanzas, but I'd like to get close. I have all the right tools I think. What can I do for safe, but moister sausage? The stuff from constanzas is like melt in your mouth juicy lol. Quote Link to comment Share on other sites More sharing options...
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