Hi
i just finished kielbasa sousage. Taste is very good but inside is little bit powdery. Can anybody tell me what is a reason?
thank you
here is a little info update.Instead of butcher & packer meat binder i used same amount of dry milk (they told me to do so). I cooked it 1.5 hour 130 F after that 175 F and finally 215 (because it took so long to get ready) I did read from forum that it should take about 4 H to cook but by that time internal temp was way to low. Thats why i put 215 F ,but still took almost 10 H to be ready.
i have bradley digital 6
thank you
What did you use as a binder and how much?
Lumpy
Hi Teet and welcome to the forum.
I think if you could post your recipe, types and percentages of meat/fat and your temps and times we should be able to narrow down some ideas for improving it.
Mike
Forget to welcome you to the forum! :o
There are many capable persons on this site to answer all of your question.
Lumpy
Quote from: Mr Walleye on March 23, 2009, 08:33:26 AM
Hi Teet and welcome to the forum.
I think if you could post your recipe, types and percentages of meat/fat and your temps and times we should be able to narrow down some ideas for improving it.
Mike
Like Mike said this information would help Greatly. First guess without that information is you might of "Fatted it out" Got the temp to high and all the fat liquified and ran out of the casing. Leaving a dry crumbly interior.
10.5's reason makes sense. That's what I did on my first attempt. It was not powdery, just not juicy at all. Dry sausage just don't cut it. Your recipe will help the experts to assist you though.
Don't give up
;D
With 10.5 on this. Too high a temp can fat-out your sausage leaving it more like over cooked ground beef. When i make sausage i never run the temp past 180* unless it's really cold outside in which you would have to bump the temp up.
nepas
hi
here is a info little update.Instead of butcher & packer meat binder i used same amount of dry milk (they told me to do so). I cooked it 1.5 hour 130 F after that 175 F and finally 215 (because it took so long to get ready) I did read from forum that it should take about 4 H to cook but by that time internal temp was way to low. Thats why i put 215 F ,but still took almost 10 H to be ready
thank you
Quote from: teet on March 23, 2009, 07:33:37 PM
hi
here is a info little update.Instead of butcher & packer meat binder i used same amount of dry milk (they told me to do so). I cooked it 1.5 hour 130 F after that 175 F and finally 215 (because it took so long to get ready) I did read from forum that it should take about 4 H to cook but by that time internal temp was way to low. Thats why i put 215 F ,but still took almost 10 H to be ready
thank you
Teet,
The NFDM (Dry Milk) shouldn't make your sausage dry/powdery. With your temps up that High I'm guessing you fatted out your sausage. Just out of curiosity. Did you close your top vent to try and keep some of the heat in and make things move quicker? I'm guessing you did. Next time you try your recipe leave the vent 3/4 open or full open to let the moisture out. This will
add aid in the sausage drying out a little but not fatting out on you. Should make things much better for you.
I agree with 10.5
The highest temp I run when doing sausage is 175. It's certainly not uncommon for a batch of sausage to take 7 to 10 hours to get to an IT of 152 degrees. You just have to be patient and wait for the sausage temp to come up. I would bet that the high temp of 215 caused the fat to render out.
The other thing you didn't mention was the fat content you started with.
Mike
I agree with Mr. Walleye. Any smoked sausage the temp. shouldn't get above 170°. What ever it takes to get the IT to 152° it takes. 4 hours or 12 hours, don't try to rush it. when it gets to 152° get it out and get it cooled by hosing it off with water or put it in ice water, this will help to keep it from getting wrinkled. Like a few said I also think you over heated it.
Did you use any cold water when you mixed in the lowfat powder?
Quote from: Smokin Soon on March 24, 2009, 04:04:31 PM
Did you use any cold water when you mixed in the lowfat powder?
What is low fat powder? Hope your not talking about fat replacer (RP Lean). Yuk! Might as well grind up cardboard and use that.
It could be your Dry Milk.
1 cup of powdered milk is equivalent to 2 cups dry milk.
There is a difference.
Quote from: West Coast Sausage Maker on March 30, 2009, 09:07:23 PM
It could be your Dry Milk.
1 cup of powdered milk is equivalent to 2 cups dry milk.
There is a difference.
You may have a point there. I generally will weigh powder milk rather then measure.
Quote from: Habanero Smoker on March 31, 2009, 01:40:30 AM
Quote from: West Coast Sausage Maker on March 30, 2009, 09:07:23 PM
It could be your Dry Milk.
1 cup of powdered milk is equivalent to 2 cups dry milk.
There is a difference.
You may have a point there. I generally will weigh powder milk rather then measure.
WCSM, what is the difference? Between dry and powdered.
If a recipe calls for 1 cup of water that is 8 ounces by volume but the actual weight is 8.345 ounces. Now a recipe calls for 1 cup of powdered milk that is by volume if you weigh out the cup of powdered milk (8 ounces) you will have more powdered milk that will not fit into the measuring cup.
When cooking you should measure using measuring cup, spoons, or pitchers not by weight unless the recipe specifically calls for by weight.
Quote from: Roadking on March 31, 2009, 07:30:07 AM
Quote from: Habanero Smoker on March 31, 2009, 01:40:30 AM
Quote from: West Coast Sausage Maker on March 30, 2009, 09:07:23 PM
It could be your Dry Milk.
1 cup of powdered milk is equivalent to 2 cups dry milk.
There is a difference.
You may have a point there. I generally will weigh powder milk rather then measure.
WCSM, what is the difference? Between dry and powdered.
If a recipe calls for 1 cup of water that is 8 ounces by volume but the actual weight is 8.345 ounces. Now a recipe calls for 1 cup of powdered milk that is by volume if you weigh out the cup of powdered milk (8 ounces) you will have more powdered milk that will not fit into the measuring cup.
When cooking you should measure using measuring cup, spoons, or pitchers not by weight unless the recipe specifically calls for by weight.
Sorry if my post mislead or confused you. I'm not stating that powdered ingredients weight the same as they measure. As for powdered ingredients it is not a simple matter of changing volume to weight. You have to know the proper equivalents. Once you know how much powder milk weights, it a simple matter of weighing the proper amount of dry milk which has larger particles then powdered milk.
When baking I rarely will use the measured volume for dry ingredients that the recipe calls for, and will use their weight equivalent that is usually not included with most recipe, so again you need to know the equivalent conversion.
Here is a link to a conversion chart I found on Allied Kenco's site.
http://www.alliedkenco.com/catalog/popup_text.php/fld/howto/tbl/howtos/key/33
Mike
Thank Mike. I've seen that and have used it in the past. Kutas book also has a conversion table.
Here a conversion site that has most ingredients, but more accurate because it has a calculator.
Dry Ingredient Conversion (http://www.gourmetsleuth.com/cookingconversions.asp?Action=find)
There is also conversion calculator on the USDA site, but I can't find my link to it right now.
Quote from: Mr Walleye on March 31, 2009, 02:57:32 PM
Here is a link to a conversion chart I found on Allied Kenco's site.
http://www.alliedkenco.com/catalog/popup_text.php/fld/howto/tbl/howtos/key/33
Mike
That's a good chart
Habanero Smoker, No confusion for me though it could have been confusioning for some of the first timers. I've already made most of the mistakes I expect to make (At least I hope so :-[ ). Although if you make a mistake and realize it you'll never make it again.
RoadKing
Your right. That's definitely one of the many things that makes this such a great place. Sharing information... good or not so good makes everybody's learning curve easier.
Mike
Quote from: Roadking on March 31, 2009, 04:07:55 PM
Quote from: Mr Walleye on March 31, 2009, 02:57:32 PM
Here is a link to a conversion chart I found on Allied Kenco's site.
http://www.alliedkenco.com/catalog/popup_text.php/fld/howto/tbl/howtos/key/33
Mike
That's a good chart
Habanero Smoker, No confusion for me though it could have been confusioning for some of the first timers. I've already made most of the mistakes I expect to make (At least I hope so :-[ ). Although if you make a mistake and realize it you'll never make it again.
Point taken.
Also it should be added, when measuring; one should use the proper measuring utensils. Don't use measuring cups made to measure liquid to measure dry ingredients and vise versa.
thanks everybody for advise. i made second time kielbasa and it is fantastic (my friends opinion). i used hunters binder instead of dry milk and lowered temperature. right now working on venison sausage project :)