poppypig
New member
My first polish sausage, recipe a compilation of several recipes I read. 64% pork, 36% beef, 1.8% salt, .25% cure #1, .2% BP, .25% sugar, .35% garlic powder, .4 % Blk mustard seed, .05% marjoram (all I had) so also added .05% oregano, 10% ice water, grind all thru 6mm plate, mixed throughly by hand with spices and water until good bind. All meat and equipment was very cold during. stuffed into 32mm hog casings into 8 in links (link lengths were not consistent), then overnight in fridge, next morning hung in smoker at 130 with no smoke for 1 hr to dry casing then upped temp to 150 with 4 oz cherry for 1 hr, upped temp to 160 w/2 more oz cherry, want to hit 155 I.T., stayed in smoker for 2 1/2 more hours and never got over 145 IT even after reprobing several links, then pulled all from smoker and chilled quickly. Pic 1 first in smoker, pic 2&3 when I pulled from smoker, some parts of links were drier and darker than others, tasting was very good except the drier darker casing was very tough vs the not so dark. Didn't use water pan
I guess my question is why after that amount of time the casings were not even and why never got to 155 IT?
I guess my question is why after that amount of time the casings were not even and why never got to 155 IT?