Sleebus wrote: I don't go over 150° smoker temp when hot smoking.

Wait a minute....

So you don't do a full cook in the smoke? You finish by poaching? Isn't 165° the requisite internal temperature?

Thank you Sleebus and Bob K for your tips. I think that the diagnoses you gave is correct. I also rushed a bit on these projects.

I just did two rounds of sausage - smoked snack sticks and smoked Kranjska klobase. Both were hot smoked around 190°. I poached samples of each, boiling a tablespoon or two in a ziplock for 4 minutes. I really liked the consistency. They both came out a bit dry, not exactly crumbly. I think I've may...

I really don't know when to say it's mixed enough, and I don't know if there is some risk to over-working the mix. I am really not sure how to detect some kind of change. I've read about "fuzzy" or "hairy" binds and I'm not really sure. I tried to find some videos but I really don't know this basic ...

Care to share your recipe? I've got mine fairly close, but it's dirt simple.

I find a test fry might give you a good indication of the flavor but I think the heat is too high to give a good indication of texture. I prefer to wrap about a tablespoon of mince in plastic wrap and poach in 175F water for a few minutes. This gives a much better idea of the texture you'll find in...

Thank you @Butterbean! Big help!

Hi, I've made two attempts at Kranjska Klobasa (origin for Krainerwurst) and both attempts came out crumbly. (Aroma is fabulous and flavor is on.). So I'm adjusting the recipe - somewhat more salt, not mixing white wine in moistener. I'm also trying to figure ways of keeping everything COLD cold col...

Ah, interesting! Thank you for the additional information!

If you're still monitoring this after six years... I'm intrigued about the beef. I was assembling a recipe and found that some heritage designation for Kranjska Klobase forbade everything other than pork, pepper, garlic, salt (including saltpeter), and water. Thoughts?