Hi-I am a complete rookie at sausage making. Today was the first time I made sausages. I made some kielbasa and everything turned out ok in the grinding and stuffing process. I then threw them into my smoker and had turned up to about 250f mainly to get the smoke going quickly. I threw the sausages in and turned it down to about 160. But the smoke stopped, so I turned it back up to 250 for 15 minutes about every hour or so. I think the sausages started to drip fat. I read on here that moisture coming out of the sausages is a bad thing. Is this basically a ruined batch?
OK pulled them out. Smoked for 7 hours, but meat temp kept hanging around 130-135. So for the entire last hour I kept smoker on 250. Meat hit 152 in an hour. Rinsed them immediately. They look terrible. Some are shriveled. Some have grease between the casing and the meat. Some have loose casing, like it's supposed to be peeled or something. They'll probably go in the trash. Lesson learned for next time. If I can just figure out what I did wrong.