Click Here to Return to Ask The Meatman's Home Page!

Ask The Meatman

Click Here To Go To Our NEW Amazon Web Store

We've Been in Business And Processing Meat Since 1949 - And We've Been Selling Online Since 2001

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!


Click here to see the contents of your shopping cart.

Site Map Our Articles Beef Topics Pork Topics Deer Topics 100% Money Back Guarantee Ordering/Shipping
Sausage Kits BBQ Seasonings Miscellaneous Dakotah Water Stuffer
Jerky Seasonings Pork Sausage
Deer Sausage
Deer Snack Stick Seasonings Spicecraft Shake-On Seasonings Casings Meat Cutting
Chart Posters
Meat Cutting DVD's
Cutlery Dog Bones High Temperature Cheese

SPECIAL SALE Until June 17 - Purchase 4 Bags of AC Legg Bratwurst Seasoning for ONLY $22.97. This is a 30% Discount! Click Here To Go To This Special Sale Page! Shipped FREE in the U.S.!

Ask The Shopper Approved Reviews and Rating

Home Page

The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High,
Jackson, MO  63755
Craig Meyer/Owner
is the MEATMAN!

Click Here to Contact Us
 by E-Mail.

We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday.
 To place a telephone order call

We Ship All of  Our
Orders by USPS ONLY
(United States Postal Service)
FREE In The U.S.

We Accept The Following Credit Cards

We Also Accept Checks & Money Orders by Postal Mail.
We Also Accept PayPal

Customer Reviews

Click Here For Our Special Sale!


View Your Ask The's Shopping Cart

Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The

Smoked Sausage Kits - Witts - From Ask The

Fresh Sausage Kits -  AC Legg - From Ask The

Fresh Sausage Kits - Witts - From Ask The

Casings - Natural Hog - From Ask The

Casings - Natural - Sheep - From Ask The

Casings - Fibrous - Clear - From Ask The

Casings - Fibrous - Mahogany - Printed - From Ask The

Casings - Collagen - Snack Sticks - From Ask The

Casings - Collagen - Middles - From Ask The


Jerky Seasoning - AC Legg - From Ask The


Jerky Seasoning - Ask The Meatman's Own - From Ask The


Smoked Deer Sausage Seasoning - Witts - From Ask The



Snack Stick Seasoning - AC Legg - Traditional - From Ask The



Snack Stick Seasoning - AC Legg - BBQ - From Ask The




Why did my Kielbasa turn out "Dry" Tasting?

I'll start with a few basic suggestions for you to try first. If none of these, or any combination of these don't help, please ask me again and I will ask you for some further information that might pinpoint the problem.

1. You didn't state in your question what amount of water you used in your mix. (Your absolutely correct in mixing the seasoning in water first, and then adding to the pork.) The most standard (but not absolute) water to meat ratio is 2 lbs of water for every 10 lbs. of meat. If you are using this 20% water to meat ratio, you could go up to a 25% water to meat ratio.

2. Don't overcook the kielbasa, as this tends to dry them out. Check the internal temperature of the sausage with a good meat thermometer (I like the digital ones the best). Cook to an internal temperature of 150 to 155 degrees max.

3. Lastly, if there is anyway to add moisture to your smoker while cooking, do it. Most commercial smokehouses have 100% humidity inside the smokehouse when they cook/smoke kielbasa. If you have a water smoker, you're probably already adding moisture to the air. If you have a "plain" charcoal or gas bar-b-q grill, you could try taking a clean tin can (like from a can of corn or green bean), strip off the label, and fill it three-fourths full of water. Set it on the charcoal or briquettes upright and start the fire (or gas). The steam generated from this will help add moisture to the kielbasa.

Try these first. I suggest try the #1 tip first. If this works, great. If not, try #1 and #2 together. Hopefully, 1, 2 or all 3 of these ideas should produce a more moist sausage. If not, please ask me again. I'll be happy to try and find an answer for this problem for you.


Back To Pork FAQ's Page

Last Updated:  Tuesday, May 22, 2012 09:40 PM