Rookie Questions on Smoker Sausage
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Thanks Joe1. That’s the system my research has led me to. It’s great to hear that it works as advertised. I thought about upgrading my smoker too. Only problem: it’s built in to an outdoor cook center and nothing else would fit. Sounds like the Auber Instruments is at least part of the solution. Thanks!
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mikesr I’m betting your problem is smoke schedule, I’ve had that happen with casings before when I tried to smoke natural casings without paying attention to temps or humidity. I know you said 250 was what you were aiming for but can you give us what your full schedule was?
It also could be (unlikely) that the casings weren’t prepared correctly. If you don’t soak them in hot water for about 30- 60 minutes before stuffing them they can have similar issues. I just put that in there to be safe but I am fairly confident that the issue is the smoke schedule.
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Jonathon I prefer to soak my casings for several hours or overnight in the fridge. The standard 30-60 minutes never gives me the results I’m looking for. They don’t come off the horn as easy as ones soaked longer
Joe Hell Good tip, that could explain why my casings are sometimes hard to get along with
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mikesr Mike, lots of experience in the community but I don’t think you will find anyone here who hasn’t learned a few things
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mikesr Stepping up your temps is the first thing I would try. Follow this smoke schedule and see if it works better
Set up your smoker and hang your sausage on smoke sticks or lay on racks and smoke at
125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F
Got that from here https://meatgistics.waltonsinc.com/topic/761/cured-sausage-108-basics-for-making-smoked-sausage/2Jonathon said in Rookie Questions on Smoker Sausage:
140F for 1 hour
155F for 2 hoursI’ve been meaning to ask (and apologize if you’ve answered this somewhere else). For those steps, when do you start the clock?
Is it once you’ve reached the target temperature? That’s what I’ve been doing, and it’s working fine, but I wanted to check on that.
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I’ve made my first two attempts to make smoked beef kielbasa - practice runs for duck and goose sausage, once I get it right. The flavor is OK, but the natural hog casing is so tough when it comes out of the smoker, I have to peel it off in order to bite into the sausage. Also, the meat filling itself is somewhat dense in texture, even though I use the coarse grinding plate and only run the meat through the grinder one time. I’m using the Kitchen Aid grinder and auger-type sausage stuffer. Ingredients are mostly beef, some pork shoulder and pork fat. Total fat is approximately 25 - 30%. Very much appreciate your suggestions.
mikesr said in Rookie Questions on Smoker Sausage:
Also, the meat filling itself is somewhat dense in texture, even though I use the coarse grinding plate and only run the meat through the grinder one time.
I agree that you probably are overcooking your sausage, especially since you didn’t use an ice bath. You will get some carryover temperature rise, especially if your smoker temperature is getting as high as 250F. I overcooked a batch, and it was very dense–sort of rubbery. It tasted good, but that wasn’t the texture I wanted.
Also, what binder are you using (and how much)? That can make a significant difference on your final product.
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TexLaw that’s a good question and not one that I think we have covered but you will want to get your smoker up to temp before putting in the sausage. Sort of like pasta to boiling water, best analogy I can come up with right now!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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TexLaw that’s a good question and not one that I think we have covered but you will want to get your smoker up to temp before putting in the sausage. Sort of like pasta to boiling water, best analogy I can come up with right now!
Jonathon I get it up to the starting temp before putting it on, but when do you start the clock for the intermediate steps (e.g., 140F for 1 hour). Is it when you go set the temperature to 140F or when the cooker actually gets there?
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TexLaw Sorry, misunderstood your question. I start the original clock when it it is at temp but then I don’t adjust the future times. So, start at 120 (put product in at 120) for an hour and then as soon as I adjust the temp the next phase has begun and I start counting down. That went from a good question to a great question and it will be on some sort of video post in the future, you’ll get credit for it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Thanks Joe1. That’s the system my research has led me to. It’s great to hear that it works as advertised. I thought about upgrading my smoker too. Only problem: it’s built in to an outdoor cook center and nothing else would fit. Sounds like the Auber Instruments is at least part of the solution. Thanks!
mikesr said in Rookie Questions on Smoker Sausage:
Thanks Joe1. That’s the system my research has led me to. It’s great to hear that it works as advertised. I thought about upgrading my smoker too. Only problem: it’s built in to an outdoor cook center and nothing else would fit. Sounds like the Auber Instruments is at least part of the solution. Thanks!
The older analog electric smokers can be problematic with temperature control. This doesn’t matter so much with butts, hams, etc. but, with more delicate smokes just doesn’t work well.
A small IVC (Insulated Vertical Cabinet) may fit in your fabbed in spot for the Cookshack. If take measurements, Humphrey’s from the NorthEast can custom build to fit your kitchen center. Backwoods is another possible solution.
The other option for this type of smoking is a cold smoker. You can always finish it off hotter and faster there or give it a quick blast in the Cookshack. Personally, for this type of smoke, I would start with one my WSM (Weber Smokey Mountain) where I can really throttle down for a slow smoke and then open up for a high heat finish. Craigslist and Letsgo is your friend here. I got a 14" and an 18" model both like new and gently used for $100 by watching the listings for one not being loved in someone’s garage or shed.
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TexLaw Sorry, misunderstood your question. I start the original clock when it it is at temp but then I don’t adjust the future times. So, start at 120 (put product in at 120) for an hour and then as soon as I adjust the temp the next phase has begun and I start counting down. That went from a good question to a great question and it will be on some sort of video post in the future, you’ll get credit for it!
Jonathon Thanks for clearing that up!
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mikesr Stepping up your temps is the first thing I would try. Follow this smoke schedule and see if it works better
Set up your smoker and hang your sausage on smoke sticks or lay on racks and smoke at
125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F
Got that from here https://meatgistics.waltonsinc.com/topic/761/cured-sausage-108-basics-for-making-smoked-sausage/2 -
mikesr said in Rookie Questions on Smoker Sausage:
Thanks Joe1. That’s the system my research has led me to. It’s great to hear that it works as advertised. I thought about upgrading my smoker too. Only problem: it’s built in to an outdoor cook center and nothing else would fit. Sounds like the Auber Instruments is at least part of the solution. Thanks!
The older analog electric smokers can be problematic with temperature control. This doesn’t matter so much with butts, hams, etc. but, with more delicate smokes just doesn’t work well.
A small IVC (Insulated Vertical Cabinet) may fit in your fabbed in spot for the Cookshack. If take measurements, Humphrey’s from the NorthEast can custom build to fit your kitchen center. Backwoods is another possible solution.
The other option for this type of smoking is a cold smoker. You can always finish it off hotter and faster there or give it a quick blast in the Cookshack. Personally, for this type of smoke, I would start with one my WSM (Weber Smokey Mountain) where I can really throttle down for a slow smoke and then open up for a high heat finish. Craigslist and Letsgo is your friend here. I got a 14" and an 18" model both like new and gently used for $100 by watching the listings for one not being loved in someone’s garage or shed.
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mikesr said in Rookie Questions on Smoker Sausage:
Also, the meat filling itself is somewhat dense in texture, even though I use the coarse grinding plate and only run the meat through the grinder one time.
I agree that you probably are overcooking your sausage, especially since you didn’t use an ice bath. You will get some carryover temperature rise, especially if your smoker temperature is getting as high as 250F. I overcooked a batch, and it was very dense–sort of rubbery. It tasted good, but that wasn’t the texture I wanted.
Also, what binder are you using (and how much)? That can make a significant difference on your final product.
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Jonathon Jonathon, My smoker is too imprecise for a smoking schedule like that and I suspect that that’s one of the causes of the problems. I just ordered an Auber temperature controller and I’m hoping that will make the difference.
mikesr when I ordered my controller from the auber website, they had the option to select different probes, for my 3rd probe I selected the miniture it probe WS-SENSOR22 it’s the perfect size for snack sticks and summer sausage. And it’s small enough for fish or ribs. works great.
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mikesr when I ordered my controller from the auber website, they had the option to select different probes, for my 3rd probe I selected the miniture it probe WS-SENSOR22 it’s the perfect size for snack sticks and summer sausage. And it’s small enough for fish or ribs. works great.
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