Rookie Questions on Smoker Sausage
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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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Yes, skim milk is a binder and does a decent job. There are better binders, which is something I learned quickly after checking things out around here. Sure Gel is fantastic for cured sausages.
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Thanks TexLaw. I’ve been working on uncured sausage. I will look into the Sure Gel, as I’ve been reading good things about it on Meatgistics. If it’s effective for uncured, I’ll definitely give it a try.
mikesr SureGel would not be the best option for a fresh sausage, I would recommend Carrot fiber for that. I use about half the normal amount when using Carrot fiber on a fresh sausage like bratwurst or breakfast sausage and that has been perfect for me.
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I agree with Joe Hell. I have had much better luck if I soak the casings at least overnight in the refrigerator, sometimes up to two days. In a pinch, very warm or almost hot out of the tap for at least an hour. But the day ahead of stuffing always worked best for me.
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I agree with Joe Hell. I have had much better luck if I soak the casings at least overnight in the refrigerator, sometimes up to two days. In a pinch, very warm or almost hot out of the tap for at least an hour. But the day ahead of stuffing always worked best for me.
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mikesr SureGel would not be the best option for a fresh sausage, I would recommend Carrot fiber for that. I use about half the normal amount when using Carrot fiber on a fresh sausage like bratwurst or breakfast sausage and that has been perfect for me.
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Just to toss in my two cents, I’ve been using Super Bind (carrot fiber and potato starch), and I like it quite a bit. I’ve not used straight carrot fiber, so I cannot compare the two. As much as folks rave about straight carrot fiber, though, I have a feeling that I would still be quite happy with it.
I really need to try soaking my casings overnight. My last couple or few batches have had problems with the casing sticking on the horn.
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mikesr I have an older charbroil electric smoker. I purchased an auber instruments WSD-1500H-W it was a little pricey at $240.00 but it works great at maintaining temperature and it’s programmable for smoke schedule. Also has an app you can use to monitor/modify schedule on your phone or tablet. It has 1 probe for smoker temperature and 2 for IT. only problem, I could have used the money to upgrade smoker
.Joe1 I Purchased the Auber and I am currently getting to know it. But it is definitely a major step up from the analog thermostat control that came with the unit. Still learning how it interacts with the Cookshack, but the Auber unit is definitely going to make a big difference. I would definitely recommend it to anybody with an older analog smoker. Will keep you posted.
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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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