Rookie Questions on Smoker Sausage
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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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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.
-
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.
mikesr first thing I did was calibrate the 3 probes in boiling and ice cold water, the app has a system config screen to adjust temp offset so all probes read the same. Next is locate if there are hot/cold spots in the smoker. Does your smoker have a fan?
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mikesr first thing I did was calibrate the 3 probes in boiling and ice cold water, the app has a system config screen to adjust temp offset so all probes read the same. Next is locate if there are hot/cold spots in the smoker. Does your smoker have a fan?
Joe1 I tested the probes with crushed ice slush and all three were right on. No offset required. I haven’t tested for hot spots but good idea. No fan - unfortunately, because the cabinet is built in to a structure, there’s not enough clearance for the motor.
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I just changed smokers and came up with leathery skin sausage.
I used water pan during the process at 180F.
I believe it is the heavy smoke i used at 180F for 5 hrs.
Should have been light smoke .
I am believing too much smoke caused it.
I usually smoke at 160F 4 hrs. then 200F for 1 hr.
Did not do this and smoked for 5hrs 180 and 200 at 1 hr full smoke. -
I think you might be dehydrating your product. Go to the learning center here and watch the how to videos on fresh and cured sausages. I think your thermal processing schedule is a little high to start. I think you will find your Answers there.
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I agree with Samspade, too hot.
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I just changed smokers and came up with leathery skin sausage.
I used water pan during the process at 180F.
I believe it is the heavy smoke i used at 180F for 5 hrs.
Should have been light smoke .
I am believing too much smoke caused it.
I usually smoke at 160F 4 hrs. then 200F for 1 hr.
Did not do this and smoked for 5hrs 180 and 200 at 1 hr full smoke.tombilliodeaux also did you have a leave in thermometer in the meat? It just seemed to long to hot.
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tombilliodeaux Also consider the relative humidity in your smoker and airflow. If it was dry out and you had a lot of airflow within the smoker then 5 hours at 180 is going to be a problem for the skin of the sausage. What did you stuff them into? natural and collagen are fairly close but there are differences and there are differences within collagen as well. I’d guess you got some case hardening from either overcooking, or over-drying the outside of the sausage too quickly. New smokers can take a little bit of time to get used to!
Adding a pan for humidity is good, but it is not going to a ton on its own. Here is some more information on doing that https://meatgistics.waltons.com/topic/1099/cured-sausage-205-advanced-thermal-processing I love this hack but we need to do an actual video on it now that we are (hopefully) better at doing videos!
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