<![CDATA[Rookie Questions on Smoker Sausage]]>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.

]]>https://waltonsdev.nodebb.com/topic/2526/rookie-questions-on-smoker-sausageRSS for NodeThu, 10 Sep 2026 20:52:38 GMTTue, 28 Jul 2020 02:14:42 GMT60<![CDATA[Reply to Rookie Questions on Smoker Sausage on Wed, 15 Jun 2022 17:00:39 GMT]]>I’ll let you know if I ever decide to offload, but now that I’ve mated it with the PID controller, it’s doing everything I want.

]]>https://waltonsdev.nodebb.com/post/80298https://waltonsdev.nodebb.com/post/80298Wed, 15 Jun 2022 17:00:39 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Mon, 13 Jun 2022 02:49:24 GMT]]>mikesr said in Rookie Questions on Smoker Sausage:

Cookshack

Ain’t nothing wrong with an OLD Cookshack smoker!
Heck I’d take it off yer hands!

]]>https://waltonsdev.nodebb.com/post/79999https://waltonsdev.nodebb.com/post/79999Mon, 13 Jun 2022 02:49:24 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Wed, 01 Jun 2022 17:10:43 GMT]]>Dave, That’s great info. I’ll make an even greater effort to maximize RH in the smoker. Thanks!

]]>https://waltonsdev.nodebb.com/post/79082https://waltonsdev.nodebb.com/post/79082Wed, 01 Jun 2022 17:10:43 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Tue, 31 May 2022 17:57:21 GMT]]>mikesr from the beginning I would say. The goal is to keep it from drying out. Adding humidity also makes things cook much faster, so there is less time to dry out. Then when you hit the “stall” around 140f, where meat temp doesn’t rise because it is losing as much energy due to evaporation as it absorbs… well, a high relative humidity fights that also. Thats why many will wrap a brisket with foil or paper at that point to get them rapidly past that stall.
Anyhoo, your stated cook schedule looks about perfect so you probably know all that. You may not know that the USFDA FSIS really pushes high relative humidity for all cooking in it’s Cooking Guidelines for Meat and Poultry Products, requiring a RH above 90% or you have to meet alternative methods. And 90% is a lot, more than a pan of water gets you, usually a sealed oven or steam injection. Not required for meat in sausage casings, but while reading their case studies, I did see several pros mention they got better case texture, less tough, by cooking sausages up at very high RH anyways. Just a datapoint I read that supports what Jonathon said above.

]]>https://waltonsdev.nodebb.com/post/79001https://waltonsdev.nodebb.com/post/79001Tue, 31 May 2022 17:57:21 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Tue, 31 May 2022 16:18:56 GMT]]>Thanks Jonathon. I’ll try more humidity on a batch of wild duck/goose kielbasa that I’m going to put together in the next few weeks. Do you add humidity from the very beginning, or do you wait some time to add it?

]]>https://waltonsdev.nodebb.com/post/78998https://waltonsdev.nodebb.com/post/78998Tue, 31 May 2022 16:18:56 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Mon, 30 May 2022 20:04:24 GMT]]>mikesr Makes sense that finishing it in water would help prevent the casings from drying as much and since you are getting better results with that I would say adding more Relative Humidity for the time it is in the smoker would help even more. I still think finishing in Sous Vide is the way to go, but by preventing them from drying out as much in the smoke phase you should be happier with your product.

]]>https://waltonsdev.nodebb.com/post/78925https://waltonsdev.nodebb.com/post/78925Mon, 30 May 2022 20:04:24 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Mon, 30 May 2022 19:13:14 GMT]]>For what it’s worth, I use the Auber PID controller in my old Cookshack analog smoker and it gives me great temperature/time control. I’ve been battling tough hog casings all along, but less so since I’ve used the following: Temp 115 for 45min; 140 for 60min; 155 for 60min; 170 until internal temp reaches 140 degrees. Then into the sous vide cooker at 165 for one hour, then into a water bath to cool down. It’s a bit of a process, but the casing turns out much less tough (but still more tough than my wife and I would prefer - we like a snap, but not “tough”). Still trying to improve on it, so any suggestions much appreciated. The sausage I make is smoked Keilbasa. I do use a pan of water for humidity.

]]>https://waltonsdev.nodebb.com/post/78919https://waltonsdev.nodebb.com/post/78919Mon, 30 May 2022 19:13:14 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Tue, 24 May 2022 19:57:30 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/78410https://waltonsdev.nodebb.com/post/78410Tue, 24 May 2022 19:57:30 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Tue, 24 May 2022 19:47:18 GMT]]>tombilliodeaux also did you have a leave in thermometer in the meat? It just seemed to long to hot.

]]>https://waltonsdev.nodebb.com/post/78407https://waltonsdev.nodebb.com/post/78407Tue, 24 May 2022 19:47:18 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Tue, 24 May 2022 17:28:38 GMT]]>I agree with Samspade, too hot.

]]>https://waltonsdev.nodebb.com/post/78396https://waltonsdev.nodebb.com/post/78396Tue, 24 May 2022 17:28:38 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Tue, 24 May 2022 14:50:54 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/78390https://waltonsdev.nodebb.com/post/78390Tue, 24 May 2022 14:50:54 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Tue, 24 May 2022 14:45:05 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/78389https://waltonsdev.nodebb.com/post/78389Tue, 24 May 2022 14:45:05 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Wed, 26 Aug 2020 12:49:00 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/21021https://waltonsdev.nodebb.com/post/21021Wed, 26 Aug 2020 12:49:00 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Sun, 16 Aug 2020 22:13:19 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/20642https://waltonsdev.nodebb.com/post/20642Sun, 16 Aug 2020 22:13:19 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Sun, 16 Aug 2020 01:24:25 GMT]]>sidpost I decided to install the Auber 1500 PID controller and keep the existing cabinet. So far so good. Much more accurate than the old analog control and a lot less expensive than replacing the cabinet. Thanks.

]]>https://waltonsdev.nodebb.com/post/20617https://waltonsdev.nodebb.com/post/20617Sun, 16 Aug 2020 01:24:25 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Sun, 16 Aug 2020 01:19:29 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20616https://waltonsdev.nodebb.com/post/20616Sun, 16 Aug 2020 01:19:29 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Sat, 01 Aug 2020 16:14:28 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20175https://waltonsdev.nodebb.com/post/20175Sat, 01 Aug 2020 16:14:28 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Sat, 01 Aug 2020 16:05:44 GMT]]>AdamCA Thanks AdamCA. Learning a lot in this conversation.

]]>https://waltonsdev.nodebb.com/post/20173https://waltonsdev.nodebb.com/post/20173Sat, 01 Aug 2020 16:05:44 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Fri, 31 Jul 2020 23:51:03 GMT]]>Mean Dean Thank you. That’s SOP going forward.

]]>https://waltonsdev.nodebb.com/post/20159https://waltonsdev.nodebb.com/post/20159Fri, 31 Jul 2020 23:51:03 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Fri, 31 Jul 2020 20:35:07 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20154https://waltonsdev.nodebb.com/post/20154Fri, 31 Jul 2020 20:35:07 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Fri, 31 Jul 2020 16:51:30 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20147https://waltonsdev.nodebb.com/post/20147Fri, 31 Jul 2020 16:51:30 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Fri, 31 Jul 2020 14:55:05 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20146https://waltonsdev.nodebb.com/post/20146Fri, 31 Jul 2020 14:55:05 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Fri, 31 Jul 2020 14:23:31 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20144https://waltonsdev.nodebb.com/post/20144Fri, 31 Jul 2020 14:23:31 GMT<![CDATA[Reply to Rookie Questions on Smoker Sausage on Fri, 31 Jul 2020 13:42:34 GMT]]>Joe1 Thanks Joe1. That is exactly the third probe I ordered as well. I was just taking a shot in the dark, not knowing for sure. It was a lucky guess on my part - thanks for the confirmation.

]]>https://waltonsdev.nodebb.com/post/20143https://waltonsdev.nodebb.com/post/20143Fri, 31 Jul 2020 13:42:34 GMT