25lb batch of Hot Links with Swiss Cheese
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So my first run in the PK100 just kicked off. Currently drying at 110F.
The full batch (25lb butt/2.5lb cheese/5c water/seasoning in 35-38mm casings) fit. Had a few stray singles that I tried to hook - not sure if these will hold. Also since these are paired links they kind of overlap each other at the bottom - again not sure what I can do.
Also having to run it in the garage. We have had CRAZY storms this week and don’t want to be stuck in one. Figure if no rain I’ll open windows for cross-breeze, else rig a fan to blow smoke out.
Jamieson22 drying stage did you have all dampers wide open? It has the small round one on the bottom door does it have one on the top where smoke comes out as well or is that just a wide open chimney?
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if you load your smoker with cold not room temp. meat it will increase the drying time and take longer to get up to Temp, and in the end affect your cook time
craigrice said in 25lb batch of Hot Links with Swiss Cheese:
if you load your smoker with cold not room temp. meat it will increase the drying time and take longer to get up to Temp, and in the end affect your cook time
Yeah and I did pull it out of fridge first thing in morning but def think a 25lb pile of sausage in a lug didn’t get to room temp. Will do a better job next time - likely hang in garage with a fan for an hour or two while before adding. Wish I had room to hang them in fridge but will have to deal with ambient temp in summer.
twilliams said in 25lb batch of Hot Links with Swiss Cheese:
Jamieson22 maybe I missed it in the comments but I’m gonna ask, did you get the smoker cabinet up to temp before filling with sausage?
I did but only to my initial 110F. Will def pre-heat at higher temp next time. Thanks.
My bigger fear was that the element just didn’t have enough power/energy to handle this much. I did keep it on 1250 watt the entire time. -
Jamieson22 drying stage did you have all dampers wide open? It has the small round one on the bottom door does it have one on the top where smoke comes out as well or is that just a wide open chimney?
twilliams said in 25lb batch of Hot Links with Swiss Cheese:
Jamieson22 drying stage did you have all dampers wide open? It has the small round one on the bottom door does it have one on the top where smoke comes out as well or is that just a wide open chimney?
When drying I did have both vents wide open. The top vent is a circle baffle within the chimney, but even “closed” it leaves a gap all the way around it.
Trying to remember exactly but when I added smoke I closed them down a good bit and when cooking I closed bottom and left top cracked but also tried with bottom cracked as well to see if that helped push through stall at all. Pretty much followed the guide on the control panel as it has the Dry/Smoke/Cook phases on it.
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twilliams said in 25lb batch of Hot Links with Swiss Cheese:
Jamieson22 drying stage did you have all dampers wide open? It has the small round one on the bottom door does it have one on the top where smoke comes out as well or is that just a wide open chimney?
When drying I did have both vents wide open. The top vent is a circle baffle within the chimney, but even “closed” it leaves a gap all the way around it.
Trying to remember exactly but when I added smoke I closed them down a good bit and when cooking I closed bottom and left top cracked but also tried with bottom cracked as well to see if that helped push through stall at all. Pretty much followed the guide on the control panel as it has the Dry/Smoke/Cook phases on it.
There is something so satisfying about this final step in the process: Packaging. Next step is to hand the majority of this off to friends/neighbors and plan the next batch!
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There is something so satisfying about this final step in the process: Packaging. Next step is to hand the majority of this off to friends/neighbors and plan the next batch!
Jamieson22 looks like a great product and lots of learning going. Some of the best ways to get experience is hands on.
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There is something so satisfying about this final step in the process: Packaging. Next step is to hand the majority of this off to friends/neighbors and plan the next batch!
Jamieson22
Nicely done!! They look delicious. -
Jamieson22 looks like a great product and lots of learning going. Some of the best ways to get experience is hands on.
YooperDog said:
Jamieson22 looks like a great product and lots of learning going. Some of the best ways to get experience is hands on.
Surg said:
Jamieson22
Nicely done!! They look delicious.Thanks to you both! Been doing BBQ for so darn long it is like cruise control and have to admit nailing this sausage process has been a challenge but am loving it. Still not 100% happy with my outcomes but they are still delicious and getting better each time. This group certainly has a lot to do with that!
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