Knocked out 50lb of sausage today - Andouille and Sheboygan Brat
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twilliams said in Knocked out 50lb of sausage today - Andouille and Sheboygan Brat:
Jamieson22 did you use the 1250watt setting from start? Maybe next time try your ambient probe trick at the beginning and adjust smoker temp to hit the desired cabin temps. I think 195* was a bit much and pushed a bit of fat out. When you cook them they may plump up and not be wrinkled
Yep 1250w the whole way. I was watching temps and things were in line until I went to 155F though didn’t adjust for a bit as was working and didn’t notice.
Definitely a good idea for next time to shoot for actual vs what is on the display. Also curious if other PK100 owners notice a big difference. I generally never monitor pit temps. I also left my sawdust pan in until well after it burned out. Maybe next time will pull it per smoke schedule as not cure if it sitting on burner makes a big diff. Imagine it can’t help. I’ll figure this damn thing out.
I’ve been turning out really good brats with a 4.5mm or 6mm single grind. Comes pretty close to Johnsonville texture (6mm is better). I try to avoid over emulsified.
Jamieson22 that’s a really good thought about the pan on burner absorbing the heat output.
Thanks for the brat suggestion, will see what I can do
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Well ended up turning the PK100 up to 215F which gave me a temp reading of 195-198F on my Thermoworks Smoke ambient probe. That seemed to push them through as 125F to 135F took hours. Pulled them at 155F IT and did a cold water bath. Final cook time was 11h20m for 25lb in 42-45mm casings. Currently sitting on counter for a bit before going in fridge.
Color is fantastic so twilliams think your advice of less water in dust made a diff. Have a few pale spots but that was due to overlapping .I did get a lot more case wrinkle than I’d like and imagine the higher temps had a lot to do with it. Guessing I got some fat out on a few in hotter spots in smoker. Not sure what to change next time for a better batch.
Jamieson22 they look great to me. Nice job. Hate that it took so long but looks like it was worth it
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Real nice sir!
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twilliams said in Knocked out 50lb of sausage today - Andouille and Sheboygan Brat:
PapaSop ND Mike the flavor is decent but my texture is way off and I’m not happy with it, so I think the flavor is getting a bad rep from my texture. For the life of me I can’t figure out how to make it like a Johnsonville
What plate are you using for final grind?
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twilliams said in Knocked out 50lb of sausage today - Andouille and Sheboygan Brat:
PapaSop ND Mike the flavor is decent but my texture is way off and I’m not happy with it, so I think the flavor is getting a bad rep from my texture. For the life of me I can’t figure out how to make it like a Johnsonville
What plate are you using for final grind?
PapaSop twice through 3/8, maybe step it back to one grind
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twilliams
I’ve been using 10mm first grind, 7mm second grind. Not sure the fractional equivalent. Must be close to your final grind. I like this much better than the 4.5mm I was using for final grind. -
twilliams
I’ve been using 10mm first grind, 7mm second grind. Not sure the fractional equivalent. Must be close to your final grind. I like this much better than the 4.5mm I was using for final grind.PapaSop so here is the equivalents ranging from largest to smallest.
10mm= 25/64” or .39”
3/8”= .38” or 9.53mm
7mm= 9/32” or .28”
3/16”= .19” or 4.76mm
1/8”= .13” or 3.18mmSo you are actually grinding a second time at a smaller diameter than I do.
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PapaSop so here is the equivalents ranging from largest to smallest.
10mm= 25/64” or .39”
3/8”= .38” or 9.53mm
7mm= 9/32” or .28”
3/16”= .19” or 4.76mm
1/8”= .13” or 3.18mmSo you are actually grinding a second time at a smaller diameter than I do.
twilliams said in Knocked out 50lb of sausage today - Andouille and Sheboygan Brat:
PapaSop so here is the equivalents ranging from largest to smallest.
10mm= 25/64” or .39”
3/8”= .38” or 9.53mm
7mm= 9/32” or .28”
3/16”= .19” or 4.76mm
1/8”= .13” or 3.18mmSo you are actually grinding a second time at a smaller diameter than I do.
Interesting. Yeah, I’m happy with that 7mm second grind and getting no complaints from anyone. As far as trying to copy a Johnsonville, it probably won’t happen. Tried myself.
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