ok its time to delve into the world of homemade sausage.. this is my first go at it and i hope it turns out. as i proceed any tips would be appreciated. using a pre mixed summer sausage kit (comes with mix-cure-caseings) by backwoods. ground beef/ground pork 80/20 5 lbs to start.
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/smokin/A8EB78C9-0520-43E1-A480-92D11168EC85_zpswa7xu1mv.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/smokin/A8EB78C9-0520-43E1-A480-92D11168EC85_zpswa7xu1mv.jpg.html)
chubs are not the same size but all very close to 1 lb each.
smoker preheating to 185 will use 2hrs hickory then IT to 165 then cool(is a water bath the best way to cool) from there no plans yet.
You have the smoker set too high and you will fat it out. Dry the casings at 130 degrees cabinet temp for 1 hr. Bump the temp up to 140 for 2 hours and apply smoke. Bump to 150 for 2 hrs then 160 for 2 hours then 170 and hold until you get IT of 152. Pull then cold water bath to cool to 100 degrees IT and bloom for 2 hrs.
If you have your cabinet temp at 185 you will fat it out and you will not be a happy camper with the finished product.
185 is too high IMHO. Dry the sausage at 120 for an hour and then smoke for 1 hr at 130, 1 hr at 140, 1 hr at 150 then cut the smoke. Raise the temp to 165 max and pull the sausage at 155. Water bath to cool and let them sit on the counter for a few hours to bloom. Your chubs at the bottom back of the cabinet are going to over cook and fat out if you don't rotate them. If you don't have a PID your temps may get too hot so watch them closely.
Hey sailor.... you beat me to the answer. Pretty close though.
Good catch guys!
got it thanks changed my pid settings post pics when done
One more thing. Something I am going to try next time is after the smoke is done pull them off the hangers and put them on the racks to get them away from the element. Much easier to rotate like this too.
there are only 5 chubs and using 1 hanger but i will try putting them on a rack after the smoke.
Quote from: manfromplaid on April 12, 2014, 08:12:29 AM
there are only 5 chubs and using 1 hanger but i will try putting them on a rack after the smoke.
You don't need to put them on a rack. With only 5 chubs just hang them closer to the door and away from the back. No need to rotate them or rack them ;D
my sausage temps have hit the 144-145 mark and don't seem to want to move past that any ideas
Happens to me too, sometimes. Be patient, don't crank up the temp, the IT will get there. My last batch of sticks stalled at 145* F for nearly 2 hours!
been stalled for almost 5 hrs
manfromplaid. If you are going to get serious about sausage and I'm sure you will after you taste what you've made. You need to get one of these.
http://www.sousvides.com/index.html
Can also use a turkey roaster or build your own tank. Pikeman_95 just posted a propane setup that will work perfectly for sausage. I am also done with my electric setup and will post a writeup soon. Theres a lot of options out there thats for sure.
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renoman are those for sale around edmonton or would i need to order online.
here are the results of my first sausage attempt. IT sat at 145-149 for 6 hours then started to drop slighty . pulled from smoker and water bath cooled to 100 deg. wrapped and refridgerated. sliced one this morning to go with my coffee. seems ok to me and swmbo, not to dry nice texture and flavor. will heat the next batch up some for my taste. all iall
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/2014-04/2879499f-f9b7-471d-848c-04e27f93a533_zpsf3e23dd7.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/2014-04/2879499f-f9b7-471d-848c-04e27f93a533_zpsf3e23dd7.jpg.html)
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/2014-04/ED73A314-B445-4DD4-9631-01F803E8E322_zpse3dkabag.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/2014-04/ED73A314-B445-4DD4-9631-01F803E8E322_zpse3dkabag.jpg.html)
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/2014-04/B590B7D2-C723-46E2-A863-AB60BA2593E0_zpsanf0bzxx.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/2014-04/B590B7D2-C723-46E2-A863-AB60BA2593E0_zpsanf0bzxx.jpg.html)
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/smokin/2879499f-f9b7-471d-848c-04e27f93a533_zpsf3e23dd7.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/smokin/2879499f-f9b7-471d-848c-04e27f93a533_zpsf3e23dd7.jpg.html)
I ordered mine online. This is a really great addition to your cooking appliances not just for making sausage but many other things as well. Last night I did two beef tenderloin steaks. Put them in in the morning and set the Anova to 130 degrees. Took them out just before dinner and seared them on the grill for a couple minutes and they were perfect. Did a 7 pound inside round awhile back for a party where we served beef on a bun. Put it in the night before and just forget about it until you are ready to slice.
Looking at Kirby's water bath bubbler system makes me think about making up something similar for my Nesco turkey roaster. I was thinking about using a loop of food grade high temp plastic tubling, such as the high temp tubing used by home brewers, and an aquarium pump to stir the water to keep the temp even. Kirby's stainless tube system would be ideal. But I'm too lazy to build a set up quite that elaborate. Now, if Kirby was selling a drop-in bubbler loop sized for a turkey roaster, I'd be there with cash in my fist in a New York minute.
Quote from: tskeeter on April 14, 2014, 09:27:47 AM
Looking at Kirby's water bath bubbler system makes me think about making up something similar for my Nesco turkey roaster. I was thinking about using a loop of food grade high temp plastic tubling, such as the high temp tubing used by home brewers, and an aquarium pump to stir the water to keep the temp even. Kirby's stainless tube system would be ideal. But I'm too lazy to build a set up quite that elaborate. Now, if Kirby was selling a drop-in bubbler loop sized for a turkey roaster, I'd be there with cash in my fist in a New York minute.
Great ... bring cash and plenty of it .... :)
(http://photo.rexlantz.com/Poacher%20aerator_2.JPG)
(http://photo.rexlantz.com/poacher%20aerator.JPG)
That is a great idea. I may be copying that real soon. :)
Quote from: Habanero Smoker on April 14, 2014, 12:56:09 PM
That is a great idea. I may be copying that real soon. :)
BS ... I demand money!
Works great. I used soft drawn 1/4 copper and soldered it all up. I drilled holes the first time .. big mistake so I had to solder them all shut.
You can take the copper and just bend it around to sit on the outside edge of the pan in the cooker and crimp[ the end shut. I actuall stretched mine so it was hard drawn and then it was rigid and I could bend it with a bender.
Use a sharp ice pick and poke as small of a hole as possible in the copper. Just a slight tap with the hammer and make the hole the size of a pin. It will bubble real good and the temps are quite uniform. That was the biggest air pump I could find.
Guys
I think if you go with some sort of air stone you will find that a mass of micro bubbles coming to the surface will really move more water then just a few larger bubbles . Here is a link to a 10 inch air stone that if one were laid next to each side of the roaster they would keep the water moving.
http://www.thatpetplace.com/add-a-stone-airstone-10in?gdftrk=gdfV2226_a_7c268_a_7c6967_a_7c212520&ne_ppc_id=1463&ne_key_id=26812829&gclid=CIvKovyf4b0CFcyTfgodLCsAEg
They make many different stones and the silicone tubing that comes with them is not hot water sensitive.
Kirby
Quote from: RexLan on April 14, 2014, 01:15:16 PM
Quote from: Habanero Smoker on April 14, 2014, 12:56:09 PM
That is a great idea. I may be copying that real soon. :)
BS ... I demand money!
Works great. I used soft drawn 1/4 copper and soldered it all up. I drilled holes the first time .. big mistake so I had to solder them all shut.
You can take the copper and just bend it around to sit on the outside edge of the pan in the cooker and crimp[ the end shut. I actuall stretched mine so it was hard drawn and then it was rigid and I could bend it with a bender.
Use a sharp ice pick and poke as small of a hole as possible in the copper. Just a slight tap with the hammer and make the hole the size of a pin. It will bubble real good and the temps are quite uniform. That was the biggest air pump I could find.
The check will be in the mail on Monday. :)
Kirby;
Thanks for the link. I will look further into it; but I couldn't find any information about the airstone and tubing being heat resistant.
The air stones that I have are just that. They are like a stone material. Go to one of your local pet stores that sells aquarium supplies and purchase one for a couple of bucks. The tubing that I found is silicone tubing and again it can take the temperatures that we are using. I tested mine at 165 F and they did fine. That 10 inch stone is a small investment to find out. I would bet it is the same material as mine and will not have any problem with the heat. I see if you look closer to the ad. You can link several together. If you put a couple of those down both sides of a turkey roaster pan they would pump the water up the side wall and out into the pan. It should give a nice even temperature throughout the roaster.
Kirby
Quote from: pikeman_95 on April 15, 2014, 06:11:10 AM
The air stones that I have are just that. They are like a stone material. Go to one of your local pet stores that sells aquarium supplies and purchase one for a couple of bucks. The tubing that I found is silicone tubing and again it can take the temperatures that we are using. I tested mine at 165 F and they did fine. That 10 inch stone is a small investment to find out. I would bet it is the same material as mine and will not have any problem with the heat. I see if you look closer to the ad. You can link several together. If you put a couple of those down both sides of a turkey roaster pan they would pump the water up the side wall and out into the pan. It should give a nice even temperature throughout the roaster.
Kirby
I have a pretty good size variable air pump and it will barely run one of those stones and it takes about an hour for it to get going. That is why I made my own and went for the larger bubbles which do a good job mixing. Your air pump looks to be a monster.
Mine was designed to provide air for a 300 gallon aquarium. It runs 4 stones with out any problem. I starts instantly. I would guess you have a bad pump. here is a link to a pump that probably would work well. It has a little less volume then mine, but will probably work fine. If I was using a turkey roaster. I probably look at the long stones.
http://www.ebay.com/itm/300Gal-Aquarium-Fish-Tank-Air-Pump-15ft-Airline-Tubing-Air-Stone-Check-Valve/320922374787?_trksid=p2046732.m2060&_trkparms=aid%3D111000%26algo%3DREC.CURRENT%26ao%3D1%26asc%3D27%26meid%3D6223591598308513916%26pid%3D100040%26prg%3D1011%26rk%3D2%26rkt%3D4%26sd%3D251233260616%26
Yep ... that looks like a dandy pump for sure and I'd go for that if starting from scratch. The stones would make it considerably easier to make too.
Thanks for the additional information. I will definitely look into it.