I need info on smoking summer sausage. Casings are 2.5inches in diameter by 20 inches long. I am a new Bradley owner. I started by smoking 12 sausages hanging on a rack for 4 hours at 300 degrees then cooking for 4 hours to a internal temp of 150. The bottoms of sausage was a little crispy. And I was a little worried about consistent internal temps. I rotated the sausage halfway thru the cycle to help get more consistent heat on all the sausages. The sausage tasted good and looked good except for dried area near ends. Please help with cooking suggestions and recipes.
Too hot.....................Too Fast . I did the same on my first go'round. 175 to 185 degrees (oven)
til you hit 160-165 internal. I came to this from my mistakes and help from the good folks at this
forum. Tuesday night chats can be very benificial. I'm gonna order a sausage rack (12 hook)
from chezbubba soon. Happy sausage-ing,
Coyote
Agree with coyote: way too hot. The bible on sausage making, by Rytek Kutas, would have you way down in temperature.
Arcs_n_Sparks
Arcs,
I'm interested in getting that book. What year was it published and is there more than one verison etc.
Thanks for the help ;D
My copy is copyright 1984 and is the "Revised Edition". Not sure if there are newer ones out there or not. I don't know of a better, more comprehensive book on the subject.
If you want a good laugh, order the video too. Not that there's not some good information in it, especially for a beginner, but it's so low budget, it makes porn movies look like Spielberg productions.
I especially got a kick out of the fact that over the several days of shooting, he had on several different ballcaps but the t-shirt was the same. ;D ;D
Kirk
pfowl01,
My version is copyright 1999, and has "3rd Edition" on the cover. Title is: Great Sausage Recipes and Meat Curing.
Agree with Chez: video is a crack-up.
Arcs_n_Sparks
that book is my bible (in the kitchen). Just dont read what is in liverwurst.
mld
The book sounds like something every one who owns a smoker needs. Where do we get one?
This is where I bought mine, but I've seen it many places.
http://www.sausagemaker.com/index.asp?PageAction=VIEWCATS&Category=59
Darrell
Thanks for the info guys ;D I just ordered the book and video ;)
Thanks for all the info on smoking the sausage and info on the book. Very much appreciated. We're fixig to season and smoke a 7lb pork shoulder any suggestions on heat and time? Again thanks to all!!!!
Pulled Pork Ingredients
7-8 lbs. Boston Butt – bone-in
1 Large Bottle Yellow Mustard
2 Bottles of Grill Mates Pork Rub
1 Bottle of Apple Juice and Spray Bottle
1 Box of Tin Foil
1 Box of Cling Wrap
Internal Temperature Gage
Tom's Pulled Pork for the Weekend
Thursday
1. Slather yellow mustard all over Pork Butt
2. Coat Butt with Pork rub
3. Wrap in Cling Wrap plastic
4. Put in fridge over night
Friday at around 4:00p.m.
1. Remove butt from fridge and remove wrap; coat butt with more Pork Rub
2. Let butt sit 1-2 hours at room temperature
3. Start the smoker with 4-5 hours of whatever smoke you will use
4. Place butt on middle shelf
5. Make sure the slider is all the way to the right on high with top vent open all of the way. Shut the door and wait until the butt has been smoked for 3 hours
6. Open the door and check the water in the bowl; fill bowl with water if needed.
7. When the butt has been smoked for 3 hours, spray apple juice all over the butt.
8. when smoke is done at the 4-5 hour mark, put new water in the bowl and then spray the apple juice on the butt again.
9. Shut door and GO TO BED!!
10. At around 7-8 a.m., check the temperature. If it is not 195 degrees, do not remove. Spray some more apple juice on the butt and wait until it reaches 195 degrees
11. When the temp reaches 195 degrees, remove the butt from the smoker and spray again with apple juice. Then wrap it in foil and place a dishtowel or regular towel around it and place in a cooler or microwave.
12. Wait at least two hours to take the butt out of the foil and remove the fat.
13. READY TO EAT!!
there ya go gthomas
Icerat: Thanks a lot for the recipe on the pulled pork . guess whats on the menu for this weekend.
hey guys,
Got the book and video....boy were you guys right about the quality of that :o I was wondering about some of Rytek's recipes. For example what is " Fermento" ? Butcher and packer don't have it and they seem to be alot less on their prices on most of the other things called for in his recipes. Just wondering if anyone uses his ingredents or if your substituting for other things?
You can try the Sausage Maker website for more supplies.
http://www.sausagemaker.com/index.asp?PageAction=PRODSEARCH&txtSearch=fermento
Or Allied Kenco
http://www.alliedkenco.com/catalog/advanced_search_result.php?keywords=fermento&osCsid=undefined