My second batch of sausage; results and questions

[hvhunter]

Equipment:
  - OBS
  - Aubins two probe pid
     * Wall mount sensor in the rear as per the directions, under
       the top pan.
     * Direct sense probe was placed the rear row sausage, in the
        upper half of the sausage which was about 9" in length

     * Wired the Aubins so it controlled the smoker.

Recipe:

   - Eldon's Snack kit for 10 lbs pepperoini, 26mm casing.
      * Used 8.25 lbs of venison to 1.75 pork back fat.
      * 3/4 cup of water (recipe called for 1/2 to 1c)
      * Stuffed the sausage the prior evening, and put into the
        smoker the next morning.

Smoking:

   - Cycle 1: 135 for 2.5
   - Cycle 2: 145 for 1.5 with smoke.
   - Cycle 3: 155 for 2.0.
   - Cycle 4: 165 for 2.0
   - Cycle 5: 170 for 2.0
   - Cycle 6: 175 until meat reached 152

Results and questions:

   - The total cycle time was 15.5 hrs, internal temp was 150, and my buddy
      shut the smoker and pulled the sausage.

  -  The meat was still a little on the dry side, and the bottom of the links
      were more dry than the top.

      QUESTIONS: 1) Any suggestions?
                        2) Do most of you use a higher venison / fat ratio?
                        3) Should I place my internal temp probe near the bottom
                            of the link?

[RAF128]

Seems to me that that is a long time in a smoker.    That's why it's dry.
I run mine at 120 for an hour, 2 hrs at 140 w/smoke, 180 till done.    Did some just over a week ago and it was done in about 6 hrs.

[hvhunter]

Exactly what I think; too long in the smoker. Along with needing some more fat.

Check out my first post about my first batch; many thought 15 hrs was normal
for a 26mm snack stick.

[hvhunter]

My first batch  http://forum.bradleysmoker.com/index.php?topic=17730.msg214961#msg214961

[NePaSmoKer]

95% of the time you will encounter a stall in the IT of the meat around the 130* IT of the meat. The stall is normal with the gradual ramping of heat. If you dont encounter it your to high in the heat. Rarely do i get SS or sticks in under 8 to 10 hrs even with my smokehouse which is pellet fired.

Your using Eldons pepperoni which is great, pepperoni is normally dry unless you have a higher fat content.

You stated you used pork fat back? If your sticking with pork try some boneless butt or, Try some 80/20 or 73/27 GB

[pikeman_95]

We have tried for years to make a tender batch of frankfurters out of our wild meat. We have found that to try to finish them in the smoker makes then dry. By the time that you have reached your core temperature  you will pull too much moisture off of them.We now mix our venison 50/50 with pork butts [trimmed pork sholder]form Costco. Use what ever spice you like and then make sure the sausage is up to room temperature when you put in the smoker.[cold sausage will sweat when exposed to the smoke] Lay on the smoke until the casings show the smoke on them then finish them is a hot water bath[160] degrees. bring the internal temperature of the sausage to 155 for 10 minutes then flash cool them in cold water. Allow them to bloom on the counter for about one hour then wrap and freeze them. Our sausages turn out moist and tender.

1 1/2 hours in the smoker


on the table to bloom



good luck

[KyNola]

Pikeman,
Those sausages look great and that guard in the Montana sweatshirt looks serious about guarding them.  Scared me! :)

[NePaSmoKer]

Pikeman,
Those sausages look great and that guard in the Montana sweatshirt looks serious about guarding them.  Scared me! :)

:D  :D

Ditto

Like you toucha my dads sausages i breaka you face  :D  ;D


Nice smoke there Pike