Blooming

[Klondikesmoker]

This is all new to me so here is a couple of quick questions.  

I have noticed the comment about the sausage blooming after smoking, what is blooming?

Also 10.5 did some kielbasa, did he soak it in ice water AFTER it was smoked?  Is this to stop the cooking after taken out of the smoker?

Klondikesmoker

[mikeradio]

Yes after the sausage is done you want to quickly cool the sausage down.  They you bloom the sausage by hanging it for a couple of hours, keeps the sausage from shrinking.

Mike

[Tenpoint5]

The Ice Bath Stops the cooking process quickly so the center of the sausage doesn't continue to cook. The outside of temp of the sausage is higher than the center and that heat will continue to penetrate the sausage. When this happens the temp could raise to high and melt all of the fat out of your sausage. Resulting in a dry, crumbly sausage.

[Mr Walleye]

To add to 10.5's great explanation... After the cold shower the sausage casings are somewhat wet. The blooming period does a couple of things. It allows them to dry out the casings to give them the "snap" when you bit into them and as they bloom you get the nice, consistant mahogany color to them.

Mike

[Klondikesmoker]

Thanks guys.  This place is just a wealth of information.  I am sure I would have screwed it up.

I pick up my BDS today, my early Christmas present. 

Klondikesmoker

[Quarlow]

Congrats KS and don't forget to season that puppy and keep that vent open. 3/4 to  full open. Especially for poultry, wide open for chicken's.

[Terabull]

No doubt they look much nicer but has anyone else found the smoke flavor drop considerably after the shower/water bath?

[Mr Walleye]

Terabull

I haven't noticed that. But now that you have mentioned it the next time I do some sausage I will for-go the ice bath on a couple of sticks and try to do a comparison side by side... of course this is providing I remember to do it.  ::)

Mike

[Terabull]

The first day I started using the shower/bath method I thought the smoke flavor was muted at least a little.  For appearance sake though I trudged on.  Two days ago I found an old package in the freezer that predates the shower/bath I had been using, and the smoke flavor was off the chart better.  To me it stands to reason that the water bath will wash off a large amount of smoke flavor.  Could I have just done something perfect that day or is there any science to back this up?

[Klondikesmoker]

sounds like I just have to do my sausage in February and when they are done just put them outside when it is -40C.  Cooled off right away and no smoke washed off.

I knew there was a reason to smoke up here ;D

Klondikersmoker

[Mr Walleye]

Terabull

The ice water bath portion is just to stop the cooking. It results in a more fuller, plump sausage vs shrinkage and wrinkling. I think it is less important the smaller diameter the sausage is because they cool quickly on their own such as the case with snack sticks.

I've seen some peoples great looking sausage where they have not ice bathed it. I will have to do my side by side comparison and see if there is a noticeable difference in not just smoke flavor but also in shrinkage.

If anybody else does this little test make sure you report back. It will be interesting to know if there is something to it.

Mike

[Smokin Soon]

I'm a rookie at sausage, but have been improving my meathods with all of the good advice here. I do use the ice bath to reduce the "wrinkle". I have noticed that the ones that I Vac Seal for a few days and then decide to freeze have a much better smoke flavor overall, and a better flavor. Could this be like the cheese thing that is cold smoked and not edible for 14 days?

[NePaSmoKer]

Here are some bloomers  ;D




nepas

[Smokin Soon]

And beautiful bloomers they are! I have to get me some kind a a rack thingie to do that. Wife get's a little miffed when I string a hardwood stick across a couple of chairs in the kitchen.

[NePaSmoKer]

And beautiful bloomers they are! I have to get me some kind a a rack thingie to do that. Wife get's a little miffed when I string a hardwood stick across a couple of chairs in the kitchen.

:D   :D

Yeah i hear that, i did that a few times too.

This spring me and my neighbor are going to split my garage, insulate it, heat, ac, water, floor finish and make a butcher shop/smoke area. I will have all my stuff out there so i can free up my wifes shelves and stuff.


nepas