Making Suasage

Wizzy · April 10, 2011, 08:03:02 PM

This is my first time making sausage in an electric smoker. Normally I have a briquette smoker. The problen I am having is that when I put the rings into the smoker they seem to turn white. I think I am steaming them. I have followed the recipe and am using the recommended temperatue and time. I tried three different batches today and they all turned out the same. I tried different temps, times amount of smoke. The sausage I am making is a jalapeno and cheese with various spices. Meat is venison and pork 70/30. I am also using Number one cure. Also I ground spiced and stuffed the meat and let sit for 16-18 hours before smoking. If anyone has any advice it would be greatly appreciated.

Also on another note my jerky seems to turn out the same kind of a grey dingy color.

Thank You

Ryan

NePaSmoKer · April 11, 2011, 05:32:14 AM

Quote from: Wizzy on April 10, 2011, 08:03:02 PM
This is my first time making sausage in an electric smoker. Normally I have a briquette smoker. The problen I am having is that when I put the rings into the smoker they seem to turn white. I think I am steaming them. I have followed the recipe and am using the recommended temperatue and time. I tried three different batches today and they all turned out the same. I tried different temps, times amount of smoke. The sausage I am making is a jalapeno and cheese with various spices. Meat is venison and pork 70/30. I am also using Number one cure. Also I ground spiced and stuffed the meat and let sit for 16-18 hours before smoking. If anyone has any advice it would be greatly appreciated.

Also on another note my jerky seems to turn out the same kind of a grey dingy color.

Thank You

Ryan

How much salt.
Are you adding citric acid
Starting temp/ending temp

Wizzy · April 11, 2011, 06:59:06 AM

Starting temp was on the first run 150 finished at 170. Salt is 15 tsps and 3 of cure # 1.
Starting temp on the second run was 140 finished at 145. Salt was the same.

NePaSmoKer · April 11, 2011, 07:04:56 AM

Quote from: Wizzy on April 11, 2011, 06:59:06 AM
Starting temp was on the first run 150 finished at 170. Salt is 15 tsps and 3 of cure # 1.
Starting temp on the second run was 140 finished at 145. Salt was the same.

How many pounds did you do. 3 tsp of cure would be 15 lbs of meat.

When you say starting temp 150 is that cabinet temp?

Wizzy · April 11, 2011, 07:21:08 AM

Yes 15 lbs of meat. Starting temp would be the cabinet temp to start the process.(For the first 2 hours or so) and the finishing temp would be the cabinet temp for the last 2 hours or so. I am trying to load a pic so you can see what I mean.

Wizzy · April 11, 2011, 07:53:40 AM

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CoreyMac · April 11, 2011, 09:28:13 AM

Are you letting the sausage dry for a while before applying the smoke? It looks like the smoke isn't coloring the casings. What kind of casings are you using?

Corey

Wizzy · April 11, 2011, 10:30:33 AM

Natural hog casings. I let it heat up fpr an hour before I start the smoke.

CoreyMac · April 13, 2011, 09:44:35 AM

Are you letting the sausage dry @ about 100F for the fiirst hour, then bringing up the heat and smoke? I have had spots once in a while with hog casing where there is a thick spot but never the whole thing.

Corey

NePaSmoKer · April 13, 2011, 11:13:01 AM

Make your cut 80/20 and hang at room temp for 1.5 hours before the smoker. Start smoker at 130 for an hour no smoke then increase 10* with smoke. Try not to exceed 175-180 cabinet temps.

Also are you soaking the casings before stuffing? Should be rinsed in and out and soaked in cold water with 1 Tbs vinegar for an hour. Exess salt on the casings can turn white.

grnhs · April 15, 2011, 03:02:42 PM

what's the vinegar do Nepas?

Making Suasage

NePaSmoKer

NePaSmoKer

NePaSmoKer