Racked up some sausage - BBQ Central

Go Back   BBQ Central > General > The Sausage Factory
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-07-2008, 05:07 PM   #1
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Racked up some sausage

Made 10#s of brats (Pigs or Pens Johnsonville copy), 5# kielbasa wit chunked ham in it and 5#s of Andouille.
One pic shows a half assed rig in he smoker where 2 jack stands hold up aluminum angle with the meats hanging on it.
I started out at 120* to 130* in the chamber. After 30 minutes the meats had real large bubbles of water on the to where it dripped through the grate. Took a long while to dry. I don't know why this happens.
When reached 152* internal I pulled everything. Sausages were very greasy and had a tough shell or casing.
Flavor is dead on, but smoking these things is nasty.
Brats were frozen fresh are are better then I expected.
http://usera.imagecave.com/Rag/Sauage/
__________________

__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 01-07-2008, 05:38 PM   #2
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Lookin' good from here.
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-07-2008, 05:49 PM   #3
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Super. Nice linking job!
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 01-07-2008, 05:50 PM   #4
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
They looked real good!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-07-2008, 07:46 PM   #5
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Looking good Rag.

bigwheel
bigwheel is offline   Reply With Quote
Old 01-07-2008, 09:01 PM   #6
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
They look real nice.
cleglue is offline   Reply With Quote
Old 01-08-2008, 07:21 AM   #7
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Sausage looks good...how long did you dry the sausage for and at what temp..what temp did you smoke it at...and how long were the casings flushed for?
Not enough drying time and to much heat to quick can lead to tough casings..
My .02 is to buy or build and lectic smokehouse.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 01-08-2008, 09:01 AM   #8
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
They look fantastic my brother. I did some up yesterday but havent had a chance to post the pics yet.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 01-08-2008, 04:44 PM   #9
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Quote:
Originally Posted by wittdog
Sausage looks good...how long did you dry the sausage for and at what temp..what temp did you smoke it at...and how long were the casings flushed for?
Not enough drying time and to much heat to quick can lead to tough casings..
My .02 is to buy or build and lectic smokehouse.
They went into a 220* cooker dry. I checked at about 30 minutes and they were dripping wet. I need to run the cooker up high and then bring the temp down, thus drying it out. I ran for hours (most all day) below 230*, bring the temp up at the end to 275* for the finish. At the end I gave them a lame wetting with a spray bottle.
I think you are right, I need at smoke box.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 01-08-2008, 06:54 PM   #10
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Those temps were way to high. 120* until they dry, then no higher than 160*.
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.