So we had a frustrating experience yesterday. Made 18 lbs of SS in two different variations. This batch was done in a new MES 40 and we hung them from the top rack. The problem was seamed to be excessive steam. It just billowed out of the vent like it was being pumped. The window showed it just sheeting up from the very bottom of the smoker. We used sawdust which was very fine that I had never used before and the Humidity was high for the Season we are having in Wisconsin. After 7+ hours in the smoker the SS were very pale with certain exceptions that took on more smoke and got drier(ends). It was a fairly spicy recipe that had no heat in the finished product. I smoked them further today and dried them to kick the heat up. I learned long ago I could take a batch of sausage and have widely varying spice levels depending on how it was cooked. Mild to spicy out of same batch and have people swear it is not the same. Anyway, This batch was mostly pale, translucent casings that failed to take on smoke. Overly moist. The Jalapenos didn't seem cooked and the casings had no snap. I doctored them up today and am fairly happy with the second smoke.
The smoker was clean at the end of the smoke. The racks, the window, the walls,.... zero smoke on them. Looks brand new. The steam was just flying out of this thing. Today in another mes I had just TBS like normal. I get some steam doing jerky at times until it dries but nothing like this.. One other difference than normal is we ground, mixed, stuffed and smoked without letting the meat sit over night. I know this is a no-no to some people put I have done this with Summer sausage with no ill effects and there are plenty of people that do not let it sit. There may be other debatable issues with this technique but would it cause problems creating excessive moisture and lack of sausage taking on smoke?
I would appreciate any and all help with this event! Thanks.