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Smoking elk sausage on Bradley Digital

post #1 of 2
Thread Starter 

I just got a Bradley Digital for Christmas and did my first smoke last night.  I love it!  It produces so much more smoke than my old Char Broil can smoker did, which is fantastic.

 

This coming weekend I will be smoking multiple batches of elk sausage and I'm looking for advice on time/temp etc.  After a few years of using my old smoker I had a system figured out to give me decent sausage, I'd like to shorten the learning curve on the new one.  On the old smoker I would go for about 4 hours, I was thinking the same thing for the Bradley.  But.....should I have the smoker running the entire time or should I cut that off after a couple hours and just slow cook without smoke?  Since it produces so much smoke I'm concerned 4 hours of smoke might be overkill.  Any recommendations??  Past experiences?  Temperature wise, I figure I will set it at 140 for the first 2-3 hours, then bump it to 200 or so until the sausages get to 145-150 IT and then pull them.

 

Any advice is appreciated, thanks!

post #2 of 2

For my summer sausage this is what I do -

 

If you Stuff the night before, take out of fridge and hang at room temp for approx. 2hrs, if you stuff and smoke same day just put in smoker after stuffing.

 

pre heat smoker 110-120

put S/S in smoker no smoker for approx. 1-2hrs

Add smoke and raise temp 10* Each hr till you get smoker to 170

Leave smoker at 170 till IT Temp is 152* then if S/S do Ice bath till IT 90*(snack sticks I do not water bath)

let bloom on counter for hr or 2 then to fridge for 12+Hrs before slicing then vac pac.

 

Good luck and remember the pics

 

A full smoker is a happy smoker

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