Hey everyone from Grand Rapids, MI. I'm Eric, and I've been smoking meat with varying success for 20 years, but I'm still a rank amateur, but love my successes and even some of my failures just the same. I started out doing salmon on a Little Chief, and got hooked. Now I use a propane Smoke Hollow and I just got a 30" MES.
I like to smoke all kinds of meat, from jerky to brisket. I've been checking in to the forum for a while, and I like it. I thought I would join to ask a question every now and again....starting with this one.
I smoked some summer sausage yesterday using an old recipe I've done for years. I normally wrap it in cheese cloth, but this time tried packing it in fibrous casings, and smoking it in the MES. I started at 120 for an hour or so, then bumped it up to 160. After an hour I tried to insert a probe thermometer and it gushed meat juice all over the place. I totally didn't expect that! Really made a mess of things. The internal temp was about 120. The sausage didn't turn out at all, it tastes like boiled meat. I haven't seen anything like this and I have no idea what happened.
Does anyone have an idea?