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post #1 of 6
Thread Starter 

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?

 

Thanks,

e

post #2 of 6
Quote:
Originally Posted by eppbbq View Post
 

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?

 

Thanks,

e

Welcome from Canada, Eric.

canada-flag-14.gif

 

You have more experience than me in making sausage from the sound of it. Did you keep everything cold while mixing and preparing? If the fat breaks it can come out in a hurry. I make a point of refrigerating everything between each step.

 

Also, it might help if you posted the recipe you used.

 

Disco

post #3 of 6
Thread Starter 

Thanks!  I try to keep things cold, but should probably step up the effort.  I stuffed the casings and put em in the fridge for 14 hours before smoking them.

 

the recipe is from the little chief cook book...pretty standard stuff (I'm going by memory now).

 

5lbs. ground meat (this time I just used 80/20 burger)

7-1/2 t Tender Quick

1-1/2 t Onion Powder

1-1/2 t Garlic Powder

2 T Brown Sugar

2 T Mustard Seeds

1-1/2 T Peppercorns (I crack these up a bit)

3 T Dry Red Wine

 

I mix it up 3 days ahead, and mix it every day.

 

I'll give it another try in a week or 2.

post #4 of 6
Quote:
Originally Posted by eppbbq View Post
 

Thanks!  I try to keep things cold, but should probably step up the effort.  I stuffed the casings and put em in the fridge for 14 hours before smoking them.

 

the recipe is from the little chief cook book...pretty standard stuff (I'm going by memory now).

 

5lbs. ground meat (this time I just used 80/20 burger)

7-1/2 t Tender Quick

1-1/2 t Onion Powder

1-1/2 t Garlic Powder

2 T Brown Sugar

2 T Mustard Seeds

1-1/2 T Peppercorns (I crack these up a bit)

3 T Dry Red Wine

 

I mix it up 3 days ahead, and mix it every day.

 

I'll give it another try in a week or 2.

It does look pretty standard. I use fibrous casings all the time without difficulty. The only time I have heard of sausage throwing a lot of liquid is when the meat has gotten warm and the fat broke from the emulsion. Ergo, I am a fanatic about keeping my meat and equipment cold.

 

You might try messaging boyjko, he is a successful sausage maker on the forum. Nepas is also very experienced.

post #5 of 6

Hello and welcome from East Texas good luck with the sausage, there are a lot of sausage makers on here I am sure someone will jump in and help.

 

Gary S

post #6 of 6

Sorry I can’t help with the sausage question but Welcome to the forum from Lansing Eric.  And what a great forum it is to learn the art of smoking everything.

 

We have a Michigan group here.  http://www.smokingmeatforums.com/groups/show/27/michigan-members-group          

If you get a chance check it out and please join if you have not done so yet.

 

It’s always nice to see another Michigander here.  

Stan

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