or Connect
New Posts  All Forums:Forum Nav:

Smoked Sausage

post #1 of 10
Thread Starter 

So I tried my first batch of smoked sausage. Didn't come out too bad, although I was hoping for a little more flavor.I used the recipe shown below, dried with a fan after being in fridge all night, and a combination of Jack Daniels and apple chips. Started it at 140 and then brought it up to 180 until it was done. Had a heck of a time getting smoke. Anyone have any thoughts or suggestions? Any help or suggestions would be appreciated. Thanks in advance.

 

 

2 1/2 lbs pork butt

2 tsp. (10 ml) salt

½ tsp. (2.5 ml) Cure #1

 1 tsp. (5 ml) mustard, ground

 1 tsp. (5 ml) garlic granules

 ½ tsp. (2.5 ml) white pepper, finely ground

½ tsp. (2.5 ml) marjoram

½ tsp. (2.5 ml) cardamom

½ cup (120 ml) powdered skim milk

 ¼ cup (60 ml) water

2 Tbsp. (30 ml) light corn syrup 

 

post #2 of 10

What kind of sausage was it suppose to be, what kind of smoker?

post #3 of 10
Thread Starter 

Supposed to be smoked kielbasa (I know I need to work on the stuffing aspect) and I have a smoke hollow PS 4400. 

post #4 of 10
Quote:
Originally Posted by nadekow View Post
 

Supposed to be smoked kielbasa (I know I need to work on the stuffing aspect) and I have a smoke hollow PS 4400. 


The PS 4400 have no idea on it. The Kielbasi needs more garlic ( fresh is better) and Marjoram. Do a fry test before stuffing takes a lot of guess work out.Hold the casing tighter at the stuffer it will fill better.Hope someone comes along to help with the smoker.

post #5 of 10
Thread Starter 
Thanks for the advice. I will adjust it next time I make it and will let you know how it comes out.
post #6 of 10

Did you hang in the smoker or lay on the rack, instead of leaving it on the cookie sheet ? I guess I don't understand your smoke question as you don't taste smoke or the smoker didn't smoke ?

post #7 of 10
Thread Starter 
They were hung in the smoker. As far as the smoke I could not get a lot to generate at a lower cooking temperature. As a result no there was not any smoke taste on the sausages. What I am trying to ask is how can I get more smoke out of the smoker when I am cooking at a temperature of 140 degrees? Thanks in advance for any help you can give.
post #8 of 10
You need an A-MAZE-N-PELLET-SMOKER. You can order direct from Todd he is a member here, he is also a sponsor on this site. He sells great products and can get u started down the right track to smoked heaven.
post #9 of 10

Yes, it's a practice thing. More garlic, as mentioned, and allow those links to dry so smoke can adhere. I leave mine uncovered in the fridge overnight to help dry them out. Usually, lower temps gets you more smoke as opposed to higher temps. The tube smoker would work well for you on many items. You might also try chunks instead of chips. I might suggest watching some vids on YouTube for stuffing & linking techniques...I found it helpful when beginning & in making Summer Sausage. Many recipes on here using the search bar with tips and pics to help out. Keep at it....Willie

post #10 of 10

Lenpoliwebs is a real good place to get recipes that are accurate for what kind of sausage you are trying to achieve. Always check the stated cure amount against the recommended cure amount which is 1 tsp per 5 pounds product. No matter what recipe you are considering there is always a chance of a typo. Just try googling it. Len poli.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage