My first time out is with a delightful creation called Kranjska Klobase, or Slovenian Kranj Sausage. I had to assemble a recipe because it's an EU 'heritage food' or some such and none of the recipes seemed very authoritative. Also, the recipes are 5 lbs, 10 lbs or more each so I tried to scale down to two pounds. Fry test seemed good.
It is supposed to be semi-dry, with 20-25% fat.
Recipes agreed on 160-170 degree smoking for 2-3 days with beech.
After 36 hours in the smoker, the sausages are much smaller and kind of 'puckery.' These actually look close to the treasures my in-laws buy from Ažman's and Raddell's in Cleveland, but more wrinkly/puckery.
Is major shrinkage normal when smoking? Or did I have too much water in the mix? Or am I overthinking? Here are photos at 36 hours and at the start.
It is supposed to be semi-dry, with 20-25% fat.
Recipes agreed on 160-170 degree smoking for 2-3 days with beech.
After 36 hours in the smoker, the sausages are much smaller and kind of 'puckery.' These actually look close to the treasures my in-laws buy from Ažman's and Raddell's in Cleveland, but more wrinkly/puckery.
Is major shrinkage normal when smoking? Or did I have too much water in the mix? Or am I overthinking? Here are photos at 36 hours and at the start.