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QueView - Four sausages - Page 2

post #21 of 26
Thread Starter 

Now to wrap this post up!

 

I tried again with the sheep casings, this time with a full three days of soaking. One problem that I had was that the casings (TSM) were in a gordian knot! Even three days of soaking doesn't do much good if no water can get to the inside of the knot! I spent hours untangling that mess and still had to cut three casings to final get everything free. They've soaked an additional three days and some are still very skinny and may not be usable.

 

The first two casings that I stuffed were horribly inconsistent with regard to the amount of meat/thickness. This had to do with how tight the casings were on the stuffing tube. When I was struggling to put the third casing on the tube, I had an epiphany - I used a spare stuffing tube as a funnel and poured a small amount of olive oil through the casing. Then it slid on to the tube quite easily and the casing slipped off the tube smoothly as I was stuffing them. I was able to achieve a much higher consistency.

 

 

The casings were far more flexible and I had no difficulty linking them.

 

 

I put them all in the sous vide bath (without bags, which was a problem - the circulator clogged up a couple times). The nicer looking links I vacuum sealed after the sous vide. The inconsistent ones I smoked. I didn't get as much smoke as I'd like because my darned biscuit feeder doesn't always drop the biscuit down far enough to get pushed into the chamber. I'm going to have to contact Bradley about this...

 

The smoked links are on the right. Not much color, but I had to go out for the evening so it was what it was...

 

 

Here's a closeup...

 

 

Summary & lessons learned...

* The Korean-style and the jalapeño/cheddar were VERY good and I will definitely do them again!

* I liked the SW style, but didn't love it. I might mess with that recipe a bit.

* I doubt that I will bother smoking the breakfast sausage in the future. I could've used a bit more sage in that and maybe some heat - they were a bit dull.

* I don't think that I will sous vide without bags anymore - too much frothy stuff comes out of the sausages.

* I definitely will soak my sheep casings for at least three days. (And I don't think I'll buy them from TSM ever again...)

 

Thanks for joining me on this ride!

post #22 of 26
Great thread!

Your problem with the Bradley is that the little shelf the biscuits sit on doesn't slide back far enough to drop the puck. When I start a smoke now, I cycle the biscuit feeder and physically shove the shelf back as it moves and that usually takes care of the problem. I'm going to tear apart the box here in the near future and give the mechanism a little tlc.
post #23 of 26
Thread Starter 

Yeah. That's the exact problem. I went ahead and added some thickness to the feeder tube (a bit of foil tape folded up and then taped on) in hopes that it will hold the biscuit a bit further forward. I didn't really get much testing done, though as my bottom round reached temp and I stopped the smoke...

 

If you find a way to adjust the stroke, please post it!

 

I may take it apart as well, but I won't have time for a couple weeks. (Going on vacation on Thursday...)

post #24 of 26
Quote:
Originally Posted by Shyzabrau View Post
 

Yeah. That's the exact problem. I went ahead and added some thickness to the feeder tube (a bit of foil tape folded up and then taped on) in hopes that it will hold the biscuit a bit further forward. I didn't really get much testing done, though as my bottom round reached temp and I stopped the smoke...

 

If you find a way to adjust the stroke, please post it!

 

I may take it apart as well, but I won't have time for a couple weeks. (Going on vacation on Thursday...)


Great sausage post and info on your overall process.

 

Have you considered moving to using the AMNPS?  It isn't mechanical and puts out a TON of smoke.  Also you may be able to get better prices, quality, and variety on pellets that may not be available with the pucks.

 

Thanks for all the info info in the posts! :)

post #25 of 26
Thread Starter 
Quote:
Originally Posted by TallBM View Post
 


Great sausage post and info on your overall process.

 

Have you considered moving to using the AMNPS?  It isn't mechanical and puts out a TON of smoke.  Also you may be able to get better prices, quality, and variety on pellets that may not be available with the pucks.

 

Thanks for all the info info in the posts! :)

 

Thanks!

 

I was looking into the AMNPS (even so far as to pull it up on Amazon), but hesitated when I saw that it could get just as warm as the Bradley (unless I did a mailbox mod). So, for now, I'll stick with the Bradley and see what I can do with it...

post #26 of 26
Thread Starter 

I just realized that I forgot to include the ingredients for the breakfast sausage.

 

Pretty simple - the meat mix with SPOG/cure plus the sage!

 

 

For 2.5 pounds of ground pork (premixed with SPOG/cure):

25 grams - fresh sage, chopped

1/4 cup - beef stock

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