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Getting ready for my first smoke in plywood smoker - Page 2

post #21 of 33
The higher you go, the faster it will reach the desired temp, but with higher temps come more rendering of fat. It's a trade-off you'll have to experiment with. For me, I never go over 170. Fat is your friend. Use too little or render out too much, your sausage will be dry and have an off-putting texture. How was the taste & texture of your wrinkled sausage? If it was OK, I wouldn't worry about it too much. Maybe make small adjustments to see if you can improve it.
post #22 of 33
I share the same health questions.
post #23 of 33
Thread Starter 
I've done alot of research on the ply wood, especially with those who have built one....the glues are fine and no worries about health issues thus far..the temps the smoker gets up to do not affect them...I dunno for sure, if I quit posting, I guess you can assume whats happened..LOL

I am eventually gonna line the whole thing or build another rig...

slanted88 has the same idea and built a really nice plywood smoker..give him a hollar as well. He's been using his alot longer than I have. He may shed some more light on the topic
post #24 of 33
Way to go on the smoker.... I love to see people craft things that function. And the sausage looks great also... Nice Work!points.gif
post #25 of 33
points.giffor an awesome homebuilt smoker and Q-View of some awesome sausage.
post #26 of 33
Thread Starter 
Thanks very much for the great comments fellasbiggrin.gif
post #27 of 33
I really like your smoker. I was leaning towards building a couple more drums but now the pendulum is swinging the other way. Nice job! PDT_Armataz_01_34.gif
post #28 of 33
Great looking smoke box. Just might have to make one to keep at work. PDT_Armataz_01_34.gif
post #29 of 33
Also Try using soy protien concertrate, or non fat dry milk (the kid you get at butchers shops) Will keep sausage plump.
post #30 of 33
Thread Starter 
No source for that stuff at all around here...I'll have to order it online
post #31 of 33
Most health food stores have or can get the soy protein concentrate.
post #32 of 33
I sometimes use Nonfat dried milk that i get at the grocery store. I'll run it through the spice grinder to make it a finer powder. Works for me.
post #33 of 33
Noe that is a nice thing to know. We all can save some money! Soy protien concentrate can run up the cost of sausage. Thanks Dan
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