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finishing off with steam

post #1 of 7
Thread Starter 
Good morning from East Texas.
Do any of you have any pros and cons on finishing off the last 15 or 20 degrees of your sausage with steam? I have done this a couple of times and wondered if it was altering the flavor of the finished product. I don't have a steam cabinet but just use the electric smoker and change out the sawdust pan for a pan of boiling water. It's amazing how much faster the internal temperature of the sausage will rise.
post #2 of 7
i've been finishing deer bologna for years in a hot water bath, an old butcher taught me that trick--it saves alot of time!!! i assume steam would work the same way.
post #3 of 7
Steam finish is great. Also if you have never showered your sausage to bloom them (cured products) you will be amazed at how much more full they stay if they are showered on the cool down.
post #4 of 7
I've not done it yet, but it sounds like a great way to finish off what would otherwise be a long ending to the session.
post #5 of 7
Can't say that I have ever tried it. What is your process to getting it to steam at the end?
post #6 of 7
I use one of the plug in electric tea kettles.
post #7 of 7
Thread Starter 
Just leave it hanging in the smoker and keep boiling water on the heating element until the internal temp. reaches around 152. The give it a cold shower.
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