Recent content by egraetze
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Sausage reaching temp issue
Thank you all for your advice. Takeaways that I will take into consideration the next time: 1. Increase pork fat content to assure the sausages remain moist 2. After the desired color is achieved, in order to finish to temperature: Increase the temperature in the smoker, finish in the oven... -
New to the forum from Michigan.
Hi from Brighton Michigan. I joined recently. I have been cold smoking for years including jerky, pork chips and turkey breast. Not much beyond that. My wife and son bought me a Masterbuilt electric for Christmas. I have now done bacon, pork loin, pork chips and venison sausage. I love the taste... -
Sausage reaching temp issue
I did use cure for both recipes. One was at 20 percent pork and the other was at 40 percent. Will shoot for higher pork content for next time smoking as I believe the dry mix may have been a factor. I am certain my probe was accurate as I checked several times with an instant read thermometer... -
Sausage reaching temp issue
I will try a bath the next time as it was taking forever. -
Sausage reaching temp issue
The casings did become tough. Glad I am not the only one having experienced this. -
Sausage reaching temp issue
Smoked sausage for the first time and had a problem reaching 152F. I made both venison kielbasa and venison sausage, both of which are a mix of venison, pork and spices stuffed in natural casings. This being the first time for smoking sausage I followed recommendations exactly in my Masterbuilt...
