Hangin' yer sausage

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ks_wayward_son

Newbie
Original poster
Apr 21, 2021
21
20
So I am currently in the process of finishing out a batch of Polskas. Hanged em in my MBES and smoked for about 3 hours or so. Little crampy in the little guy, and I'm only doing 5 pounds. Taking dowel rods and draping them over to hang loosely, although I had two lone links and one decided to give up the ghost early on and took the plunge right into the element. (Happened to me another time with some sticks...hate it when they do that.) Anyways there are lots of grayed, unsmoked areas where the sausages were overlapping or touching the rods. I decided to try and add some more smoke and put them face down on the smoker grates to try and get more color. Not sure if any more smoke is gonna get in there but the OCD in me just doesn't like the mottled areas.

Any way to avoid these bare/unsmoked patches? Need to occasionally rotate them? Get a bigger smoker with more room? (Excuse to get a new toy...hah.)
 
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I lay mine lengthways in the racks. Works fine for me.
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Any way to avoid these bare/unsmoked patches? Need to occasionally rotate them? Get a bigger smoker with more room? (Excuse to get a new toy...hah.)
Yes.
once the meat reaches 160*ish you are done for color. This all has to happen before 160* surface temp.
 
Stainless Steel " S " Hooks, on the Dowels will fix you problem. Only a tiny contact point with the sausage...JJ
 
i do ten pounds at a time in my mes30, i tie mine in in about 1 lb. links and hang from bars, i can fit 10 ropes no problem, 12 if i pack them a little tighter, there are two rows of 5 here ones in the back are hard to see.
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I do 10 pounds at a time in my 30 . Not always easy to keep them from touching . I will do rings like Jim said , or try to get them coiled up and spread out on dowel rods . 2 rows .
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I added angles at the top of mine to get more height if needed , and also gives some options to position the links or rows .
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