Inaugural "hot plate" smoke in my propane smoker...

[SherryT]

Well, I made a batch of smoked sausage (Poli recipe, the 1st "Smoked Sausage" listed under American-type cooked sausages) and using the hot plate for the first time.

Following advice found here for smoke schedule...

120 for 1 hr no smoke
130 for 1 hr with smoke (this is where I am currently)
140 for 3 - 4 hrs with smoke
170 - 180 to finish at 152 IT

Using my tube w/sawdust for the smoke, but I'll probably have to refill it at some point...I got all excited and lit it up before the initial 1 hr/120. Pfft!

Will be back when done...with pics (cuz I know the ROOLS 'round here!).

 

[motocrash]

Awesome!
Sounds like you've got a good plan.

 

[Sowsage]

I'll be checking back in for those pics! Lol! Keep us informed!

 

[JckDanls 07]

keeping an eye out for finished product...

Let me say it's gonna take much longer by keeping temps at 140` for so long... I raise temps 10` every hour until 170` smoker temp is reached...

Also.. your getting the tube to work with sawdust ??

 

[TNJAKE]

Waiting. Sounds great

 

[SherryT]

keeping an eye out for finished product...

Let me say it's gonna take much longer by keeping temps at 140` for so long... I raise temps 10` every hour until 170` smoker temp is reached...

Also.. your getting the tube to work with sawdust ??

Yes! The tube worked flawlessly with the coarser-ground sawdust. As I said, I jumped the gun and burned up an hour's worth during the initial 1st hour at 120 and did end up refilling it about 2/3 of the way full, but it then lasted through the remaining cook.

Pics to follow shortly...

 

[SherryT]

OK...my stuffing/linking skills need some work (as do my camera skills!), but 8 hours later, I have smoked sausage!

Meat weight was 1000g.

They turned out a lot better than I thought they would...when I did a fry test before stuffing, it was MUCH too salty and garlicky, but, even though they're still too garlicky, the salt is spot on in the finished product.

The texture is a LOT better than sausages I've made in the past (worked the ground meat until it was sticky and it appears the addition of NFDM works!).

Will make another batch, tweak the garlic (and possibly the onion), and add a touch more heat...will know more after it sits in the fridge overnight.

Thanks for all the help and advice...I'll get there!

Sherry

 

[motocrash]

They look good, nice color.

 

[DanMcG]

Nice Job! they look great.

 

[SmokinAl]

Great job Sherry!
Those sausages look awesome!
We love garlic around here, so it sounds like your sausages are perfect for us!
Al

 

[bill ace 350]

Those look great!

I switched to hotplates in my smoker years ago.

Two 1500 watt plates. Can achieve much better temperature control than with the standard propane burners.

 

[SherryT]

Well, I'm perplexed...

This morning, I cut few slices on the diagonal about 3/8" thick and fried just until they began to brown up.

The sausage itself is fine other than too garlicky, but the casings turned out like "almost hard fried leather" (sorry, but that's the best I can describe it). I mean, it was edible, but I've never bit into a smoked sausage with a casing like that.

So I've consigned this batch as Jake the German Shepherd treats...I can deal with too much garlic, but as I simply cannot get past that casing issue.

Could it be the casings (LEM home pack hog casing)? Could it be I held them too long at 140 (about 4 hours)?

Oh well...the good thing is that I now know the hot plate inside my propane smoker DOES work and I CAN smoke sausage.

Suggestions?

Thanks!

 

[JckDanls 07]

So I read back through the thread... didn't see anywhere your preparation of the casings... What was your procedure for that ??

I'v never much cared for hog casings... So I just use Sheep.. They are a little harder to work with... blow out easy as well.. but the bite through is so much better.. in my opinion ..

 

[SherryT]

So I read back through the thread... didn't see anywhere your preparation of the casings... What was your procedure for that ??

I'v never much cared for hog casings... So I just use Sheep.. They are a little harder to work with... blow out easy as well.. but the bite through is so much better.. in my opinion ..

I can't remember the name of the forum member, but I followed his instructions (soak, change water...soaked for over a week), but they never did seem very "silky" to me...really not much difference from day 1 to be honest.

I have some tubed hog casings coming from Syracuse (if they ever decide to ship them that is). I'd buy sheep, but I can't justify the difference in price right now until I get better at this, KWIM?

 

[bill ace 350]

I can't remember the name of the forum member, but I followed his instructions (soak, change water...soaked for over a week), but they never did seem very "silky" to me...really not much difference from day 1 to be honest.

I have some tubed hog casings coming from Syracuse (if they ever decide to ship them that is). I'd buy sheep, but I can't justify the difference in price right now until I get better at this, KWIM?

I think you'll love the Syracuse casings.....

 

[JckDanls 07]

OK.. next time you soak the casings... put a capful or two of vinegar in the final soak (After rinsing a couple of times)... Do you flush the insides of them ?? If not , do that as well... put in bowl of water that's down in the sink and then hold an open end under the faucet to get a little bubble of water in it (like a water balloon) and chase that all the way through and come out the other end... do this 4-6 times in each strand ... Then start your saok ...

 

[SherryT]

OK.. next time you soak the casings... put a capful or two of vinegar in the final soak (After rinsing a couple of times)... Do you flush the insides of them ?? If not , do that as well... put in bowl of water that's down in the sink and then hold an open end under the faucet to get a little bubble of water in it (like a water balloon) and chase that all the way through and come out the other end... do this 4-6 times in each strand ... Then start your saok ...

I did flush, but only a couple of times each casing.

Thanks JD...

 

[pc farmer]

They look great. I know late to the party but still. I am assuming @boykjo is who you followed, I follow it for my natural casings.

OK.. next time you soak the casings... put a capful or two of vinegar in the final soak (After rinsing a couple of times)... Do you flush the insides of them ?? If not , do that as well... put in bowl of water that's down in the sink and then hold an open end under the faucet to get a little bubble of water in it (like a water balloon) and chase that all the way through and come out the other end... do this 4-6 times in each strand ... Then start your saok ...

This guy knows what he is doing.

 

[SherryT]

They look great. I know late to the party but still. I am assuming @boykjo is who you followed, I follow it for my natural casings.



This guy knows what he is doing.

YES...boykjo!

Thanks!

 

[BGKYSmoker]

Pssst

Try some pineapple juice instead of vinegar.