It's Time

[BGKYSmoker]

Very slight maple taste.

 

[BGKYSmoker]

Snoopy is heating with the PID and getting ready.

 

[BGKYSmoker]

Ready for the temp scale & time.
The temp probe is just for that, I rarely use probes in my sausage.

This is my temp & time chart. It has worked for me many many years.

Here is my normal, sometimes i will deviate from it.

Here is the temp and time scale i use for most of my sausage making. I use this for chubs and sticks. Please note that YOUR RESULTS MAY VARY. (sticks will not take as long as larger chubs)

Outside weather conditions can also have a big part of how long it takes the meat to target IT.
TRY NOT TO EXCEED SMOKER TEMPS OF 170 (see #6 below)

I do not use a meat probe while smoking, the probe can cause fat cavitation and give false readings. Use a Thermapen to check IT of meat. I know that opening the door is going to increase your time, just the nature of the game.

Hang your stuffed casings at room temp for 2 hours to dry and set. Have your smoker pre heated at 130* I use a TSM with PID. Keep your top vent open. Closing the vent off will increase moisture inside your smoker and give you an unpleasant discoloration on your product. Remember this is semi dry sausage, not dripping prime rib.
1. Hang in smoker at 130* for 2 hours (no smoke)
2. 140* for 1.5-2 hrs smoke (Use of a water pan is your call)
3. 150* for 2.5 hrs (smoke opt)
4. 160 for 2.5-3 hrs (smoke opt) check meat IT here from the top of the chubs. You may have a stall in this time period.
5. Increase smoke temp to 170* (opt smoke) For 3-4 hrs. Check IT again, You should be close to your target IT of 152/53
6. If needed increase smoker to 172-174* for 1-2 hrs. DO NOT GO HIGHER OR YOU WILL RISK A FAT-OUT. CHECK IT OFTEN
7. If you dont have time to do a complete smoke you can use hot water to finish to your IT. DO NOT EXCEED A WATER TEMP OF 170 AND MOVE THE CHUBS/STICKS AROUND IN THE WATER. Cold water bath after your IT is up to you. If you have a SV the water will circulate.

 

[BGKYSmoker]

Getting there.

 

[chopsaw]

Nice color .
I just hung some in the mes and the pellet grill . Dang stuffer took a crap on me yesterday .

 

[motocrash]

Mixing two cures, both with nitrite. What is the mixture of the two? How much of each for that 5# batch?

So, what is this? A German maple bologna with extra maple cure?

 

[BGKYSmoker]

I had to put the blanket around snoopy, it got colder.
Finally done and cooled, paper bag and fridge.

 

[indaswamp]

Looking Good Rick. Glad you are back making sausages.

 

[BGKYSmoker]

Taking the casings off the chubs.

Just a sliced end. Good taste but next time add another T mix, and some mustard seeds.

Vac and ready for the freezer.

 

[chopsaw]

Looks great . I vote to add some ginger.

 

[pineywoods]

Looks awesome Rick