My First Smoked Sausage

Discussion in 'Sausage' started by bfelgar, Aug 14, 2011.

  1. This was my first attempt at smoked sausage.  I did two different recipes, the lighter one is a spicy habanero and Serrano pepper sausage.  The darker one is a bloody marry with sun dried tomato.  I slow smoked them at 155 for four hours, then pulled the amns and upped the temp to 170 for another four hours to reach finishing temp.  Then immediately into an ice bath to cool to 120.  Re racked and bloomed for an hour.

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    They both turned out with a great flavor.  The only thing I would like to work on is the wrinkling on the casing.  I know the ice bath prevents it but it still doesn't have that "store tight" look.  I would love to get the hill shire farms kielbasa look with smooth, tight casing.  Any advice would be greatly appreciated. 
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great ! [​IMG][​IMG]
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

    Both of those sound great. What ingredients went into the bloody mary sausage?
     
  4. Demitri's bloody marry mix, salt pepper, garlic powder, sun dried tomato and I believe some hot sauce.  I'm not exactly sure because my buddy seasoned that one while I did the spicy.
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks good.

    You did add cure?

    And if you want the tight casing looks you need to add a binder like soy protein concentrate. buckwheat flour, powder milk, whey powder, corn syrup solids, rice flour, soybean powder, clear karo liquid, knox gelatin or more fat. NOTE all these types of binders are not always needed in sausage.

    Sorry to ramble  [​IMG]
     
  6. Thanks for the tip.  I've noticed that a lot of recipes that I've seen call for powdered milk.  is that my best bet to use? I'm looking for an ingredient that doesn't change flavor as much as appearance. I've heard it also makes it more juicy.
     
  7. Oh yea...pink salt
     
  8. jak757

    jak757 Smoking Fanatic Group Lead

    Those look great to me -- and it sounds like they tasted great too.  Very nice job!
     
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Powdered milk would be a good choice for starters. All the ones Nepa mentioned will aid in moister retention and keep them plump and will not effect the flavor unless you use to much of it.
     
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great ,well done
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job on your first try!   [​IMG]
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    The right rear corner of the MES is a hot spot.

    was any of the sausage in the hot spot?

    Taste is all that matters to me!

    Todd
     
  13. I kept the sausage hanging away from the right rear corner, as it is a known hot spot in the mes.  If you throw a 12x12 ceramic tile on top the smoke box it really helps with that issue though.  all my sausage finished very consistently.

    DanMcG and Nepa, thanks for the advice.  I've been doing some more research and I think you'll see some Kielbasa next.  Hopefully with plump tight skins.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good from here too!!!!

    Thanks for the views!

    Bear
     
  15. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks tasty.

     I use soy protein to keep them fat and juicy.

    Actually it is soy flour... Got it at the Asian Mart.

      Craig
     
  16. couger78

    couger78 Smoking Fanatic

    Great looking sausages!

    And I dont mind the wrinkles!

    As I tell my sons, wrinkles add character whether on sausages or people.......[​IMG]
     
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    How much water did you put into the meat...... If you put a lot of water  in to bind the meat and you smoke for a long time you will get evaporation of water which will cause shrinkage   I dont use powdered dextrose to hold moisture I dont put it in there........ rytek adds it into almost every recipe and everyone thinks you need it to make plump sausage...If you made sausage and needed to keep the water weight to make money selling it by the pound to make some extra bucks then go ahead and use it.......... To make plump sausage add as little water to the ground pork to make it soft enough to push through the stuffer and I believe sausage should not be smoked for more than 4 hrs.... If you get your time, temps and seperation of the meat for proper convection around the sausage it will come out plumper than the good year blimp........ I may have ticked some people off and I think I'll have another brewski......................

    Joe
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Crappers

    I got a tick on me   [​IMG]

    Ahh hell wif it, he gotta eat to...I'll have another cold one.... and a klondike bar   [​IMG]
     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    No problem here!

    I personally use a binder in most everything I make, but to each his own. Other then safety concerns there is no right or wrong way to make a sausage. Hell if we all did it the same way what would we have to talk about. 

    Pass me a cold one. [​IMG]
     
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Better yet... Im heading to the beach and go act like craig...........
     

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