Sausage feels "light" in weight?

[rohfan2112]

When I pick up my freshly made (but yet uncooked) kielbasa it kind of feels a little "light" in weight. The only thing I can think of is that my grinder is injecting too much air into the meat being that the throat is so small. It only "sucks in" one chunk of meat at a time which surrounds it with lots of air. I'm using a crappy Silvercrest meat grinder that I got for $40 but it's quite small. I'm convinced that's the problem. I have at a minimum 25% fat in the sausage. Needless to say I have a new Chard #12 grinder on the way that I hope will improve the texture and weight of the final product. What does anyone think? Has anyone else had "weight" problems with their links?

 

[smokerjim]

Ya got some pics, you should be able to see if you have a lot of air. Did you weigh your links.

 

[DanMcG]

Yeap, would like to see a pic

 

[rohfan2112]

Didn't weigh the links. They're in the pellet grill now to be brought up to 155 F. As I was putting them in the cold smoker yesterday I did notice one spot where some air was trapped. Will post pics when they're done.

 

[SmokinEdge]

When stuffing with a grinder especially a small throated one, it’s not uncommon to have an air void right through parts of the center of the links.

Buy yourself a small 5# stuffer. It will save your grinder by half plus the sausage will be much better.

 

[BGKYSmoker]

If you only have a grinder for stuffing, you need what i used way back.

Grinder Stuffing

Some have asked how easy it is to use a grinder for stuffing? Easy when you have the right tools. The Cabelas grinder with the cyclone stuffing auger and needle. The plastic auger snaps to the front of your metal auger. Seat your auger into the motor and the needle tube fits over the...

www.smokingmeatforums.com

First time sausage ran into problems.

I decided this year to try making my own sausages and ring bologna's with venison and decided to try some snack sticks while I was at it. The first thing I decided to try was pepperoni snack stix since the time frame fit my schedule this weekend. I have had the Cabela's heavy Duty meat grinder...

www.smokingmeatforums.com

 

[DanMcG]

Fresh kielbasa in the smoker yesterday and still in there today? Was it below 40°. Just curious what your methods are.

 

[rohfan2112]

Thank you for all the comments!

Hog casings were used for my recipe. I used a Lem 5 lb sausage stuffer. After stuffing they went for a 9 hour cold smoke. Outside temp was around 38. Once that was done the smell of the smokiness was wonderful as any of my previous smoking attempts resulted in acrid, creosote-laden food. This time I made a DIY cold smoker and made sure there was plenty of air flow for cold smoking. I was very happy that I finally learned how to cold smoke!

The following morning they went into the pellet grill to be brought up to 155F and it wound up taking about 8 hours. That resulted in a chewy, overly-smoked texture/flavor. The inside of the sausage, however, tasted like real kielbasa. Real good kielbasa. We used hi-temp pepper jack cheese in the sausage this time but next time it will be without cheese. It really doesn't need it..

I've read about a technique involving putting the sausage into a pan filled with water and placed in the oven to come up to temp. That may alleviate the chewy outside. What does anyone suggest I do different?

 

[smokerjim]

did you put the sausage in a ice water bath when you removed it from smoker, that may help.

 

[rohfan2112]

did you put the sausage in a ice water bath when you removed it from smoker, that may help.

I sure did. I was really surprised when I cut a cold piece to taste. If it weren't for that damn hi-temp cheese it would have been a winner.

 

[SmokinEdge]

Quality of the casing is everything. The older they are, the longer soaked in salt, the tougher they end up. Soaking the casings for a long time in salt water in the fridge helps this. Think weeks.

 

[rohfan2112]

Quality of the casing is everything. The older they are, the longer soaked in salt, the tougher they end up. Soaking the casings for a long time in salt water in the fridge helps this. Think weeks.

I don't know how to judge quality casings. I bought the casings on Amazon from a company called Oversea Casing Company.

If casings are tough because they spend a long time packed in salt then why would I want to soak them in more salt? I don't understand the thinking there. I have to plead ignorance. I pretty much just started in this hobby and I'm slowly getting hooked.