Smoked Sausage, Finally.

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mr_whipple

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Jul 3, 2021
1,770
2,322
Virginia
It's been a long time coming. I have fought with my MES40 and various methods of smoke generation for almost two years now???I'd have to go back and look at my posts to be sure but I walked away from this project many times because I couldn't get anything right except making food taste like creosote. Finally got it right by using dust and a maze... Anyway, I made SmokinEdge SmokinEdge straight forward kielbasa recipe and it couldn't have come together any better.

Took a bunch of pics but my phone is being a PITA so I only could get a few off the darn thing.
Here's the setup.. I have a better pic of how I setup the inside, but I'll add that later if I can get my phone to play nice.

20241010_184332.jpg



I just thought this was a cool pic. I kept zooming in on the cherry end to look at the detail of one of the only pics I've ever taken that's actually in focus.

20241010_182435.jpg



So outta the smoker and about to hit the ice bath. The two on the right were sitting on top of each other in the fridge and left those spots. The way I hung them on dowels also caused all of them to touch, so I went in every 30 minutes or so and moved them around to be sure about smoke coverage on the casing.

20241010_214225.jpg



Here are a few cut shots.

20241010_215834.jpg


20241010_215906.jpg



The taste is out of this world, and the smoke from the cherry dust was exactly how I wanted it to turn out. I'm done for the day.. I was up late doing this and missed a good bit of my beauty sleep. Thanks for looking and happy Friday!
 
mr_whipple mr_whipple That fan set up is pure genius. I have been thinking of a fan for my MES40 and that should work great. Would you mind posing some photos especially how the "Y" connects to the smoker and fan. That looks pretty slick!
 
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Looks fantastic! Excellent work for sure.
Thank you. It's a culmination of a lot of reading here and elsewhere, but there are a group of folks who I pay a lot of attention to around here since I started hanging around a few years ago. I'm not naming names as I'd like to not accidentally forget anyone. I really do enjoy this place, unlike the other 99% of the internet and human population.

Most definitely, looks great. Nice work. . .
Thank you!

Great work!
Thank you!

Nice work
What a feeling when everything finally goes your way!
Thank you, and yes it does feel good. That smoker mocked me, but for now I got the last laugh.

Looks great bud .
Thank you!

Yep.....winner, winner, sausage dinner!!!!
Yes.. yes it was so very late last night!

Those look killer!
Thank you...They taste amazing.

And whoa... looks like I made the spinner.
 
mr_whipple mr_whipple That fan set up is pure genius. I have been thinking of a fan for my MES40 and that should work great. Would you mind posing some photos especially how the "Y" connects to the smoker and fan. That looks pretty slick!
I am many things, but you may be the only person ever to use "genius" to describe anything I've done :emoji_laughing:

Great! I also am interested in your fan setup, pls;)
No worries, I'll do that in the AM. I'm beat. FWIW it's 3" PVC and because of the size of the fan there is a male to female adapter on the bottom for clearance purposes. It is not connected to the smoker, it just sits over the exhaust.
 
It's been a long time coming. I have fought with my MES40 and various methods of smoke generation for almost two years now???I'd have to go back and look at my posts to be sure but I walked away from this project many times because I couldn't get anything right except making food taste like creosote. Finally got it right by using dust and a maze... Anyway, I made SmokinEdge SmokinEdge straight forward kielbasa recipe and it couldn't have come together any better.

Took a bunch of pics but my phone is being a PITA so I only could get a few off the darn thing.
Here's the setup.. I have a better pic of how I setup the inside, but I'll add that later if I can get my phone to play nice.

View attachment 705605


I just thought this was a cool pic. I kept zooming in on the cherry end to look at the detail of one of the only pics I've ever taken that's actually in focus.

View attachment 705604


So outta the smoker and about to hit the ice bath. The two on the right were sitting on top of each other in the fridge and left those spots. The way I hung them on dowels also caused all of them to touch, so I went in every 30 minutes or so and moved them around to be sure about smoke coverage on the casing.

View attachment 705606


Here are a few cut shots.

View attachment 705607

View attachment 705608


The taste is out of this world, and the smoke from the cherry dust was exactly how I wanted it to turn out. I'm done for the day.. I was up late doing this and missed a good bit of my beauty sleep. Thanks for looking and happy Friday!
Congrats!

Welcome to the smoked sausage club. I look forward to seeing what you make next :D
 
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It's been a long time coming. I have fought with my MES40 and various methods of smoke generation for almost two years now???I'd have to go back and look at my posts to be sure but I walked away from this project many times because I couldn't get anything right except making food taste like creosote. Finally got it right by using dust and a maze... Anyway, I made SmokinEdge SmokinEdge straight forward kielbasa recipe and it couldn't have come together any better.

Took a bunch of pics but my phone is being a PITA so I only could get a few off the darn thing.
Here's the setup.. I have a better pic of how I setup the inside, but I'll add that later if I can get my phone to play nice.

View attachment 705605


I just thought this was a cool pic. I kept zooming in on the cherry end to look at the detail of one of the only pics I've ever taken that's actually in focus.

View attachment 705604


So outta the smoker and about to hit the ice bath. The two on the right were sitting on top of each other in the fridge and left those spots. The way I hung them on dowels also caused all of them to touch, so I went in every 30 minutes or so and moved them around to be sure about smoke coverage on the casing.

View attachment 705606


Here are a few cut shots.

View attachment 705607

View attachment 705608


The taste is out of this world, and the smoke from the cherry dust was exactly how I wanted it to turn out. I'm done for the day.. I was up late doing this and missed a good bit of my beauty sleep. Thanks for looking and happy Friday!
I like the fine grind on the meat ! excellent ! I am marveled at the set-up. What is the unit on the right on top of the MES?

HT
 
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Definitely pro-grade sausage right there. Makes me want to try again. I went through a phase trying it and never got it THAT right. I was using deer meat which complicates things. Flavors were always good but they would shrink away from the casing.
 
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