Smoking Large Amounts of Sausages at once

[lazythinking]

Folks !

I have what I’m sure is a very straightforward question. I have been making sausages for a while professionally here in Sydney and run a small bar/brewery/restaurant called ‘The Sausage Factory.’ I’ve never smoked them before and well., bloody want to.



I’ve researching options for a while and it’s clear I need a good quality electric smoker to do this in the best, controlled way (correct me if I’m wrong). What I’m struggling with is the size of the smoker Indeed. I’d only need to smoke about 100 sausages a week and would ideally want to do this in a single sitting in a smoker. Can anyone help me with in terms of what kind of kit and model I would ideally need for that some of the better electric upright smokers have multiple racks but I can’t quite glean how many sausages I could effectively smoker at once in them.

Cheers,

 

[SmokinAl]

Not sure what you have available down under, but most sausage makers like electric smokers with an aux smoke source. You also need to use cure #1 if you are gonna smoke the sausages to keep them safe.
Al

 

[bauchjw]

Edit: Initial post Removed for comment below.

 

[bauchjw]

Greetings!
I’m quoting one of our sausage experts, indaswamp , from another thread with similar question:
“What I can say from experience having smoked countless large batches of 100-120# smoke sausages, 36cu.ft. would be the absolute smallest size I would recommend. And it is a full smokehouse at that....it's a 10 hour minimum smoke because of the thermal mass of the meat.

I use propane and wood chunks. I can dial the heat down to 100-120*F and step it up with a fine degree of control +-3*F....

Larger the smokehouse, the easier it is to control the heat.......and control is what you need for smoking sausages without having fat out. Ideally, minimum 3 ft. from bottom of sausage links to fire source.”

Here is full thread!

Vertical smoker for sausage

Looking for suggestions on a new vertical pellet smoker. I'm looking for something big and under $2000. Need a new smoker for hanging summer sausage, ring bologna, brats, snack sticks etc. The bigger the better. Would be good to have the capacity to hold 100 lbs or so. Not interested in the...

www.smokingmeatforums.com

Good luck!

 

[SmokinEdge]

Greetings!
I’m quoting one of our sausage experts, indaswamp , from another thread with similar question:
“What I can say from experience having smoked countless large batches of 100-120# smoke sausages, 36cu.ft. would be the absolute smallest size I would recommend. And it is a full smokehouse at that....it's a 10 hour minimum smoke because of the thermal mass of the meat.

I use propane and wood chunks. I can dial the heat down to 100-120*F and step it up with a fine degree of control +-3*F....

Larger the smokehouse, the easier it is to control the heat.......and control is what you need for smoking sausages without having fat out. Ideally, minimum 3 ft. from bottom of sausage links to fire source.”

Here is full thread!

Vertical smoker for sausage

Looking for suggestions on a new vertical pellet smoker. I'm looking for something big and under $2000. Need a new smoker for hanging summer sausage, ring bologna, brats, snack sticks etc. The bigger the better. Would be good to have the capacity to hold 100 lbs or so. Not interested in the...

www.smokingmeatforums.com

Good luck!

Inda and I have and run essentially the same smokehouse. While he does heavy loads of sausage, I do heavy loads of hams and bacon, sausage too, but we are both running propane burners for heat source and a CI pan on top for smoke. I think the OP here is running a bar/restaurant and is wanting an electric smoker, assuming a commercial size. I have zero experience with those, but I know they do exist just not sure of the OP‘s selection in the land down under.

 

[bauchjw]

Inda and I have and run essentially the same smokehouse. While he does heavy loads of sausage, I do heavy loads of hams and bacon, sausage too, but we are both running propane burners for heat source and a CI pan on top for smoke. I think the OP here is running a bar/restaurant and is wanting an electric smoker, assuming a commercial size. I have zero experience with those, but I know they do exist just not sure of the OP‘s selection in the land down under.

Understood. I was just thinking the dimensions discussed in relation to 100 pounds of meat would be close enough to help his question on how many sausages he could do in one go. I’m sure there is more to it, but still some info to glean.

 

[SmokinEdge]

Understood. I was just thinking the dimensions discussed in relation to 100 pounds of meat would be close enough to help his question on how many sausages he could do in one go. I’m sure there is more to it, but still some info to glean.

Agreed, but it really comes down to volume enough for the meat load and then horsepower enough to over come the inevitable stall of the meat. Propane is a different animal than electric heat elements. Electric can work in volume meat loads just fine, I just know it’s more difficult than with propane, but at the same time it’s more set and forget. The commercial electric smokehouses are out there and they work well, I just have no experience with those. They are a common feature in commercial kitchens though.

 

[BGKYSmoker]

Most store bought vertical smokers wont hold 100 sausage links.
You may have to build a smoker like said above.

My smokehouse could hold 400 pounds at a time. I had a Traeger pellet hopper/burner for the heat and smoke.
My smokehouse was only for sausage. hams, chicken, turkey, jerky

 

[bauchjw]

SmokinEdge That’s the knowledge and experience you sausage whisperers have! I didn’t think it would be that different from propane to electric outside of attention to the heating/smoke element. I’ll always defer to your judgement on these matters!

 

[SmokinEdge]

Here is a pellet heated unit.

https://pro-smoker.com/collections/truck-load-smokehouses/products/model-320-e

 

[SmokinEdge]

SmokinEdge That’s the knowledge and experience you sausage whisperers have! I didn’t think it would be that different from propane to electric outside of attention to the heating/smoke element. I’ll always defer to your judgement on these matters!

Oh it can be done with propane for sure, but without all the safety equipment on the gas side you could create a gas bomb with unattended propane in a smokehouse. Where electric is much safer for a restaurant. Pellets though could be an option for set forget safety. Just depends on how much the OP wants to spend and how much set and forget he wants, and what his local FSIS will allow.

 

[old sarge]

lazythinking - "Pro Smoker does business in 9 different countries with over 8,000 units in the field working today."
You might want to look over their offerings and see if they wire for your voltage or have a dealer in the Sydney area. Nice looking units but expensive. I've linked to their home unit but they have larger.

Model PK 100SS

Our Pro Smoker 'N Roaster PK 100SS is made right here in the USA, with the same high-end quality and technology that we put into our line of commercial smokers, but at a size that can fit in your own home. This electric smoker is stainless steel throughout for long-lasting durability and is...

pro-smoker.com

 

[lazythinking]

Thank you folks!

That is all supremely useful. It doesn’t look like any store bought unit is going to allow me to do what Iwant to do easily, so I think a chat with Pro Smoker is in order.

 

[old sarge]

Hope it works out for you.

 

[sawhorseray]

lazythinking - "Pro Smoker does business in 9 different countries with over 8,000 units in the field working today."
You might want to look over their offerings and see if they wire for your voltage or have a dealer in the Sydney area. Nice looking units but expensive. I've linked to their home unit but they have larger.

Model PK 100SS

Our Pro Smoker 'N Roaster PK 100SS is made right here in the USA, with the same high-end quality and technology that we put into our line of commercial smokers, but at a size that can fit in your own home. This electric smoker is stainless steel throughout for long-lasting durability and is...

pro-smoker.com

I've had the P100 for about 17 years now, works flawlessly, never a glitch. Comes with five racks, might be able to do 100 at a smoke, or darned close to it. RAY

 

[old sarge]

I've had the P100 for about 17 years now, works flawlessly, never a glitch. Comes with five racks, might be able to do 100 at a smoke, or darned close to it. RAY
View attachment 628450

I looked at them years ago and even though I have 2 electrics come spring I get the new smoker itch and the PK 100 is on top of the want list. It looks very solid.

 

[Winterrider]

Most store bought vertical smokers wont hold 100 sausage links.
You may have to build a smoker like said above.

My smokehouse could hold 400 pounds at a time. I had a Traeger pellet hopper/burner for the heat and smoke.
My smokehouse was only for sausage. hams, chicken, turkey, jerky
View attachment 628405

Sure like that unit

 

[Newglide]

Most store bought vertical smokers wont hold 100 sausage links.
You may have to build a smoker like said above.

My smokehouse could hold 400 pounds at a time. I had a Traeger pellet hopper/burner for the heat and smoke.
My smokehouse was only for sausage. hams, chicken, turkey, jerkyView attachment 628405

Nice lookin smoke house.
Hope nobody mistakes it for an out house.

 

[BGKYSmoker]

Nice lookin smoke house.
Hope nobody mistakes it for an out house.

Sadly when we sold our property i gutted the smokehouse and the new owners took it down.