Smoking Sausage Question?

[pugsbrew]

OK, another simple question.  Home built smoker that uses a heating element.  

Do I need to use a water pan while smoking sausage, after drying the casings out?   Smoking in the winter, very low humidity.

Smoking at a max smoker temp of 165-170.temp

Thanks

 

[dirtsailor2003]

Nope. I smoke everything in a dry pit.

 

[DanMcG]

I don't use water during the smoking phase but will add it after if it's a long cook.

Ideally you want
60% humidity during the reddening/drying phase. temps 100°-120°f
80% humidity during the smoking phase. temps 130°-160°f
100% humidity to finish them off. 160°-175°f

this is what a commercial smoke house would do, but might be a little difficult to do at home.

 

[boykjo]

 
OK, another simple question.  Home built smoker that uses a heating element.  

Do I need to use a water pan while smoking sausage, after drying the casings out?   Smoking in the winter, very low humidity.

Smoking at a max smoker temp of 165-170.temp

Thanks

Everyone has you covered.

Drying the casings before placing in the smoker is not a good idea as less smoke will adhere.  After stuffing, Sausages should hang with some air circulation to allow the casings to form a pellicle https://en.wikipedia.org/wiki/Pellicle_(cooking)  then cold smoke for 2 hrs then start some heat with smoke...

Boykjo

 

[pugsbrew]

 
Everyone has you covered.

Drying the casings before placing in the smoker is not a good idea as less smoke will adhere.  After stuffing, Sausages should hang with some air circulation to allow the casings to form a pellicle https://en.wikipedia.org/wiki/Pellicle_(cooking)  then cold smoke for 2 hrs then start some heat with smoke...

Boykjo

OK, so I've read numerous threads that hang sausage for a couple of hours at room temp, then put in smoker at 130 deg with no smoke, then start the smoke and raise the temp.  So, is this all the same procedures, kinda?  I just assumed that hanging at room temp and at 130 deg, without smoke, was used to dry the outside of the sausage (pellicle formation).

What am I missing here?

Thanks

 

[chef jimmyj]

 
OK, so I've read numerous threads that hang sausage for a couple of hours at room temp, then put in smoker at 130 deg with no smoke, then start the smoke and raise the temp.  So, is this all the same procedures, kinda?  I just assumed that hanging at room temp and at 130 deg, without smoke, was used to dry the outside of the sausage (pellicle formation).

What am I missing here?

Thanks

Yep...Basically accomplishes the same result. Depending on the moisture content and type of sausage, you may choose to use one, the other or both. Getting a dry pellicle makes for a pretty sausage...JJ