- Jan 2, 2018
- 18
- 1
Hey all. I've recently took the plunge into the world of smoked sausages with my first attempt being deer summer sausage. I bought a kit online from a vendor I've used for some fresh sausage seasonings. This was a 25lb kit but I cut it into 5ths to start with a 5lb batch.
On this first attempt, I used 80% deer (was ground with some beef tallow in it) and 20% pork. After an overnight in the fridge cure period, I hung the chubs up for an hour at room temperature then put them in the GMG pellet grill with just the cold smoke tube and for about 4hours. I fired up the grill which defaults to it's lowest temp of 150. I left them at 150 for 2hrs then bumped to finishing temp of 170. Internal temp of the sausages were rising what seemed to be way too fast. I threw my Maverick probe in and sure enough the dang thing was over firing by about 60 degrees!! I turned it back down to 150....which was still more like 210 and kept an eye on IT...took them to 152 and into the water bath. After cooling them I hung them up to bloom for 4hrs and they looked perfect. I put them in the fridge overnight again, anxious to enjoy one with Sunday football. Next day around noon I slice into one and was quite surprised at how "wet" it was. The smoke was there, the flavor was ok...slightly bland...but man it was moist. It seemed like just a step above mushy to me. I didn't know what to do so I put one in the oven with a meat probe and took it to 160 IT....cooled it...bloomed and waited a day. No change. I ended up hanging the chubs again at room temp until the fibrous casing just slightly started to pull away from the sausage. The meat tasted the same and had dried out to what I wanted. The critique from friends matched mine. Good smoke, a little bland, and the texture seemed a little different.
I have decided that with my next batch, I will bump the pork up to a 30% ratio and maybe only do 9lbs of meat with what should enough seasonings for 10lbs? I also wonder if 2 nights in the fridge prior to smoking would make a difference? I don't know the ingredients in the purchased seasoning kit so I don't know if it would matter.
I also wonder if what I might add to the seasoning to zing it up a little? I dont' necessarily want hot this time....just more flavor. I was considering adding mustard seeds and some garlic powder, but I don't know how much.
I also bought a 30" MES so I can hang the sausages in there at 120 degrees-ish for several hours to dry them out before finishing them. The GMG is fixed and I'll still primarily use it for most of my smoking, but I think the MES might be perfect for sausage smoking.
Thanks in advance for your tips and suggestions. Later on I will likely move away from buying the premixed seasonings and making my own. Man I'll have a lot of questions then!!!
On this first attempt, I used 80% deer (was ground with some beef tallow in it) and 20% pork. After an overnight in the fridge cure period, I hung the chubs up for an hour at room temperature then put them in the GMG pellet grill with just the cold smoke tube and for about 4hours. I fired up the grill which defaults to it's lowest temp of 150. I left them at 150 for 2hrs then bumped to finishing temp of 170. Internal temp of the sausages were rising what seemed to be way too fast. I threw my Maverick probe in and sure enough the dang thing was over firing by about 60 degrees!! I turned it back down to 150....which was still more like 210 and kept an eye on IT...took them to 152 and into the water bath. After cooling them I hung them up to bloom for 4hrs and they looked perfect. I put them in the fridge overnight again, anxious to enjoy one with Sunday football. Next day around noon I slice into one and was quite surprised at how "wet" it was. The smoke was there, the flavor was ok...slightly bland...but man it was moist. It seemed like just a step above mushy to me. I didn't know what to do so I put one in the oven with a meat probe and took it to 160 IT....cooled it...bloomed and waited a day. No change. I ended up hanging the chubs again at room temp until the fibrous casing just slightly started to pull away from the sausage. The meat tasted the same and had dried out to what I wanted. The critique from friends matched mine. Good smoke, a little bland, and the texture seemed a little different.
I have decided that with my next batch, I will bump the pork up to a 30% ratio and maybe only do 9lbs of meat with what should enough seasonings for 10lbs? I also wonder if 2 nights in the fridge prior to smoking would make a difference? I don't know the ingredients in the purchased seasoning kit so I don't know if it would matter.
I also wonder if what I might add to the seasoning to zing it up a little? I dont' necessarily want hot this time....just more flavor. I was considering adding mustard seeds and some garlic powder, but I don't know how much.
I also bought a 30" MES so I can hang the sausages in there at 120 degrees-ish for several hours to dry them out before finishing them. The GMG is fixed and I'll still primarily use it for most of my smoking, but I think the MES might be perfect for sausage smoking.
Thanks in advance for your tips and suggestions. Later on I will likely move away from buying the premixed seasonings and making my own. Man I'll have a lot of questions then!!!