Yes, Another cold smoking question!

Discussion in 'Sausage' started by smokeymose, Dec 8, 2015.

  1. smokeymose

    smokeymose Master of the Pit

    Ok, I've been reading too much, I suppose. I'm planning on doing some cold smoking of sausage (working on a mailbox for my MB gasser. I know, It's a bit unusual), and from what I can tell, it's as much about drying as about smoking. So how do you know when it's "done"? Color? Feel? Is there some way to measure moisture?
    Any help would be appreciated!
    Dan
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What kind of sausage? Most of the sausages that are to be smoked will be taken to a recognized done temperature.

    The drying most of us look for in a smoked sausage is the initial drying of the exterior before smoke is added and the temperature is raised.

    Again, what kind of sausages are you planning?
     
  3. smokeymose

    smokeymose Master of the Pit

    Actually, CB, I was thinking of your ABT sausages first, but we eat a lot of kielbasa.
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Those types of sausages use a cure and are warm smoked (
     
  5. smokeymose

    smokeymose Master of the Pit

     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What temps can you get?

    Don't quit on us now....
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  8. I found to get those lower temps on my gas smoker I have to work between off and high for the lower control, or I smoke mine for a few hours on the lower temp and finish in the oven at 175 until desired IT.  You can also check out some of the smoker mods on here that will allow you to achieve those lower temps, I haven't done any but have had success without needing to add anything.  If I cold smoke I use the AMEZEN 5x8 and it works awesome I have used it for cheese and bacon.
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    All you need to get lower temps is a needle valve. Makes controlling a propane smoker easy.
     
  10. smokeymose

    smokeymose Master of the Pit

    Oh, don't get me wrong; I'm not quitting! Maybe I'm as stubborn as I've been told (I don't know why they say that LOL). I'll just move the project to simmer on a back burner while I check out more options and ideas.

    Speaking of ideas...I tend to think outside the box a little ;-)

    About the lowest I can get without leaving the door propped way open is 230. Maybe 220 when it's cold out. This is fine for everything I like to cook (usually around 240). To give an idea how much this little MB holds heat; Last weekend I put a 6" amazn tube with pellets in the bottom to experiment. With an outside ambient of 41, it went up to 113 before leveling out at around 82! Just with the tube.

    I like c farmers idea. I've been looking around a little at stores for hot plates, but no one seems to carry them anymore. It wouldn't take much. That little Sears unit he linked to, at 1000 watts, that should pull roughly 8amps @ 125volts, if I remember Ohms right. I could live with that.

    No interest in a needle valve. I know others do well by them, but I don't relish babysitting 24/7 worrying about blowouts.

    Thanks to everyone's help, I'm sure I'll get it worked out! I can still enjoy making fresh sausage. I'm almost out of Boudin :-0
     
  11. Hey all,

    I'm having a similar problem with my smoker. I have a char-griller 5050. That propane side doesn't work with the amazin 5x8. Just can't get enough oxygen to the pellets, but it works great to cold smoke on the charcoal side. I've smoke lots of cheese and bacon too. I added a hot plate and got up to about 100 - 110F. My question is can I do andouille sausage at this temp. I plan on drying a couple hours at room temp, then smoking at 100 or 110F or as high as I can get for the smoking period, not sure yet, probably 4 - 6 hours, then I can finish in the oven to reach an internal temp of 152F. Is this an acceptable smoking schedule. I know it's not ideal, but the best I can come up with for now.

    Thanks,

    Dale
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Once again, needle valve...
     
  13. Thanks, yes a needle valve would work on the propane side to control temps but not with the amazen 5x8 smoker.There's just not enough oxygen to keep the pellets going. I'm smoking on the charcoal side of this smoker. My question was: can I smoke sausage at the temps I can achieve (100 - 110F) with my current setup? Then finish in the oven to an internal temp of 152F?

    Dale
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You need the AMNTS tube smokers or the new oval tube smokers that Todd sells. They are the only ones that work in the propane smokers, without building a separate smoke box for Amnps to be in.

    Search mail box mod. That will help you out if you don't want to buy a tube.
     
  15. Thanks dirtsailor,

    I'll check into the AMNTS tube smoker. I have no problem buying one if it will get the job done. I tried my AMNPS 5x8 in the propane side with a variable speed aquarium pump supplying air to the AMNPS via silicon tubing and it still wouldn't produce enough smoke. Maybe the AMNTS will work better.

    Dale
     
  16. Anybody else have an answer for me? Is my current setup OK. Can I smoke my sausage at 100 - 110F then bring up to 152F in the oven to finish? I'm using 1 tsp. of cure #1 for 5 lbs of  meat.

    Thanks,

    Dale
     
  17. smokeymose

    smokeymose Master of the Pit

    I just tested my mailbox setup yesterday, Dale, and the 6" tube works great (maybe a little too much smoke, actually. I may play with airflow).
    I should get delivery today of a 1000watt hot plate.We'll see!
    I, too, am interested in the Anduille.
    Dan
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Definitely yes.... cure #1 is made for warm smoking at 110.. add the smoke flavor you like, then finish in the oven.... perfect.....
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Do you have your exhaust vents on the smoker open??? I use the 12" & 18" tubes right in my GOSM and the smoke is never that thick, and it's even lighter when I use my mailbox mod.


     
  20. smokeymose

    smokeymose Master of the Pit

    There ya go,Shawbrook! If Omak says it will work, consider yourself good to go.
     

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