@johnsbrewhouse A always admired when mine would gently wrap his mouth and lips around them and gently twist his head until it was released. Then, would just find a shady place and nibble to his hearts content. So precious.
@jamieson22 Sausage looks great. Rings take a bigger bag so it can form around the empty space. Used a 350 for 10yrs. 2 things i found. after 5-6years i had to replace the seals. They looked good but i found myself pressing down harder to start the vac. 2nd if you press down too hard without sufficient cooling, your pressure will prematurely start a partial seal on a hot seal bar and short cycle the seal.... The machine senses max vac and seals too early. Just what i've learned
@yooperdog said in [25lb batch of Signature Smoked Kielbasa \- Ready for smoke tomorrow](/post/42199):
> Maybe some rings never got dry enough for smoke to adhere.
@twilliams said in [25lb batch of Signature Smoked Kielbasa \- Ready for smoke tomorrow](/post/42194):
> My opinion is your getting the sawdust too wet, I get them damp and that’s it.
I think I agree with you both on potential issues. Next batch I'll follow the smoke schedule posted by @twilliams and go far lighter on water on sawdust or just use it dry.
My biggest fear is that the PK100 can't handle 25lb of sausage, though they state it can. In addition they say it can do 100lb of summer sausage so I'd hope it has enough power to cook what I am doing. It certainly didn't seem close to be overloaded as there was plenty of space all around the rings.
@jamieson22 color and particle definition looks good. Did you get a good bloom after letting them sit after smoking? Sounds like you got good smoke flavor. Maybe some rings never got dry enough for smoke to adhere.
So learned my Vac Master 350 does NOT like sealing sausage rings. Had to cut them into links to seal and ended up with 3 bags of short cuts consisting the round part of each ring.
Here is my lamest looking smoked sausage before and after cooking. Once grilled it looks really nice (did on my gasser so no extra smoke added). Also an interior shot of a cold piece. Really happy with the 10mm rind "rustic" kielbasa - just what I was after.
> Let us know if the lighter ones have the smoke flavor.
Everything had a very prominent smoke to it.
@jamieson22 I do not pre dry by hanging at room temperature. I go straight from fridge to smoker. However I also have a bigger unit with two burners, but I would be curious to try it half and half if able to, to see if there is a difference. All your really wanting to do is evaporate the outside so the smoke will adhere to the casing and start penetrating the meat. I have a fan in my smoker so that helps accelerate the drying process.
My opinion is your getting the sawdust too wet, I get them damp and that’s it. I add some water and grab a handful of dust from the bottom of the pan and smoosh or squeeze in my hand and turn the pan at the same time to get it all absorbed evenly if that makes sense. If it feels a bit dry I add a little more but not saturated. Dig out a small dish in the center of your dust to help the burning start a tad bit faster. Leave about a half inch of dust in the middle to start the embers.
The key is to not open the door unless absolutely have to, with that being said I have a big square opening for my dust pan to fit through the door where you don’t have that option. I also have a 10” pan so one pan is enough for the 3 hours of smoke schedule. I’m thinking you probably got a 7” with your unit? I don’t like a lot of smoke so I only do a half pan, if you fill yours I think it would be plenty.
With not opening the door I also don’t put in a water pan for humidity, I probably should try it one of these times just to see what I’m missing.
> My guess, maybe to much moisture inside during the cook. The heated smoke is moving along the outside and steam through the middle.
Seems like a reasonable WAG. My first cook had issues as well as they wouldn't not break past 140F and some weighed in it could be case hardening and I should use a water pan. The towel draped out of it was to mimic the "Advanced Thermal Processing" video to increase humidity. Shame to think this time I had TOO much humidity. LOL I did start it with boiling water from my electric kettle - 1.75L of it + whatever the dishtowel held.
> Let us know if the lighter ones have the smoke flavor.
Will check one in a bit when I vac seal. I'll also grill up one of the "grey" ones and post pics.
> I can only say there is a good reason to SV bag. Do what you will, that is a lot of cleanup.... Sorry. If you used cure#1 it may not have been evenly mixed.
Actually clean up was a snap. Just dumped cooler, wiped inside with some clorox wipes and then a quick rinse out with water. Took maybe 2 min. Also not sure how I'd bag up 25lb of sausage for sous vide + would take quite some time to do.
I also mix the sure cure into a bit of water in a bowl and whisk till melted. Then I add more ice water and the seasoning mix and whisk till well combined. I pour all that into my meat block and then mix till I get protein extraction. So I THINK it would not be from bad cure spread.
> do me a favor and next time try this smoke schedule
> 110* for 1 hour vents all open (drying phase)
> 125* for 2 hours (with smoke) close dampers to half on bottom 1/8th open on top
> 140* for 1 hour (with smoke)
> 155* for 2 hours (no smoke)
> 170* until IT reaches your desired finished temp. 157*-160*
> Ice bath immediately
Much appreciated! Will definitely try this next time. Will also try to get going even earlier so time is less a factor.
How long do you hang/dry before you start smoking? I think I had these hanging on counter with a fan for a couple hours which helped quite a lot. I store them all in a covered meat lug in fridge so they definitely come out of fridge reasonably wet.
I also wet the saw dust pretty well. Basically adding water and mixing till I see some standing water on bottom. Then I drain out the excess as much as possible. For your 3 hours above with smoke, do you refill the pan at all? Also at end with no smoke, do you open and pull the pan or just assume it has burned out?
@jamieson22 do me a favor and next time try this smoke schedule
110* for 1 hour vents all open (drying phase)
125* for 2 hours (with smoke) close dampers to half on bottom 1/8th open on top
140* for 1 hour (with smoke)
155* for 2 hours (no smoke)
170* until IT reaches your desired finished temp. 157*-160*
Ice bath immediately
@yooperdog My kid was always using my tools when he was growing up, never put them away, left them out. Then when he became a mechanic and got his own tools, I went over and used his tools, left them out and borrowed all my marked tools back. He also has a bad habit of using my specialty tools and breaking them without replacing them. I fixed that problem too, I bought new ones and give him the broken ones. He finally got the clue.
@kyle Reminds me of a story when I was young. Dad had a garden and wasn't getting very many peas one summer, kept blaming me and my brothers for picking and eating the peas raw, he was getting pretty mad. We looked at each other wondering which one was doin it. One day I was washing dishes and the window looks out over the back yard. Our dog was out in the garden pulling peas off the vines without damaging the plant. Called my dad and showed him, he started laughing, apparently because it was the dog it was okay.
@yooperdog I was blamed for missing tools from my dad. He would say "I'm sure you borrowed that". After he passed away, I was cleaning out his stuff getting ready for an auction and found most of the stuff he was sure I borrowed. Tools that fell behind his benches, got stuck in the back of drawers, you get the idea. He had so much stuff, the auction was 9 1/2 hours non stop. I guess that's was happens when you live in the same house 50 years
@yooperdog I feel your pain. There are times that I think I am their personal grocery store. I took care of the tools before they left. Each one got a basic tool box as a get out of the house gift. LOL
@chef asked my kids why don't they invest in their own tools when they come over to work on their cars. Their response, they don't need to I have everything they need to borrow and they will get it after I am gone. LOL
@jamieson22 my initial thoughts would be that there may have been an air circulation issue because of an over crowded smoker. But neither looks to be an issue by your photos. Your cook schedule looks good. I don't ever recalling my water tray going empty during a smoke or cooking session. I have used water in my MB, BGE and stick offset smoker. My guess, maybe to much moisture inside during the cook. The heated smoke is moving along the outside and steam through the middle. Just a WAG, Wild A_s Guess. Any folks that use that type of smoker have an opinion?
@jamieson22 I can only say there is a good reason to SV bag. Do what you will, that is a lot of cleanup.... That is what my big soup pot looked liked when i poached 20lbs. Sorry. If you used cure#1 it may not have been evenly mixed. I always dissolve my spices in the added water for even distribution. A little paprika can help with a visual to check for an even mix.... Just what i do. Cheers
End result is far from what I am after - so could def use some advice. The majority came out looking like they were simply steamed not smoked as casing has very little color. Even those that got what I am after have sections that look grey/steamed.
I used maybe 2/3 - 3/4 of a sawdust pan (wet) and kept it in till it was fully burned out. Do I just need to plan far longer than I am expecting a batch to take? I pulled these after 7h 45m and IT was close to 150F. Only finished in sous vide as it was getting late.
I am sure they will be delicious once grilled, just not sure where I am going wrong on proper color/smoke adhesion. They were hung/dried with fan for a couple hours before the drying phase in smoker.
Kinda sad looking smoked kielbasa:
Nicely color part was probably top rack closest to door or back wall. Inner sausages all seem grey. Nothing was touching and had plenty of space between.
Other side of sausage above:
Here is what sous vide water looks like after 25lb batch:
Well at a bit over 7 hours I noted it had been stalled at 149F for some time. Opened smoker for first time and my water pan was empty and my wicking towel scorched to the tin foil lining the drip-tray. So refilled with boiling water and wet the towel but IT had dropped down to 143F and was taking some time to recover. So at 7h45m and 146F IT I moved the batch inside to finish sous vide.
I can already tell I didn't get that beautiful smoke coloring evenly on the entire batch (even more apparent in water). Also not sure why I can't seem to finish a batch to 155-160F IT in smoker. Am I just not giving it enough time?
@nd-mike I've had my MacMaster VP 215 for years. Besides packing for sale, I can't begin to calculate how much savings I had over the years. It really paid for itself just in food loss alone.
The one you located has an oil pump, which I particularly like. Should last you well past your life span. (Have a couple of kids eyeing up mine) LOL
@nd-mike I've been wanting a chamber vac for so long (though my VacMaster 350 does great job). Current sale at Costco online ($599 for brand that rhymes with GEM) finally made me pull the trigger last night.
About 50 years ago, I remember watching actual sausage makers cutting beef rounds to predetermined lengths for rings and then tying one end with string. Then they would stuff them. After stuffing, someone else on the line would tie the loose end of the string to the open end of the stuffed casing.
At that point, the finished ring was ready to hang on a smoke stick and load on trucks to go in the smoke house.
Some years later, they got away from strings and tying. The precut, stuffed ring casings were clipped with a pneumatic clipper. Then they were hung on sticks for smoking. This method could probably be duplicated with a couple of hog rings instead of a pneumatic clip fairly easily for a small scale home operation.
Just finished my 1 hour dry at 120F with vents fully open. Sausages reading 90F IT.
Turned up to 130F, closed vents down to 1/2 open, added water pan with hot water, and 2/3 bowl of damp hickory sawdust. Since I don't have a wicking towel and couldn't drape towel on 2nd lowest grate (sausage hanging below it slightly) I just put two terrycloth towels over the side of the water pan onto the drip tray. Hoping it gives me a similar evaporative effect.
Any input on temp schedule from here? Was planning:
* 130F for an hour
* then 145F for an hour
* then 160F for an hour (close dampers 100%)
* finally 175F till 155F IT?
Sounds like we are doing it in similar way but I waste some casing and you get a few extra snack patties to cook up. Guessing yours is faster way though.
Could probably even build it simply out of PVC - would just need some upright supports depending how long your span is (and how small a diameter PVC you use). Would allow you to easily break it down to hang on wall in garage vs storing a PVC cube.
I like the simplicity of your system for tying the rings. The only problem I would have personally would be getting a tight knot knowing that my eyesight and dexterity is not getting any better. I always tell myself I am going to build a temporary rack for holding smoker sticks while loading them with sausages for the smoker.
@jamieson22 We stuff the whole casing then cut to size (a couple of inches longer than what you want) then squeeze a small amount out of each end. We let them lay out overnight before smoking and do not tie the ends. I made a template using PVC that I capped and then cut in half with my bandsaw and mounted the halves (using stainless carriage bolts) to boards longer than the pipe and use for cutting board (pipe cut at 18", when done ring is 16"). Comes apart for cleaning.
@cdavis Amazing what a difficult time I had finding two equal-sized/height items that can hold 25lbs and will fit on my kitchen counter. I ordered a pair of cheap saw horses though they won' t be here till tomorrow.
@surg For these I just did a surgeon's knot and then another reg knot on top. Seems to hold, just sucks working with casings that can simultaneously be sticky and slippery when trying to tie knots. I do see many people with butcher twine hanging their rigs so will need to dig to see how they do it.
Currently all laid out to dry courtesy of of basement shoe racks.
They look great. Can’t wait to do a bigger batch like that. Wonder if you could twist them and secure with a small hog ring. The casing may just slide through though. Or twist then tie with butcher twine. Pork butt looks delicious.
@jamieson22 nice looking pork butt and sausage rings. There are some pretty good videos about sausage linking on the web/YouTube. Once you get the technique it is pretty easy. Your smoke schedule looks good.
I recently added to my @Cast-Iron portfolio (Wagner #5, #6, #8, and #9 griddle are "new") so I decided to use some of them alongside the stone for tonight's homemade bread sticks and pizza (homemade dough and sauce using up the rest of last year's tomatoes).
@jonesy I tried to explain an electric stuffer I bought as making her life easier when she helps, didn't buy that line but did come back with if she got new jewelry it was only to make herself more beautiful for me!😄
@bocephus I just bought another large tote at Costco, to keep my processing stuff in. I've learned to keep quiet about any of my wife purchases, because I know I'll be getting more (and larger) equipment as time goes on. We got home today to find a box from UPS on the back step. She looked at it and said "Oh, Walton's", and just walked on by. I said "Yep, I got you a kitchen grinder." 😁😉😉
@jonesy Now you are in trouble Jonesy, it starts out small and then the equipment list keeps growing, my wife is happy I don't have more room for processing but I just remind her that her jewelry box seems pretty full to me!
Back at you @Jonathon and everyone else in this great community. I’m not cooking today but I am enjoying a Bulleit and a fire. Hope everyone stays safe and enjoys the freedoms that this Country has to offer. You all mean a lot to me.
@cdavis Thanks bud. Every day is a step forward. But, you guys are killing me with all the good grub (nicely). Very happy that you and the rest of these jokers are having a great time putting it out and doing all the travel. Keep it up.
It's wonderful to have buds help me out when I can't do any of the normal activities like make a fire and burn some meat due to my current status. Just hoping that everyone out there is making some sort of a "memory" this weekend. I will be back out there soon.
@departing-contestant most of those foru… f words are places where people berate each other. This is more of a community where we support each other. It took me a while to stop trying to type that word but after a friendly correction or three, I just can’t call it that anymore.
@chef said in [Happy 4th of July\!](/post/41286):
> @processhead Those beans sound delicious. Of course, how can you go wrong with pork butt and ribs.
> So, what's for dessert?
Reported to be home made oatmeal cookies with coconut and crushed pecans. My wife's adaptation of my Mom's old recipe.
@chef said in [Happy 4th of July\!](/post/41282):
> I'm cooking candied bacon and the wife will want to watch Independence day.
That sounds soooo good.
My wife is making enhanced baked beans this weekend to go with smoked ribs and pork butt.
It is my brother's recipe which he has described as 5 kinds of beans enhanced by caramelized brown sugar, molasses, and copious amounts of bacon.
What's not to like!
@processhead Couldn't agree more. Thanks to our founding fathers and all the men and women who have served to insure that our independence is maintained.
A special thanks to all of our Meatgistics group that have or is serving. We wouldn't be where we are without you.