smoking summer sausage vertical vs. horizontal



  • does it make a different on smoking summer sausage should i hang it vertical or horizontal i was told that i should do it vertical but have not seen a difference in my summer sausage ether method i cook all my summer sausage by the Walton’s recommended time and temp. is there a certain way i should be smoking them? they always come out tasting good.


  • Admin

    @KARLHEIDOLPH
    It shouldn’t matter from a taste aspect if you cook summer sausage vertical and hang it, or lay it on racks and cook horizontally. Typically, hanging is recommended because it can make the final appearance look better. Laying it horizontally can leave one side with a slightly flattened appearance. Either method will cook fine though and should end up with the same tasting product.



  • thank you for the reply i didn’t think it made a difference. so how do you get the dark reddish ring around the out side of the summer sausage or is that just ageing of the sausage or is it smoke that makes the dark red around to the out side of the sausage. the last time i had summer sausage made the outer quarter inch was dark red and the middle was the normal pink color. how can i get that color in my summer sausage.


  • Admin

    @KARLHEIDOLPH
    If the ring is about 1/4" and no further, it could just be smoke. That is about the limit of smoke penetration in smoked meats. Could also be a combination of a higher temp and being dried out a bit. Do you notice the outside having a “crust” or “rind” or that outer portion being dryer in texture and mouth-feel when eating? If there is a rind on the outside of the sausage it’s probably due to heat and dryness. Otherwise my other initial best guess is a quick absorption of a lot of smoke.



  • Meat will only take on smoke flavor until it reaches 100 degrees. After that it does not penetrate but it will leave a darker color in the meat, usually a ring.As far as hanging or laying the sausage, I always hang mine because I can get more in my smoker that way and it seems to cook a little more even but the flavor seems the same either way. WR in Missouri



  • @KARLHEIDOLPH How long are you letting the stuffed cases set before you smoke? Try about 30 hours in the refrigerator. What temp is your sausage when you start smoking them ? Try to get to 34 or 36 degrees. Lower and raising your smoke amount and duration during the smoking process. This is also a factor. Fat Content is way important to smoke penetration. Some thing to also think about is if the meat gets dehydrated it will turn the a reddish color causing a rind to form. It might look like a smoke ring this is caused by constant high heat drying the product out. If this happens add a steam pot and adjust your temps. hope this helps.


Log in to reply
 



Recent Posts

  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.

    Thanks,

    Weston

    read more
  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

    read more
  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

    read more
  • D

    i use denuded round. higher cost, less waste, cleaner eating

    read more
  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

    read more
  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

    read more

Recent Topics

Popular Topics

23
Online

3.0k
Users

776
Topics

2.7k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.