hinoon Sorry for the late reply, job gets in the way of my hobbies sometimes… That correct, just crack the door on low setting to help let the moisture out. If the casings aren’t dry they won’t take the smoke and you’ll end up with very ugly sticks. The water will wash the smoke off. We live in Rochester NY and it’s cold here…so if the sticks come out of the cooler they will sweat. Just dry them out an you’ll be good to put the smoke to them.
SMOKED BACON SAUSAGE ROLL
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
In a couple of weeks I plan to do a smoked bacon covered sausage roll.
The concept is pretty simple, my main question is I haven’t seen binder as an ingredient which would seem like a good idea.
Any comment and recipes would be appreciated1Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime
1 Reply
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Do you mean a binder for a sausage? What kind of sausage?
I love Sure Gel for cured sausages, and I like Super Bind or carrot fiber for fresh sausages.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
Planning on a sausage cured enough for smoking
As of now what I am thinking of is a kielbasa rolled in american cheese, rolled in sausage, covered with a bacon lattice
I have used Sure Gel for years, just experimenting with carrot fiber
I just thought a binder would make the end product more slice-able -
glen That combo sounds delectable. Just drooling over here.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
Thanks guys, I thought binder would be a good idea but any recipe I found didn’t include one
I think it looks impressive but is very basic to do2Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime
1 Reply
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glen Keep on “inventing”. As long as people say “MMMMNNNN” , you’re good.
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glen obviously we want pictures when this is done!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
Will do, making it on the 25th
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
Reults of my smokes bacon sausage roll
Very pleased with the result. I was worried it would come out like meatloaf but not even close
Did not get a photo of the kielbasa before rolling6Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime
1 Reply
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Oink, Oink. Drooling in front of pc.
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Just to follow up since I mentioned Super Bind and didn’t go into more detail. That stuff WORKS, brother. I thought I added plenty of liquid to my last batch of fresh chicken sausage, but I felt like I was cranking half-set cement through my stuffer. (I also was using sheep casing, so it was a narrow horn, mind you). For future batches of that sausage, I’ll probably add 50% more liquid or just cut back on the Super Bind.
I don’t mean that as a criticism, by the way, as I very much like the way it all came out. The sausage has excellent moisture and texture. It was a little bizarre to see virtually no moisture come out of the sausage from cooking. I would see it, too, since I cooked it completely by sous vide.
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glen WELL DONE SIR! You’re gonna see that featured on some social media posts!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
That looks like a piece of art that can be eaten. Slices for everyone…
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
glen that looks soooo good. What were your temperture and time for this? I got to give this a try!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
Chef, I ran it at 160 for 2 hr w/smoke then 210 for 1.5 hour w/smoke(depending on the meat I like to stay around or below boiling temp when possible)
In this case I was on a hard timeline and sensed I might have been in a stall so I finished at 265 for around 1 hr w/no smoke and I was at 160 internal
I used a combo of commercial pork, bacon, cheese brat mix and homemade pork sausage then added about a 1/4 ration of Sure Gel
One change next time will be to integrate the roll seam to make a more solid cylinder2Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime
1 Reply
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
glen Thanks, that really presents beautifully. I think that has a lot of possibilities.
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