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?