Sausage casings on a grate....?
bpcook428 last edited by
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
As long as you are using low temps and slowly increasing them, you won’t have an issue with laying summer sausage on the grate to cook. Try to follow the temps as outlined in our summer sausage recipe as best you can. You could end up with a very slightly flattened side, since gravity can take it’s effect and press the meat a bit into the grate, but it usually is hardly noticeable if you stuff the casings firmly.
matt93 last edited by
I smoked many a summers on my traeger. Turning them a few times during the process will ensure that you won’t get “cooked product” on the side that is facing the grill.
@Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.
@akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing
Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall
@mark60 Good job, those look pretty good for chicken, did you use a binder? My suggestion would be to either use Carrot Fiber which is nice and inexpensive and holds 26 times its weight in water or Sure Gel which is more expensive but it adds some proteins to make the extraction easier and does a better job actually binding everything together, it would probably help fill the tiny voids you had.
The champion juicer is something that has been brought up on meatgistics before, I am curious, did you find about using that here, somewhere else or did you come up with it on your own?
Rueben is awesome, you will love that! Even better with some sauerkraut