I also tie off the ropes and rotate top to bottom for more even cooking.
Usually the top will reach 160 and the bottom of the rope is 140. I am using a weber smokey mountain with a sausage hanging rack and pre cut the casings at 30 inches for consistency of size and keeping them centered in the cook chamber.

TexLaw
keend0
Sorry for the delayed response…
I have a weber sausage/fish hanger in my wsm 22 and 18.
I use the snake method with Kingsford and no wood (the briquettes provide adequate smoke flavor/color) the snake gets wider and I shuffle the coals as needed.
I shoot for 110-130 for 1 hour to dry
140-160 1 hour and 180-200 to finish.
I cut my casings 33" (fresh or collagen)
And tie the ends so I can flip the rings and prevent over cooking the top half of the sausage.

Jonathon
So what i get from this post is…
A premixed seasoning that has sodium erythorbate in the ingredients list is ok to hold overnight? Also i can add a cure accelerator (in the proper amount) like eca or sodium erythorbate and smoke the smoke the same day?
I want to try adding eca but most kits already have an accelerator like sodium erythorbate listed and direct you to smoke the same day. I don’t want to over accelerate.

Thanks

Brianzipperdog123
Thanks, I’ll start looking for materials to get that done.

Brianzipperdog123
I am interested in what you used to make your own stuffing tube.
I have cut and melted a 3/8 tube to fit my omcan stuffer, but its not long enough to fit even 1/2 sleeve of collagen casings.

TexLaw
keend0
Sorry for the delayed response…
I have a weber sausage/fish hanger in my wsm 22 and 18.
I use the snake method with Kingsford and no wood (the briquettes provide adequate smoke flavor/color) the snake gets wider and I shuffle the coals as needed.
I shoot for 110-130 for 1 hour to dry
140-160 1 hour and 180-200 to finish.
I cut my casings 33" (fresh or collagen)
And tie the ends so I can flip the rings and prevent over cooking the top half of the sausage.

TexLaw great recommendations, I was thinking about the water. I pulled the snack stik meat from a fresh sausage mix and added cure and binder to tryout the new electric smoker. I added more water when I mixed in the cure and binder and that would explain the excess. Thanks again.

I also have a spongy chew on a batch I made recently???
First time using a binder from a local supplier @2.27 g per lb.
Snack sticks look good and maintained there shape after smoking and water bath, when I remove the collagen casing (its stuck on there good)the “chew” is much better.
Also first time using an electric smoker (masterbuilt 30) followed the smoke schedule until the last hour then used a bit higher temp to finish.
No cure accelerator was used, I stuffed the night before.
I’ll likely try it again with less binder for starters.

I also tie off the ropes and rotate top to bottom for more even cooking.
Usually the top will reach 160 and the bottom of the rope is 140. I am using a weber smokey mountain with a sausage hanging rack and pre cut the casings at 30 inches for consistency of size and keeping them centered in the cook chamber.

Jonathon that should really help with the snack stix…sometimes its a struggle especially with the collagen casings. Thanks again to everyone for the comments and helpful hints.

TexLaw
Thanks, that’s a good tip.

Jonathon one more thing.
With a cure accelerator I can go from stuffing directly to smoking. Does that also mean I can go directly from mixing to stuffing? I have seen that eca is added at the end of mixing.