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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-20-2012, 07:17 PM
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#1 |
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Knows what a fatty is.
Join Date: 05-17-11
Location: brandon, ms
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homemade sausage
made my first batch of smokes sausage this weekend, temps never got over 180, but my sausage is almost too smokey and the casing is a little tough. i used oak for fuel, what did i do wrong?
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11-20-2012, 07:26 PM
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#2 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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What was your final IT? I've had natural casings that were just plain tuff. I also have cooked sausages and case hardened the casing. For that reason, I bring the temp up gradually.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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11-20-2012, 08:03 PM
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#3 |
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Knows what a fatty is.
Join Date: 05-17-11
Location: brandon, ms
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i gradually brought the temp up
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11-21-2012, 08:23 AM
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#4 |
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is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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Natural casing benefit from vinegar in the soaking water. about a TBS per cup of water, It softens them a bit and they seem a bit more translucent... (another tip while Im thinking about it Turn your casings inside out so the stringy sides are in...)
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11-21-2012, 08:25 AM
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#5 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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What kind of smoker did you use.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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11-21-2012, 09:15 AM
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#6 |
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On the road to being a farker
Join Date: 05-08-11
Location: Hanahan, SC
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Humidity is the factor here. Not enough, and the casings dry out and get tough before the inside is cooked.
Meat Smoking & Smokehouse Design, by Adam, Robert, and Stanley Marianski. Outstanding reference, pick up a copy and you'll learn a ton. |
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11-21-2012, 09:17 AM
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#7 |
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is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Plus after smoking you should spray down with cold water to rapid chill the sausage.
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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11-21-2012, 01:08 PM
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#8 |
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Full Fledged Farker
Join Date: 02-02-09
Location: Cocoa Beach, FL
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I had the same problem with smoked fish - just too much smoke. It mellowed after a month or two in the freezer.
Just a suggetion - RMR |
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11-22-2012, 12:59 AM
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#9 | |
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Knows what a fatty is.
Join Date: 05-17-11
Location: brandon, ms
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Quote:
my smoker |
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11-22-2012, 01:00 AM
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#10 | |
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Knows what a fatty is.
Join Date: 05-17-11
Location: brandon, ms
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Quote:
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11-22-2012, 01:01 AM
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#11 |
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Knows what a fatty is.
Join Date: 05-17-11
Location: brandon, ms
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how do you get the casings inside out??
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11-22-2012, 05:24 AM
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#12 | |
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is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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Quote:
To flip I have spread an end over two fingers and then use the facuet to help run it through itself... (sorry, hopefully someone can explain better or has a pic) |
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