Smoked Sausage in a WSM - Tips?

[Swine Spectator]

Brethren,

I make lots of fresh sausage throughout the year. I am interested trying to make smoked sausage in my 22 WSM. I recently bought Weber's hanging rack kit.

I wanted to know if any Brethren do this and, if so, can you answer the following:

1. How do you maintain low temps (<200, correct)?
2. What is your target temp for the cooker?
3. What is your target temp for the meat?
4. Do you spray down the sausage to arrest cooking?
5. Do you use pink salt/cure #1?

Any other tips or advice for a first timer?

Thanks in advance,

David

 

[bluetang]

David, I have done this in my 3 stacker Pro Q.

1. How do you maintain low temps (<200, correct)?
I use the snake minion method, two coals touching two coals around the perimeter, and lead them into the center into a pile.

2. What is your target temp for the cooker?
What I would like is around 130 and then crank it up, but it cruises at 150ish. When the coals have burned into the center pile, I open up the vents and cook the sausage off.

3. What is your target temp for the meat?
150 IT

4. Do you spray down the sausage to arrest cooking?
I dunk the sausage into an ice bath, then hang to bloom, then into the fridge.

5. Do you use pink salt/cure #1?
Yes, I read that USDA recommends using a cure for cooks below 180, but I cannot find that reference. I use it for cooks below 200. Maybe someone will chime in with more on that.

 

[IamMadMan]

Brethren,


5. Do you use pink salt/cure #1?


David

BlueTang answered your other questions, so I will elaborate a little more on #5......

The cure prevents illness or death from deadly bacteria due to prolonged exposure of low temperatures which could result in the formation food-borne bacteria. Meat left too long in the refrigerator can spoil. The nitrite you add prevents bacteria from growing while you keep it for an extended period of time in the refrigerator, and then when you smoke it in the temperature "danger zone" for another extended period of time. The smoker also creates a perfect environment for the bacteria: Low temperature, Low oxygen, and humidity all allow bacteria to colonize.

As Michael Ruhlman says in his article, nitrites are not bad for you, so why risk it? Botulism would be a lot worse. Nitrites and nitrates are perfectly safe when used in the proper quantities as directed by a reliable formulation/recipe.

It is also important to remember that: more is not better because it can be toxic. Nitrates can change normal hemoglobin (the chemical in the blood responsible for oxygen transport) to methemoglobin. Nitrates increase the methemoglobin count, thus reducing the ability of the blood to transport oxygen to cells and organs. Oxygen starvation can lead to a bluish tint of the lips, ears, and nose in slight cases, and severe cases can lead to respiratory problems, heart problems.

 

[Swine Spectator]

Thanks much! My understanding is that you determine how much pink salt to use by weight.

Bluetang - RE: Snake Minion - how do you set your vents?

 

[IamMadMan]

yes, pink salt is determined by weight of the meat.

If you have never made sausage that requires smoking, try using a sausage kit for the first time. Hi-Mountain and The Sausage Maker in Buffalo NY make some great premix seasoning kits which include everything needed. It is a great starting point to make sure this is something you wish to pursue before you spend a lot of money on spices and cures.

Sausage Maker Blends http://www.sausagemaker.com/sausage-seasoning-blends-s/1945.htm

Hi-Mountain http://www.basspro.com/webapp/wcs/s...catalogId=10051&langId=-1&searchTerm=sausage+


.

 

[bluetang]

Thanks much! My understanding is that you determine how much pink salt to use by weight.

Bluetang - RE: Snake Minion - how do you set your vents?

The Pro Q is so dang "airy" I start with the top open, bottom vents closed. It will humm along at 150 just like that.

 

[krex1010]

i smoked salmon yesterday in my 18" wsm. I was able to hold 160-180 degrees for 4 hours with lump charcoal using the snake method around the inside of the charcoal ring, easily could have burned a few more hours without adding more fuel. I layed small cherry and beech chips and chunks on top of the coals, I foiled the water pan with now water. The high was only 10 yesterday but I think I will be able to keep temps low even in warmer temps by limiting the fuel amounts. No water

 

[krex1010]

Another note on curing/temps/and botulism......it is my understanding that ground meats or meats that are injected need to hit 140 degrees within 4 hours, or botulism spores can form. Pink salt prevents this, once spores form they are not killed by heat easily, so anything questionable cannot be made safe by "cooking the crap out of it"