First time Stuffing Any Sausage

Discussion in 'Sausage' started by richyy31, Oct 29, 2015.

  1. I have stuffed my first sausage.  This is a 50/50 blend of Deer and Pork, mixed up with the Hi-Mountain Salami Season.  I cured it overnight and then stuffed them.  I will be smoking them according to Hi-Mountain directions to an internal temp of 156.

    Any suggestions or thoughts would be great.  I'm new to Sausage but love the idea of making them.
     
  2. mfreel

    mfreel Smoking Fanatic

    Those look great.  Will they fit on your racks?  I personally don't hang salami as they don't cook evenly for me.  Others might have some advice on this.
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man them look good,,, I hang mine but everyone is different .,,,,

    Here are a few steps I take,,,,,

    Pre heat smoker to 130*

    Put sausages in smoker at 130* for 2hrs to dry,,,vents wide open - NO SMOKE During this time

    after 2hrs or so.

    Add smoke and bump temp of smoker up 10*, do this every hour till smoker temp gets to 170* 

    Keep smoker at 170* till IT of sausage comes to 152* then pull them out and put them in a Ice bath till IT comes down to 100* or so,,(this stops the cooking process) 

    Hang at room temp for about 2hrs,,,,, then into the fridge over night,,,,then vac pac next day..

    Good luck and let us know. 

    A full smoker is a happy smoker 

    DS
     
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]   That's pretty much how I do it as well...

    What type of smoker do you have?
     
  5. Thanks a ton for all the advice and the information.  I will do it just like you said above.  I have masterbuilt electric smoker but use a A-maze-n tube to create the smoke.

    Am I Ok then to put a meat probe into the top or bottom of these so I can monitor the the internal temps while its cooking.  I wasn't sure if I could poke any holes in the casing.

    Thanks again
     
  6. Thanks Cranky. I am going to follow that method starting in the morning. hopefully I can post some finished product pictures.  I'm using a masterbuild smoker and the A-maze-n tube to generate the smoke.  Hoping these work out because I have 50 lbs of the deer pork mixture that I need to turn into various kinds of sausages.

    Thanks again for the help
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Your welcome, I have a MES 30 Elec. and yes probe sausage at top so juices do not run out bottom, I also use amps for smoke 

    Have you been using the MES long?? watch the temp,,,, Check Thermometers before starting,,, MES have been know to swing in temps,,,, I use a Maverick to monitor smoker and a Therma pen to take temps on Sausage,,,, I usually takes about 8hrs to smoke summer sausage using the above directions  BUT you can have a stall in summer sausage also....

    Good luck and let us know 
     
  8. Mine is the MES 30 also. I have had it for a few years now but haven't done anything other then jerky in it.  I also have a Yoder pellet smoker that I use for other things.  I've never paid attention to the temp swings in the MES but I'll put a probe in it and one in the meat and watch both of them. thanks
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's no joke!  Make sure you start it early in the day!  I've been up till the wee hours of the morning, on a work night, waiting for the last 5 degrees after sitting in the 140s for what seemed like HOURS!  [​IMG]
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    R31, put your probe dead center in the top of one of your fine looking sausages so the fat won't drip out.
     
  11. The process has started
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Standing by for the results!
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very Nice!! Can't wait to hear your out come,,, 

    A full smoker is a happy smoker 

    DS
     
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    How they comin?? 

    DS
     
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes yes, how's it going?
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Probably watching the smoker, worried.

    Like I was my first time.


    Waiting for a update.
     
  17. mrbeef

    mrbeef Smoke Blower

    Good job! Watch out, you will get addicted to making sausages and if you share be prepared to make lots more cause it goes fast!! Lookin forward to seeing the finished product.
     
  18. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    We were all there at some point. Actually, I still do that now and then!
     
  19. Man that summer sausage stall that everyone was taking about is a real thing. Just pulled from the smoker and ice bath. I'm concerned over my internal temp of 154, is that safe?
     
    Last edited: Oct 30, 2015
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ah yes! Welcome to the madness of sausage making! 154 is just fine as long as you used the proper amount of cure.

    So, how's the taste, texture, etc. ?

    :points: for your first successful sausage smoke!
     

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