Less than ideal smoking of pork sausage w/Qview

Discussion in 'Sausage' started by 4t64rd, Jul 18, 2008.

  1. 4t64rd

    4t64rd Fire Starter

    I started using the cast iron smoker box I got from my ugly drum smoker in my cheapo gas grill... kinda works, but it's less than ideal.

    This morning, I'm off work (4 day work weeks in the summer) I ground up some more of pork steaks (they call them sirloin) in the food processor,
    and seasoned the mixture with fennel seeds, garlic, sea salt, black pepper and some red pepper flakes and some sage and a little Cajun seasoning.

    Threw some maple chunks in the smoke box and cooked them until the were 160 inside... about an hour.

    Not enough fat in the pork steaks, so they came out dry, but they had a lot of flavor, so I put on some Sweet Baby Rays and they came out, flavor-wise, sweet, mapley with a little heat on the end, but dry.

    Lessons learned: need more fat, leave out the fennel (makes it smell like italian sausage) need to get the UDS up and running... this would make an excellent fattie stuffed with some bananas or apples and raisins for breakfast.

    So goes my first week of smoke experimenting with a gas grill.

    Next up: War Dogs in a parking lot.
  2. jbchoice1

    jbchoice1 Smoking Fanatic

    still looks good to me...
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks darn good from here.
  4. kratzx4

    kratzx4 Smoking Fanatic

    Looks good to me. A little dry is a good excuse to have an extra barley pop or two.
  5. richtee

    richtee Smoking Guru OTBS Member

    I'd perhaps look into a grinder...even a cheapie hand crank for small batches. Puree'd meat makes for a poor texture. And may have accounted for SOME of the dryness, as you smash the meat cells to bits, they lose ALOT of ability to hold any moisture.

    Interesting flavor combo tho!
  6. nogoer

    nogoer Meat Mopper

    Sirloin is a bit of a lean cut to use by itself too. Add some pork fat the next time to achieve about a 20% fat to meat ratio. Emulsifying it too may be a bit extreme, but i don't see why you can't still use a food processor to make the sausage. Just don't pulverize the bejesus out of the meat. Do small amounts at a time and pulse it till its chopped enough for you. Then mix in the spices by hand for a few minutes to get the bind.

    Most grocery stores might also grind the meat for you before you buy it. Oh and you could also add something like crackers or milk powder and that can help retain some moisture.
  7. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    They look good! Sirloin is pretty lean. Maybe a bacon wrap for the cooking??
  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks good from here.
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Spam reported go away qrst353
  10. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Hey bud they look good to me .....live and learn
  11. 4t64rd

    4t64rd Fire Starter

    Thanks for the tips, next time I'm going to add some more fat, and some binder... In my meatloaf, I sometime use oatmeal or rice too, might make them crumble a little easier too.

Share This Page