Newbie question - smoking sausage on it's side?

Discussion in 'Sausage' started by shooter57, Feb 23, 2009.

  1. shooter57

    shooter57 Newbie

    Curious why sausage is sometimes cured while hanging instead of laying on a rack? It's sure a lot easier laying them down, so I figured there must be a reason it's not done that way at times.

    Anyone have any info ?

    [​IMG] (note: edited to omit my stupidly generalized observations, after reading another thread here showing links being smoked on a tray) [​IMG]
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum, Shooter. It's customary to stop by Roll Call and introduce yourself and let us know where you're from, type of equipment, smoking experience, etc. You can smoke sausage by laying it down. It tends to leave "grill marks" and if placing on a pan, the smoke doesn't penetrate all the way around. Maybe someone can come up with a better explanation for you.
     
  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I hang it simply because I can get more in the smoker at a time
    plus it is more appealing to me without grill marks on it
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I lay mine down to smoke because I don't have a way to hang them, yet. [​IMG]
     
  5. fishawn

    fishawn Smoking Fanatic

    I lay mine down also, grill marks don't bother me, the kids, or my buddies.
     
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    I started by laying them down, but no smoke by the grill marks or where they touch.

    I bought some small stainless steel S hooks at ACE hardware. now I hang them over the hook and just use the top shelf of mt MES. I also put toothpicks in the bottom of the sausages to keep them apart.

    No reason not to lay them on the rack
     
  7. shooter57

    shooter57 Newbie

    Thanks for the welcome. Sorry I didn't introduce myself. I thought I had signed up, and posted up in Roll Call, prior to the change of hosting software but there doesn't seem to be any record of my registration now.

    So... grill marks are the defining difference. I can see that. Thanks, all.
     
  8. Welcome to the forum. Hang em if you can, lay em down if you can't.


    Roll call police working overtime since the "event".[​IMG]
     
  9. jamesb

    jamesb Smoking Fanatic

    I think this is the best answer. Can get a lot more sausage in the typical smoker by hanging. Also allows for airflow around the sausage for even smoking/cooking.
     
  10. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Personally I hang the "big stuff" and lay the smaller stuff, and yes the only diff is the grill marks and the quantity that you can fit in the smoker.
     
  11. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I made a minor mod to my Cabela's so I could hang sausages by drilling two holes in it and using a hardwood dowel:



    Might put another one in going 90° to it also underneath it a ½" or so too.
     
  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    It's for the same reason that hams and bacon slabs are hung in a smoker-better smoke and air circulation = better color as long as you have good seperation between them. If you don't you'll end up with a white spot where the meat was touching together or touching the sides of the smoker.
     
  13. nogoer

    nogoer Meat Mopper

    I agree with dutch..the main reason is airflow so they dry properly prior to smoke and so the smoke hits the entire surface of the sausage. You'll notice most books mentioning proper spacing hand in hand with hanging the links.

    I think it's also just really common because it allows for quite a bit more sausge to be smoked when thier hanging versus when thier laying flat.

    On a side note...i've been away from here for a bit and this thread had someone mention the "event"...did i miss something good?
     

Share This Page