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Polish Sausage in 9 hrs.
JJ, I really appreciate you sharing your experience. My next tester batch is already in the refrigerator! Can't wait to see the outcome. -
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Polish Sausage in 9 hrs.
I am trying to separate smoking time and internal temperature requirements. Smoking until the product reaches a nice color. SV to achieve the internal temperature. I feel this method gives me better control. -
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Polish Sausage in 9 hrs.
All are great ideas! I am going to have to rework the recipe. I've never used TQ. Is it as effective as Cure#1? If so then I can afford room temperature drying. I wouldn't push it but feel much better knowing that the sausage is safe. Sugar is not an issue. What would you recommend as finishing... -
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Polish Sausage in 9 hrs.
Really? I never seen one. Could you please post a link? -
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Polish Sausage in 9 hrs.
I think this might be a safer way to do it. I guess the real question is at what maximum smoker temperature I am not going to get water condensate on a 40f sausage. Also I was wondering why would you start at 130 no smoke drying phase if you could do 130 with the smoke. Will smoke somehow... -
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Polish Sausage in 9 hrs.
Yes, I completely agree with you. I'd be using it but my wife is opposed to it to the degree when no rational argument can make a difference. :) If I were to use Cure 1 I'd be deducting from my salt as much weight as I am adding Cure 1. This way the amount of salt would remain the same. -
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Polish Sausage in 9 hrs.
similar to this one: https://www.lowes.com/pd/Masterbuilt-John-McLemore-Signature-Series-711-51-sq-in-Silver-Smart-Electric-Smoker/1000386171 Also smoke generator -
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Polish Sausage in 9 hrs.
Minimizing the danger zone time is the hardest part. This is the reason why I am using SV to quickly bring the temperature to safe levels and kill the bacteria after smoking. I am concerned that starting at 120-125 will cause water condensate on the sausages even with the vent fully open. Do... -
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Polish Sausage in 9 hrs.
Thank you! I think this is something I am going to start doing. -
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Polish Sausage in 9 hrs.
Sure, here it is: 1 lb of ground beef 3lb of pork butt (less after trimming large pieces of fat) 20grams of salt 10 grams of garlic 4 grams of ground black pepper 1 cup of iced water Scale the ingredients as necessary. Mix everything for 5-10 minutes let it stay overnight in the refrigerator... -
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Polish Sausage in 9 hrs.
Another question to ALL! The temperature at the top of my smoker is usually 10-20f higher then the bottom. Where do you like measuring the temperature? -
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Polish Sausage in 9 hrs.
Thank you for your post! Stepping up the temperature adds a little more work but doable. The problem with my smoker is that the temperature is jumping +/- 10f. -
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Polish Sausage in 9 hrs.
Thank you for the post and the picture. I used 38mm casings so this could explain the SV time difference. Yet, I still wonder if the sausages would be too juicy/raw. How much time do you cool them? do you use ice bath? -
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Polish Sausage in 9 hrs.
Hi guys, after wasting a ton of meat here's my plan. I am open to suggestions for further improvements 1 hr. Let stuffed sausage dry at room temperature. This could also be done in the smoker. Just do not fire it up. 1hr. Start the smoke generator but try to keep the temperature under 70-75f... -
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Cold smoked haddock recipe questions.
Thank you Bear, Sonny, and Jimmy I was thinking about pellical but had my doubts. Cold smoking does not require it. Maybe smoke flavor sticks better but I am not finding much difference. I am just not thrilled about 2hrs. in room temperature. I'd rather keep it 5 more hours in the fridge. -
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Cold smoked haddock recipe questions.
Hi guys, I found this recipe on seriouseats.com website. I do not understand a couple of steps so any theories are appreciated: - why keep fish at room temperature for 1-2 hrs after brining if it goes in the fridge after that. - after 1-2 hrs. at room temperature the author suggests to move... -
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Cure weight/volume calculation.
Indaswamp and Zwiller, thank you for posting but the links are to food colorings, not cure. -
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Cure weight/volume calculation.
I wish I could find one. Using celery juice is definitely more complicated. -
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Sausage basics.
Hi Jimmyinsd and Indaswamp, I decided to experiment with meats first before I do sausage. As we speak I have 2 pieces of pork roast in the smoker. I cured it for 5 days. Next experiment is to cure for 12-15 days and see if there is a difference. The good thing is that I am flying to CA for... -
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Sausage basics.
Thank you for your response Polka. I agree it's a different kind of sausage. I just thought it was such a convenient way to experiment.
