Sausage smoke ring?

[old poi dog]

I know that when I smoke ribs or a Pastrami, I shoot for  a smoke ring as well as the smoke  flavor. 

I will be attempting to smoke sausage soon. Some of the instructions I have read regarding smoking sausage call for an hour or so in the smoker with no smoke to dry the sausage casing .  After an hour the smoker temp is increased and   smoke is added. 

I also read somewhere that the smoke ring in any meat product is the reaction of the meat with the gases in the smoke during the first two hours of the smoke.  When I am doing smoke sausage is it a goal to develop a  smoke ring on the sausage as well as to impart a smoke flavor to the sausage? 

Thanks friends..

 

[chef jimmyj]

Howdy Val...If you are smoking the type of sausage where you Dry it for an hour then start increasing the temp you MUST be smoking sausage with CURE #1...The cure contain nitrite that acts the same as the nitrogen gases that give a smoke ring so the entire sausage will be pink...Think Kielbasa or Andouille...If you are not using Cure #1 like in fresh sausages, Bratwurst, Breakfast links and Italian Sausage and want to smoke them any way...There is no drying time, you heat to 225*F with TBS flowing, add the Sausage and go to 165*F...you will see some smoke ring in this situation as long as you are not using an Electric Smoker...I get the Smoke ring in Ribs but Pastrami is a Cured meat using Cure #1 so the entire thing will be pink, you shouldn't really even see a ring...It's my understanding that other than aesthetics, a ring has nothing to do with Flavor of the Smoke and it penetration...JJ

 

[SmokinAl]

Perfect explanation JJ!

 

[BGKYSmoker]

JJ is correct

 

[old poi dog]

Thanks JJ

I will be using a cure.  I will be incorporating the cure with the other spices, and liquids and then stuff casings soon after.  I am planning to place the sausage in the refrigerator overnight.  The next day will it be alright to let the sausage sit at room temp (80 degrees in Hawaii) to further dry  then straight into the smoker and begin applying smoke immedietly?   Or do I take it out of the refrigerator and place the sausage into the smoker and apply low heat/no smoke for an hour before applying smoke? 

 

[sprky]

I think JJ has you covered. 

 

[sam3]

Thanks JJ

I will be using a cure.  I will be incorporating the cure with the other spices, and liquids and then stuff casings soon after.  I am planning to place the sausage in the refrigerator overnight.  The next day will it be alright to let the sausage sit at room temp (80 degrees in Hawaii) to further dry  then straight into the smoker and begin applying smoke immedietly?   Or do I take it out of the refrigerator and place the sausage into the smoker and apply low heat/no smoke for an hour before applying smoke? 

Val,

I stuff mine and let sit overnight. Then I take them out of the frig and put them in the smoker for 1 hour at 130 (no smoke) to dry the casings, then I start my smoke and heat increments.

I made a smoked sausage post recently and you can see the nice color I got. This method works good for me.

 

[old poi dog]

Aloha Friends

OK....I think I have it.  I'll take the sausage out of the refrigerator the next day, place em in the smoker to dry the casings for about an hour.  Then I'll add the TBS and raise the smoker temps in increments. 

Take Care 

 

[campchef1]

a little advice when seasoning your sausage to sit overnight, hold back any binders until you are ready to stuff. when ready to stuff then mix in the binder and stuff. 

 

[shannon127]

Howdy Val...If you are smoking the type of sausage where you Dry it for an hour then start increasing the temp you MUST be smoking sausage with CURE #1...The cure contain nitrite that acts the same as the nitrogen gases that give a smoke ring so the entire sausage will be pink...Think Kielbasa or Andouille...If you are not using Cure #1 like in fresh sausages, Bratwurst, Breakfast links and Italian Sausage and want to smoke them any way...There is no drying time, you heat to 225*F with TBS flowing, add the Sausage and go to 165*F...you will see some smoke ring in this situation as long as you are not using an Electric Smoker...I get the Smoke ring in Ribs but Pastrami is a Cured meat using Cure #1 so the entire thing will be pink, you shouldn't really even see a ring...It's my understanding that other than aesthetics, a ring has nothing to do with Flavor of the Smoke and it penetration...JJ

I always listen to Jimmy when it comes to food safety!!

 

[lowesdadof3]

When smoking Italian sausage for example is it necessary to remove it from the casing before putting them in at 225?  In the past I have done this because that's how I was taught to do it, but if its an unnecessary step it would be much easier to skip it!

 

[boykjo]

Its a matter of preference. Some people dont like the skin but you can leave it on....

Joe

 

[chef jimmyj]

I enjoy the Snap of Casing, even Collagen, so I leave it on whether Smoking, Grilling or Pan Frying...JJ

 

[lowesdadof3]

thanks guys great to know I was under the impression that it wouldn't have the smoky flavor.  I'm getting ready to go warm up the smoker now before the wind picks up and we get this storm out here in the Poconos!  My Mother in Law just brought over some fresh sausage from a local butcher last night  and I really don't want to freeze them!

 

[BGKYSmoker]

A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.