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| Staring back from the abyss  |
Yep, too hot. Above 175ish your fat is going to render out. You might look into picking up a smoker that will allow you to smoke at lower temps. A lot of folks will recommend the Masterbuilt ones, but the one I had would give pretty dramatic swings in temperatures so I gave it away and went with a higher end smoker that also allows cold smoking. Yeah, it was too much money, but what the hell...there's more where that came from. Also, if you're too "grainy", try grinding with a smaller plate and mixing better so your meat is closer to a paste. Another thing you can try is adding a small amount of soy protein concentrate binder (10g/kg). It works much better than powdered milk and results in a much juicier end product. Yes, it does contain phytoestrogens like any soy product, but in such small amounts that it's really a non-issue. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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His Royal Hiney |
What's the right temp range? Also, do you check the internal temp? If so, what's the target? "It did not really matter what we expected from life, but rather what life expected from us. We needed to stop asking about the meaning of life, and instead to think of ourselves as those who were being questioned by life – daily and hourly. Our answer must consist not in talk and meditation, but in right action and in right conduct. Life ultimately means taking the responsibility to find the right answer to its problems and to fulfill the tasks which it constantly sets for each individual." Viktor Frankl, Man's Search for Meaning, 1946. | |||
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| Staring back from the abyss |
Target temp of pork is 154F. Ideally, start at 140 with the smoke which is usually an hour or two, then to 150 for an hour, 160 for an hour, and 170 for an hour if needed. As I mentioned above, though, I've found that meat can be very unpredictable as anyone who's waited for a butt to get over the stall can attest. So, I've gone to a 140 heavy smoke on my sausages for about two hours and then I poach them to 154. Even temps and it's quick and easy. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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Member |
I've got a Sausagemaker brand sausage smoker and smoked bacon last weekend. Outside temps were around 20 degrees and with the smoker off I used a pellet tube to apply the smoke. Temps inside the box got as high as 105 degrees. You might be able to do the same in the BGE. As long as you're using cure #1 you can keep the temp down and let it smoke. Poaching to finish is a great option if you're after a ready to eat sausage that doesn't need any further cooking and sous vide works great for that if you have one. | |||
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thin skin can't win |
Thanks! I have a Big Kahuna in my cart now for next time. Looks like this will work along with the BGE to keep temps in the 140-ish range. I was having a hard time finding target internal temps for pulling these as well, so I messed up times two or three with the combo of too hot smoke plus too high finish. I should have time for a do-over in several weeks. You only have integrity once. - imprezaguy02 | |||
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| Staring back from the abyss |
First attempt at smoked thuringer today. Turned out fantastic if I do say so myself, although there was some shrinkage as I let the temp get a few degrees too high. Texture and taste are both great though.  ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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