Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: africanmeat on January 05, 2015, 07:15:19 AM

Title: sausages with Murphy's law .
Post by: africanmeat on January 05, 2015, 07:15:19 AM

you must meet Murphy sometime if you cook or smoke or or or .
well i did this weekend .
first my MES 30 that i use for sausages stop working .then my grinder packed up on me.
i had to modify my GMG , but did not manage to control the heat .
what a disaster .
the flavour is there but it came out dry and it looks funny .
the problem that it happened this year so i have a whole year to watch out form Murphy .

salt,b pepper sugar ,summer savory ,garlic ,hot peppers ,cure1# .

(https://lh4.googleusercontent.com/-LWHjhGkNvgA/VKouIri21aI/AAAAAAAAKfE/VmHXzlg8py4/w1088-h816-no/DSC00239.JPG)

(https://lh3.googleusercontent.com/-xqmYJBjrS-s/VKouN4-OxUI/AAAAAAAAKfc/oYOWhF_Ks1g/w1088-h816-no/DSC00242.JPG)

65% 35%

(https://lh3.googleusercontent.com/-GHW2dqNGNNQ/VKouZN89l5I/AAAAAAAAKf8/SLYLVmN9zW4/w1088-h816-no/DSC00246.JPG)

A quick taste

(https://lh4.googleusercontent.com/-kTjJS28L5L4/VKoubf4xznI/AAAAAAAAKgE/kzDsGhW1LXg/w1088-h816-no/DSC00247.JPG)

(https://lh6.googleusercontent.com/-1YrhBe6H6NM/VKouifKnlhI/AAAAAAAAKgc/vJVDP37Qg4Y/w1088-h816-no/DSC00250.JPG)

(https://lh4.googleusercontent.com/-WubOveteQMA/VKoumPauq2I/AAAAAAAAKgs/JU6Uib-VUpo/w1088-h816-no/DSC00252.JPG)

(https://lh5.googleusercontent.com/-97H1GblZf-c/VKourYpatfI/AAAAAAAAKhE/bdHWZ3IPbns/w1088-h816-no/DSC00259.JPG)

(https://lh4.googleusercontent.com/-Ssn4Jz8E9Jc/VKouvUXzR6I/AAAAAAAAKhU/eIibngByR5U/w1088-h816-no/DSC00271.JPG)

(https://lh6.googleusercontent.com/-aVOrMadPxOA/VKou3w6_ghI/AAAAAAAAKh0/595-u0Clmiw/w1088-h816-no/DSC00275.JPG)

(https://lh4.googleusercontent.com/-5HeuCIJnuEc/VKou7c_xISI/AAAAAAAAKiE/32OYFDhdhp0/w1088-h816-no/DSC00289.JPG)

(https://lh4.googleusercontent.com/-addicyd6ulI/VKou5ZB5UCI/AAAAAAAAKh8/mlWxMM6eNZs/w1088-h816-no/DSC00292.JPG)

I want to pull my hair but i don't have. ;D

Title: Re: sausages with Murphy's law .
Post by: sliding_billy on January 05, 2015, 07:45:39 AM

Been there, and I'm sure I will be there again.  Sounds like it was at least edible.

Title: Re: sausages with Murphy's law .
Post by: teesquare on January 05, 2015, 08:16:47 AM

Does not look bad Ahron. We know you typically make beautiful food. Thankfully the stomach is a blind organ, and you can wash that down with something that will make it easy for you! ;) ;D

Title: Re: sausages with Murphy's law .
Post by: Las Vegan Cajun on January 05, 2015, 04:31:30 PM

Quote from: teesquare on January 05, 2015, 08:16:47 AM

Does not look bad Ahron. We know you typically make beautiful food. Thankfully the stomach is a blind organ, and you can wash that down with something that will make it easy for you! ;) ;D

Yep, a few Fat Tires will do the job. ;)

Title: Re: sausages with Murphy's law .
Post by: TentHunteR on January 05, 2015, 08:14:43 PM

Ahron, don't pull what's left of your hair out. :D   It can be tricky hot-smoking sausage on a pellet grill, especially during hot weather.

Looking at the 7th picture, it looks like the sausage fatted out, probably from too much heat too quickly.


Here are some adjustments I use to make up for the higher heat that a pellet grill puts out:

- Forget hanging the sausage at room temp to dry before putting it on the smoker. Pat it off with paper towels if needed, but keep it cold until you put it on the smoker. 

- DO NOT pre-heat your grill!  Turn it on to smoke mode AFTER you put the sausages on.   The cold metal will absorb much of the initial heat acting as a buffer to keep the sausage from being shocked.

-  Use the Smoke Mode setting: 165° - 185° F MAX  (74° - 85° C),  and keep it there the whole time.  Do NOT take the temperature higher!!!


Cold sausages + a cold grill + lower heat =  the fat heating up slower and not getting shocked.


For me it usually takes somewhere around 2 1/2 - 3 hours to hot-smoke sausage to an internal temp of 152° F (67° C) on a pellet grill.



Hope this helps & makes sense. 

Cliff



P.S. There are more details here: How to: Smoke Sausage on a Pellet Grill/Smoker (http://www.letstalkbbq.com/index.php?topic=9650.0)

Title: Re: sausages with Murphy's law .
Post by: africanmeat on January 06, 2015, 01:34:40 AM

Thanks for your help .

[attachments deleted after 6 months]

Title: Re: sausages with Murphy's law .
Post by: Las Vegan Cajun on January 06, 2015, 02:02:16 AM

Great tips Cliff thanks for sharing. ;)

Title: Re: sausages with Murphy's law .
Post by: muebe on January 06, 2015, 08:25:33 AM

May be a failure to you Ahron but I bet it was still better than the processed, store bought stuff ;)

I would still gladly eat it!

And make sure to keep your buddy Murphy over on your side of the globe :P