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I've got a homemade, insulated smoker that uses gas. I always have a big bucket of water above the fire to bring up the humidity. Never did measure what the RH is. But as stated before, the meat only sticks on the KK. Thinking its the "glueyness" of the ground meat.Bob K wrote:What type of smoker do you use? Gas , Elec., wood? If electric they can run dry, use the water pan to add moisture.
Smokeable collagen casings normally peel off easily. However, if bring them up go finished IT in the smoker using a high temp at the end, the meat will stick more to the casing. Adding a large amount of milk powder and other binders might also make the sausage harder to peel. Usually after a day in the fridge the casing will be easier to remove than when it's just out of the smoker.