water beads on sausage
Posted: Mon Mar 19, 2018 16:00
In the spirit of perfecting the art, I have noticed on several occassions that there were beads of moisture forming on the sausage after they've been in the smoker for a short period of time. I've observed and tried several methods to eliminate that but haven't really come to any conclusion. I've tried pre-heateding, not heateding, fan turned on/off, smoke no smoke, damper open/closed, etc,etc. The flavour and the presentation of the final product is still quite nice, however I'm not a big fan of seeing the beads of sweat. The only thing that I can come up with is that the temp of the sausage may be a little on the colder side, 10C when putting into the smoker.