English - Need sausage help

[atcNick]

Siara, Thanks for the response.

 

The sausage was definetly dry. I stuffed it on Sunday and was planning to smoke it that day but I had a problem with the smoker so I smoked it on Monday. The sausage was in the refrigerator overnight and right before I smoked it I put it back on the smoke sticks for 30 minutes. There was no visible moisture on the surface.

 

About the smoker issues, I think I will built one or buy a smoker before I try to smoke sausage again. I have a few ideas in mind.

 

I dont use the WSM because I think it's a little too small for sausage since I wanted to hang the sausage to smoke. I didnt want to have grill mark indentions on the sausage. Its difficult to keep low temps in the WSM as well.

 

I think you're right about the circulation of smoke issue. The lower hanging part of the sausage had less color change than near the top of the smoker.

 

I have Polish Sausage recipe book by Stanley Marianski and I believe the farmer's sausage recipe is in there, I will have to double check. Thank you for the offer though. Can you tell me what sausages would be good for a beginner to make? Thank you very much for your help.

[Siara]

Was the sausage hot after smoking?

 

 

Can you tell me what sausages would be good for a beginner to make?

I recommend farmers sausage for the beginner. The less possible steps to follow, and pay attention on each step.

 

One more tip, before you will mix different type of wood, try each one separate.

Some can give flavors which you may dislike.

[Gość vtec]

I've just set up an english version of our forum: http://wedlinydomowe.pl/en/

This topic is closed and moved to the new forum.

 

Wersja angielskojęzyczna naszego forum zaczęła właśnie działalność pod adresem: http://wedlinydomowe.pl/en/

Ten temat zamykam i przenoszę do nowego forum.