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2
Posted on 6/6/20 at 12:40 am to Loup
What are u using as a rub?
Posted on 6/6/20 at 5:09 am to Loup
I'm not sue what an onion would have on the color. Make sure your casing are dry and have formed a pellicle before you add smoke. I let my casing sit overnight to dry. Then when I do put them in the smoker (at about 130 degrees) I don't add smoke for about an hour.
Lots of times when I smoke bacon I dust the top of the slab with granulated onion and garlic and I sill get a great smoke color.
Lots of times when I smoke bacon I dust the top of the slab with granulated onion and garlic and I sill get a great smoke color.
This post was edited on 6/6/20 at 5:20 am
Posted on 6/6/20 at 7:01 am to unclejhim
quote:
I'm not sue what an onion would have on the color.
It added a lot of extra moisture. The sausage was sweating a lot more than usual.
Posted on 6/6/20 at 7:08 am to pdubya76
pdub.... that looks awesome. I want to build one for my backyard, too. Was gonna do it out of wood since I’m not a welder. Reckon u could build me one for a nice fee? lol
Sorry for hijack
Sorry for hijack
Posted on 6/6/20 at 7:20 am to bossflossjr
Thank you. It was a good bit of work but has been good to have and is used all the time. I originally wanted it to be able to take it to different places to cook. It’s like moving a gun safe so it stays put. I have about $12-1500 in this one.
I work shift work in BR and welding on projects is my hobby on my days off. I’ve never charged anyone. I’m adding a gate to a utility trailer for a friend this week. Sorry for the hijack.
OP.... what kind of casings are you using? You may have noticed the heat pushing water droplets out and the sausage sweating. Mine doesn’t start to take on color until it dries out. Did you cure it?
I work shift work in BR and welding on projects is my hobby on my days off. I’ve never charged anyone. I’m adding a gate to a utility trailer for a friend this week. Sorry for the hijack.
OP.... what kind of casings are you using? You may have noticed the heat pushing water droplets out and the sausage sweating. Mine doesn’t start to take on color until it dries out. Did you cure it?
This post was edited on 6/6/20 at 7:40 am
Posted on 6/6/20 at 9:04 am to pdubya76
quote:
.... what kind of casings are you using? You may have noticed the heat pushing water droplets out and the sausage sweating. Mine doesn’t start to take on color until it dries out. Did you cure it?
Natural hog casings. Yes, I used cure. I'm going to let the second batch smoke longer today. I was drunk and impatient last night. Ready for bed lol.
Posted on 6/6/20 at 9:19 am to Loup
Mine took about 4.5-5 hours to get the color I wanted at around 180. Good luck to you today.
Posted on 6/6/20 at 12:12 pm to pdubya76
Humidity, length of smoke, and amount of fat can affect the color.
Amount of fat is not really a noticeable issue on the outside of the sausage, maybe just a little, so you can rule that out.
Length of smoke - the more smoke, the deeper the color.
Humidity is a tricky subject in smoking sausage. The more humidity, the less color but the more smoke penetration. You have to find the balance, just play with it and find your best method.
Amount of fat is not really a noticeable issue on the outside of the sausage, maybe just a little, so you can rule that out.
Length of smoke - the more smoke, the deeper the color.
Humidity is a tricky subject in smoking sausage. The more humidity, the less color but the more smoke penetration. You have to find the balance, just play with it and find your best method.
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