Newbie question
Posted: Tue Apr 09, 2019 10:56 pmHello All-
First, let me thank you for being a bunch of fun people who want to make folks happy with good food. I have enjoyed reading-the posts and the helpful attitude displayed. I tried to make polish sausage several years ago and while it tasted good, it lacked "presentation". After reading all the information on this site I realize what I did wrong and am looking forward to trying again.
My "machine" is a Traeger pellet grill and it is not possible to control it to start at 120 and incrementally increase the heat 10 degrees per hour as most recommend. I have a thought for a work-around and would like your opinions. I have cold-smoked using the Amazin (stainless steel mesh box/tube filled with pellets) device; it seems to get my chamber up around 90 degrees. Assuming I am starting with stuffed and air-dried links, could I hang them in the Traeger for 3+ hours with the Amazin device producing smoke and then poach them in water on the stove? I could incrementally raise the temp of the water bath and then when my IT hits 154, hit them with a cold water bath. Would I get my smoky flavor? I'm trying to figure this out without adding another machine around here. Thanks for the help!
First, let me thank you for being a bunch of fun people who want to make folks happy with good food. I have enjoyed reading-the posts and the helpful attitude displayed. I tried to make polish sausage several years ago and while it tasted good, it lacked "presentation". After reading all the information on this site I realize what I did wrong and am looking forward to trying again.
My "machine" is a Traeger pellet grill and it is not possible to control it to start at 120 and incrementally increase the heat 10 degrees per hour as most recommend. I have a thought for a work-around and would like your opinions. I have cold-smoked using the Amazin (stainless steel mesh box/tube filled with pellets) device; it seems to get my chamber up around 90 degrees. Assuming I am starting with stuffed and air-dried links, could I hang them in the Traeger for 3+ hours with the Amazin device producing smoke and then poach them in water on the stove? I could incrementally raise the temp of the water bath and then when my IT hits 154, hit them with a cold water bath. Would I get my smoky flavor? I'm trying to figure this out without adding another machine around here. Thanks for the help!
Smoking followed by poaching works fine; be sure your Polish recipe has some cure #1 in it.