Smoking Bulk Sausage

[quietwatersfarm]

Got to smoke some large volumes of bulk sausage for use uncased. What to hold it in while smoking??

Wondered what folks do in this situation?

I have plenty of big diameter fibrous casings that I could fill to hang, would his work do you think??

Any pointers welcome

[wheels]

Hot smoke?

Phil

[crustyo44]

A friend of mine smoked uncased sausage meat on a Teflon coated mesh sheet with 6mm squares.
The meat layer was about 30 mm thick.
You could try stainless mesh if the Teflon coated variety is hard to find.
Good luck.
Jan.

[quietwatersfarm]

Phil - Hot smoke yes, sorry should have been more clear.

Jan - This order is looking for a log of uncased meat. Could torchon in cling film and chill down to set but its a bit of a faff as I would then need to unwrap and hope it held while messing about smoking

[wheels]

This order is looking for a log of uncased meat. Could torchon in cling film and chill down to set but its a bit of a faff as I would then need to unwrap and hope it held while messing about smoking

I was thinking along the same lines as Jan, but if it's got to be presented to the customer as a log I'd go for a large casing and an easy peel one if possible, this firm seem to sell them:

http://www.kalleuk.co.uk/products/default.asp?sectID=2

..the N or P look possibilities?

HTH

Phil

[quietwatersfarm]

Phil, I have about a mile of 125mm diameter ez peel fibrous casing (i often use it for burgers too )

[wheels]

I thought that may be the case, and that's good. It seems to be the logical answer.

Were you thinking that there may be another option?

Phil

[quietwatersfarm]

tbh I was just concerned that the casing might suck up too much of the smoke - may be being daft but the smokiness of the product is key and with a natural/edible casing (which is all I normally use) this isn't an issue. Should penetrate ok you think?

[NCPaul]

I use ex peel casing for hot dogs and they take smoke fine for me, it's not 125mm diameter though.

[wheels]

I've never done this myself, so I'm talking 'off the top of my head' here, but am I correct in assuming that the sausage will be broken up when used? If so, it would be whether the smoke would penetrate enough to ensure that each bit was smokey - particularly with a hot smoke - that would concern me.

It's not a problem with a sliced product as you're eating a bit of everything at once, but it's something I'd want to test with a sausage that's to be broken up (if that is the case). However, I'm not sure that this wouldn't also be the case even if the sausage was uncased, or in a natural casing.

Have you used sausage 'broken up' that you've smoked in natural casings? Does the smoke penetrate throughout? If it does, maybe that's the answer - but I assume that there's a cost implication if you use them?

Phil

[quietwatersfarm]

you have explained my own concerns. but this is a slicing job I believe so just some decent penetration and flavour willl suffice i think.

[wheels]

As it's a slicing job, I'd certainly try one in a fibrous casing.

Phil

[saucisson]

How about a few of these, one of the photos shows a rollup job. http://www.ebay.co.uk/itm/Barbecue-smok ... 41843b9b2e

[onewheeler]

Those look like the non-stick mats that Aldi sometimes sells as a special. I've got a few, they get used in the cold smoker for small things like nuts that would fall through the holes of the grid that's usually used for bigger stuff. Work fine for that and they're OK in the oven for similar purposes.

Martin/

[Wunderdave]

Can you just smoke it as a log direct on the grate with no casing? If the bind is strong it shouldnt' fall apart at all. For aesthetics you might not want to do this though as it will leave imprints on the bottom.