www.sausagemaking.org

Hi All
After making a little over 80 lbs of smoked Kielbasa for the last 4 weeks I have a process that consistently makes great smoked sausage
1 Stuff Sausage
2 Dry 1 hour I put the sausage in the refrigerator (I also pat dry with Paper towel)
3 Hang sausage in the smoker
4 120F degrees 2 two hours
5 130F degrees 2 hours and add smoke
6 180 degrees until internal temp is 150F degrees
7 Remove form smoker and shower cold water
8 Bloom 1-2 hours
9 Refrigerate
Almost no shrinkage and great color I will have pics on my next production

Yep, that's about what I do too:

http://forum.sausagemaking.org/viewtopic.php?t=1953

Phil

x2 -conv-

I do very closely to what you are doing


Hot smoking: Start time: ____________
________- Move the cart into the hot smoker and place the internal temperature probe into the meat
________- Start temperature at 145 degrees F
________- Set timer for 30 minutes
________- After 30 minutes turn on the smoke
________- Reset the timer for 30 minutes
________- After 1 hour raise the temperature to 175 degrees F
________- Turn on wet bulb for humidity control
________- After 2 hours raise the temperature to 190 degrees F
________- Cook to 65 degrees C internal temperature and turn off the smoke generator
________- Cook to internal temperature of 68 degrees C
End time: _____________


Cooling Procedures: Start time: _____________
________- At 68 degrees C shut off smoker off and transfer the sausage to cold water tank for cooling
________- Once cool replace on smoke racks a hang so that you can give the sausage a hot shower
________- Hang to dry for about ½ hour
________- As soon as dry transfer to 4 degree C cooler for storage
End time: _____________