Texture Problem with smoked sausage
Posted: Mon Oct 25, 2004 12:47 am
Hello
I have a texture problem with my smoked sausage. Made a batch of polish sausage using whole pork butts (20lbs) and a few lbs of beef (4 lbs).
Added appropriate spices, prauge powder and soy concentrate. Smoked starting at 100 degrees and raising every hour till a smoker temp of 160-165 degrees was reached (used one pan of hickory saw dust). Smoked for 6-8 hours until internal temp of 152 degrees was reached.
Problem is that the sausage has great flavor, looks to be moist but has a grainy texture (saw dust like) and impacts a dry flavor in the mouth. The sausage also appears like it did not bind/melt together like it did during previous attempts. Not sure what I did wrong. The sausage looks good although it did shrink more than usual. Bloom is a perfect dark red, while the flavor is excellent.
I can only think that either I was smoking to hot, to long, or I did not use enough soy concentrate for binding purposes.
I would appretaite any advice or ideas concerning what went wrong.
Thanks
RUGBYWAZ
CLEVELAND, OHIO, USA
I have a texture problem with my smoked sausage. Made a batch of polish sausage using whole pork butts (20lbs) and a few lbs of beef (4 lbs).
Added appropriate spices, prauge powder and soy concentrate. Smoked starting at 100 degrees and raising every hour till a smoker temp of 160-165 degrees was reached (used one pan of hickory saw dust). Smoked for 6-8 hours until internal temp of 152 degrees was reached.
Problem is that the sausage has great flavor, looks to be moist but has a grainy texture (saw dust like) and impacts a dry flavor in the mouth. The sausage also appears like it did not bind/melt together like it did during previous attempts. Not sure what I did wrong. The sausage looks good although it did shrink more than usual. Bloom is a perfect dark red, while the flavor is excellent.
I can only think that either I was smoking to hot, to long, or I did not use enough soy concentrate for binding purposes.
I would appretaite any advice or ideas concerning what went wrong.
Thanks
RUGBYWAZ
CLEVELAND, OHIO, USA