44lbs. Cajun/ Italian Sausage

[Johnny Quest]

I decided ta crank up the Stainless smokehouse today since my buddy shot me a Doe sunday.. He is in south texas and thier season ends this weekend.. I hope he gets another one today or tomorrow...
Its in the smokehouse drying now, Fixin ta put the smoke to em...





smoker at 110..with fan running for circulation.



44lbs. on the top rack on 4 bars, i can fit 1 more bar up thier for a 50+ per level..
Finisher pics in a bit...

[Johnny Quest]

Booyaa!!! smokin...

[BAR "G" BBQ]

I see good eats on the horizon; man a ring of that would sure go good with a side of eggs tomorrow morning fer breakfast.

[Johnny Quest]

Late night,,,,, Its done , cooled and drying now...

[bigbob73]

I'm insanely jealous of your smoker. good work! Is it all done with cold smoke?

[Johnny Quest]

no its done with an electric element and cooked to 152 internal temp... Fully cooked and smoked... I can cold smoke in it tho... with just the hot plate and the sawdust it maintains 85 deg. Cheese is a must in this thing...

[Johnny Quest]

I'm insanely jealous of your smoker. good work! Is it all done with cold smoke?

You can build one just like it for around 600.00. Just check out the school auctions for a cheap box that doesn't work.. They go between 180 and 300 dollars... the rest is just you doing the fitting... If ya need info I'm here ta help...

[bigbob73]

right now I'm using a masterbuilt electric. It's only flaw is not a lot of smoke at lower temps.

[Johnny Quest]

thro a cheap walmart electric hot plate in the bottom with a stainless pan full of saw dust on it... You'll get smoke then.....

[bigbob73]

thro a cheap walmart electric hot plate in the bottom with a stainless pan full of saw dust on it... You'll get smoke then.....

Genius! thanks!!

[bigbob73]

Try as I might, I just can't get that nice color your getting. I tried drying them first, but they stay too moist in my smoker. do you use anything besides cure to enhance the color?

[Papa Tom]

OK Bob get yourself a cardboard box....you might have to buy a dishwasher......

[bigbob73]

OK Bob get yourself a cardboard box....you might have to buy a dishwasher......

LOL, I actually will be bying one soon! Actually, I think my biggest problem is getting the sausage dry enough before smoking. I light smoked them at 100° for a couple of hours, but they sweat too much. should have had more air circlulating. the box will help.

You want them to be just kinda tacky when you put them in the smoke. I had one of those little electric smokers ( so called 20#'r) and I really never liked it as I would get moisture build up at times and other times it seemed to dry out the sausage. It could have been a operator problem but I gave up and sold it. Really the cardboard box worked fine if you got a sample of that summer sausage you could see (and taste).

[Johnny Quest]

bob I'm sorry for the delayed responce.. I have an electric exaust fan on my smokehouse.. It really helps in the drying process... I dry mine at 110 ta 120. for 45 minutes with the exaust fan runnin , then cram the smoke to em.. I smoke the piz out of em also. you can see from some of my pics how much smoke I'm throwin at em...
Any time ya need ta ask for help or just have a question.. I'm here...