FOr my hot Italian sausage I normally add 1g of Calabrian pepper powder and 1.5g of red pepper flakes. Hope this helps
Summer Sausage using a Bradley Smoker stall question
I bought a new Bradley smoker. Used it to make summer sausage and the meat stalled and it took 20 hours to get to the appropriate internal temperature. I did have a bowl with liquid in the bottom of the smoker. Was that a mistake or what did I do something else wrong?
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Bradley’s, at least my (2) Bradleys were notorious for displaying the wrong temps. Make sure you have an ambient temp probe inside the box to show you the actual temp and adjust accordingly. I fought with this for a long time. Not sure if this is your issue, but thought I would mention it.
lab1175 Two other options are increase the relative humidity in your smoker with a large bowl and either automotive sponges or dry wick towels or pull your product at about 130 and finish it up in water. Both are covered here https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing and here https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing/2
But what lkrfletcher says is also a good point, very good chance that your smoker is lying to you!
Thank you you y’alls responses.