mrobisr what are the thin sausages hanging to right in your pic?
I’m prepping for making semi dry pepperoni…
smoking summer sausage venison / pork at around the suggested mix ratio . followed all pre smoking suggestions with prep using suggested cook temp. cycle
using 30 inch masterbuilt smoker lay three 2.5 x 24 inch logson top two racks only the element side fried a few of the ends . QUESTION … should i put additional water tray on rack below where they get fried ?? or rotate during smoke and when to rotate ? other than this issue the rest turn out perfect in appearence thanks
heagerty666 my Master Built does the same. The heating element is the culprit so you need to rotate to reduce the dried end. The rotation will vary with your smoke schedule. Keep some notes on when you see that happening and back it up about 30 minutes and rotate around. If you can hang them all the better. Remember if you’re looking, your not cooking.
thanks yes i take notes evrytime… i wraped the bottom two rack over element with foil … when they reach the four hour mark and bump temp to 175 i am gonna rotate and yes fast so it wont slow down cook… hate opening it lol
I have a Master built and have had the same problem.
I now run mine to 130 on a probed chub knowing som will be 140.
I then take them to the souse vide to finish and take them to 153 and hold them for 3 hours there.
They are moist and no fat burnout.
JCPepper Yeah, that sous vide finish thing is really changing how a lot of people are finishing their sausage at home. It cuts hours off and prevents overly dried sausage.
I had the same problem for years until last week I switched to a vertical offset converted to propane. With the burner off to the side instead of under the sausage I no longer get over done bottoms and under done tops. I also can do 24 inch casings now instead of having to settle for 12 inch cases to keep the bottoms from overcooking. Dyna glo signature vertical offset. Paid $150 for mine brand new and robbed a burner from my turkey fryer.