Made 6 pounds each of chicken fajita and smoked jalapeno sausage yesterday. They turned out great I think I like the chicken better than the pork now. If you use chicken for cured sausage always use sure gel add about 20 to 25 % more seasoning than you do with pork. Also I mix mine for at least 6 to 8 minutes with hand mixer. After stuffing just smoke as you would pork except bring internal temperatures to 165.
Smoking sausage in my GMG
Looking for tips on using my GMG for smoked sausage. These have a minimal setting of 150, which I figure is probably low enough to be ok, though not ideal.
What are people doing with pellet grills for their smoked sausages? I also considered seeing if I could make the Louisiana grills cold smoke box work on my Jim Bowie, as it attaches where the smoke stack attaches. I would think I could figure out a way to get them connected pretty easy as well.
Interested in everyone’s thoughts, and how I can begin making some snack sticks, summer sausage, etc!
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by Tex_77
Jonathon should have some content out soon on using pellet grills for smoking sausage. He will be using a Camp Chef pellet grill, but I would say what will work for one pellet grill should generally work for all pellet grills.
I have done them on my Traeger. The lowest setting on it is “smoke” and it will run about 165 degrees. The next lowest is 180 and then 200. I started on the smoke setting with a small 4x4 propping the lid open. That dropped it down to 130 degrees. Then swapped out the 4x4 with a 2x4. That gave me 150 degrees. Then closed the lid and dialed to 180 till done. I also stole a rack out of my Masterbuilt and used a carriage bolt in each corner to give me racks. Swap the sticks from the bottom and top racks every hour or so or the bottom will cook faster.
Midwest_kc Yeah, the camp chef starts at 160° and the day I did snack sticks on it the outside temp was 15° or something so I didn’t want to play around with propping the lid. Camp Chef has a built in upper rack so I placed them on there and we just ran it at 160 for around 2 hours and then upped it to 180 until the IT was 160, ice bathed it and let it sit out for an hour or so.
I was surprised at how well the sticks did, not any bursting and what I would call small amounts of case hardening. They had a pretty good snap both right away and after they sat out. However, after bringing them out the next day for vacuum sealing I noticed that the casings didn’t have the best “feel” to them. This had happened once before when I laid out sticks for an hour in front of a fan and then put them in the cooler overnight. I think what is happening is that the casing is overdry and then it picks up too much moisture from the fridge. I can’t prove that but it seems to be the only thing these two batches could have had in common.
This would have been released by now but we had a malfunction with a memory card so we are going to reshoot it.
Correction, it was -5° not 15°. We finally broke our cold snap here and I swear people are walking around in t-shirts in 30 weather because it feels so much nicer!