First off, shout out to YooperDog. I just randomly selected him in the chat feature as I was looking for help. Jonathan or Austin needs to send this dude a hat! I am having issues posting and he worked to find a solution and ultimately just made me a new thread.
Impressed with this community already and proud to be a Wichita, KS native and have Waltons in my home town. The people in store have always been awesome.
That’s helpful, thanks! Can try water tray.
Do you think 90/10 is too lean? Would that lead to case hardening?
Thanks! I should have mentioned that every sausage (23 rolls) have the hard outside meat layer.
I do monitor IT or the sausages with four temp probes.
I agree, I do have hot spots. To help navigate this I put two temp probes in the sausages near the smoke stack, one on the top and one on the bottom rack and two probes on the opposite side also top and bottom rack. The smoke stack is my hottest area and opposite is coolest. When I have a temp delta of 10° F I rotate all the meat.
More Background:
I am cooking 20# batches at a time.
My temp schedule has been 150 (lowest cooker setting) for the first 6 hours and than I have to go to 160 to get anything past the finish line. Than (as mentioned in my question) I have to go from 160 to 210 in 10 deg increments to get the rest of the sausage finished - typically takes over 12 hours to finish them all.
hand mixing
sits overnight in fridge before cooking.
using waltons 11lbs stuffer
using high temp cheese
once meat hits 160 IT I ice bath for 30 mins and go direct to fridge overnight.
Background:
I am using a Yoder YS640
I am using 2.4” x 12” mahogany fibrous summer sausage casings
I am using sure gel and sure cure
I am using waltons SS seasoning (H, jalepeno, giggawatt and caraway/onion)
I am using 90/10 ground beef.
My primary questions are:
1.) Every time I cook SS about half of my product is done in 6-7 hours. The other half requires me to push my cooker to 205-210 to get it to the 160 IT. Why?
2.) We’ve had bad luck with the last two batches with the casing getting hard and/or the outer most layer of meat being hard and dry. Why?
First off, shout out to YooperDog. I just randomly selected him in the chat feature as I was looking for help. Jonathan or Austin needs to send this dude a hat! I am having issues posting and he worked to find a solution and ultimately just made me a new thread.
Impressed with this community already and proud to be a Wichita, KS native and have Waltons in my home town. The people in store have always been awesome.
I am the user that reached out to Yooper.
When I try to post a new topic i click “submit” and the post just minimizing to the bottom right of the screen in a chat looking bubble. Nothing actually posts.
Sorry to hi-jack this post —— but how the hell does one post a new topic? I typed a post and push the > at the top right. It disappears and a small orange chat bubble pops up in the bottom right.
