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Consistent looking sausage?

 
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Thwaaack



Joined: 11 Sep 2007
Posts: 7

PostPosted: Mon Oct 01 07 12:41 am    Post subject: Consistent looking sausage? Reply with quote

Every time I have attempted to smoke sausage or snack sticks, they end up looking inconsistent....some parts will be a nice, dark red, like you would expect, other parts will just be kind of a dark gray. Any tips on how to get it all to look the same?
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gil
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Joined: 17 Dec 2006
Posts: 92
Location: iowa

PostPosted: Mon Oct 01 07 4:24 am    Post subject: Reply with quote

I'm guessing a bit without seeing your sticks but make sure you have mixed your ingredients & meat well. And make sure you are letting the sticks sit in the fridge overnite so the cure "blooms" . I bought a mixing tub and now my big batches are consistant!
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Thwaaack



Joined: 11 Sep 2007
Posts: 7

PostPosted: Mon Oct 01 07 7:57 am    Post subject: Reply with quote

I'm pretty sure its mixed well, and I did leave them in the fridge overnight. It seems like the bits that are close to the edges are turning reddish brown, but the parts to the middle and front are not. The insides look about the same for all of them, it seems to just be the skin itself.
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gil
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Joined: 17 Dec 2006
Posts: 92
Location: iowa

PostPosted: Mon Oct 01 07 10:23 am    Post subject: Reply with quote

once and awhile i'll get a moisture drip where my smoke stack leaves my vertical chamber & will put a gray blemish on my casing if it is sitting at that spot.
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joelocalguy
BBQ Fan


Joined: 17 Feb 2005
Posts: 166
Location: Quincy CA

PostPosted: Tue Oct 02 07 9:04 am    Post subject: Reply with quote

One of the tips I heard of is to disolve the spices in water before you mix with the meat. It seemed to help the consistantcy.

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I drink SHINER BOCK while I BBQ, Use apple and oak Wood.
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BBQonICE
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Joined: 12 Nov 2007
Posts: 349
Location: Moose Jaw, Saskatchewan

PostPosted: Mon Nov 12 07 11:12 pm    Post subject: Reply with quote

I am assuming you ground your meat first then added the cure and spices?

Joe is right...we always mix spices and cure with liquid to ensure it mixes good. Just adding dry mix to meat does not work.
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