My apologies, and Thank you.
I recently got into smoking sausage after purchasing a different brand of smoker that I picked up locally. I did not see any Smokin-it smokers locally, nor had I even heard of them. I bought what was available, a SmokinTex 1400 that I had also never heard of at the time. It was the first stainless smoker I ever heard of since had never been in the market before.
Since I was not getting the best results making sausage, I searched my manufactures forums but found little concerning sausage. I then googled for hours to figure out what I am doing wrong. I came upon your forum and many pages of information on sausage making and temperature control (my main issue), yet not quite the info I was looking for, or not that I understood correctly anyway. For example, most info on Auber controllers are for older versions. Most people are able to hang sausage in room temperatures less than 80 degrees, etc and many posts do not address my particular issues. I have at least ten hours of searching and reading as much as I could and want to thank you all for the knowledge that I have gained. I hope you allow me to hang around and aquire more knowledge. I am not trying to take advantage of you in any way, and do understand your loyalties to your brand.
I have been trying to figure out if I am putting too much sausage in at one time, or if I can stuff a large batch and smoke in smaller batches, with some being in fridge for a couple days. Almost every post or video anywhere online simply says refrigerate overnight. Nothing stating 12-72 hours is OK for instance. Most meat processing sites use much different equipment. With so many variables it makes it difficult.
Thanks again.
I recently got into smoking sausage after purchasing a different brand of smoker that I picked up locally. I did not see any Smokin-it smokers locally, nor had I even heard of them. I bought what was available, a SmokinTex 1400 that I had also never heard of at the time. It was the first stainless smoker I ever heard of since had never been in the market before.
Since I was not getting the best results making sausage, I searched my manufactures forums but found little concerning sausage. I then googled for hours to figure out what I am doing wrong. I came upon your forum and many pages of information on sausage making and temperature control (my main issue), yet not quite the info I was looking for, or not that I understood correctly anyway. For example, most info on Auber controllers are for older versions. Most people are able to hang sausage in room temperatures less than 80 degrees, etc and many posts do not address my particular issues. I have at least ten hours of searching and reading as much as I could and want to thank you all for the knowledge that I have gained. I hope you allow me to hang around and aquire more knowledge. I am not trying to take advantage of you in any way, and do understand your loyalties to your brand.
I have been trying to figure out if I am putting too much sausage in at one time, or if I can stuff a large batch and smoke in smaller batches, with some being in fridge for a couple days. Almost every post or video anywhere online simply says refrigerate overnight. Nothing stating 12-72 hours is OK for instance. Most meat processing sites use much different equipment. With so many variables it makes it difficult.
Thanks again.