Thread: Sausage and Smoke Cooking

While I had written the weight of each chub on the tag attached to each I decided that I'd also write the start date and the weights on a Word Sheet.

163 grams
685 "
738 "
923 "

2509 Total grams

When I was turning the chubs to be able to read the tags I found that even though it's only been a couple of days the sausage had noticeably firmed up. I took the smallest one (that I'd made with what was left in the bottom of the stuffer and the stuffing horn) and the original weight was 163 grams today it weighed 160 grams. So it looks like things are processing nicely.

The chubs are supposed to lose between 35 to 40% of their weight before they are ready to eat. IF my calculations are correct if they lose 38% of their weight I'll be left with about 3 pounds 6 ounces of sausage to share.

What temp are you running your refrigerator at?

Originally Posted by 32t

What temp are you running your refrigerator at?

It runs between 38-40 degs F.

Originally Posted by cudarunner

It runs between 38-40 degs F.

Not arguing but that seems cold for curing sausage from what I remember.

What did they do before refrigeration.....

Those umai sausage casings are made to put the sausage, or meat to cure in the fridge. The casings let the water evaporate at a controlled rate. They prevent the meat from case hardening from drying too fast in the fridge. They work great. The rate of drying and humidity is as important as the temperature,

You begin the fermentation at room temp or above, then once it is going toss it in the fridge.

Right now I have some sausage in hog casings drying in the garage and some umai bag stuff in the fridge. both ways work.

Originally Posted by 32t

Not arguing but that seems cold for curing sausage from what I remember.

What did they do before refrigeration.....

According to UMAi mine runs a bit warmer than they would prefer.
https://umaidry.com/blogs/news/ask-m...-for-dry-aging

Now my old '40's runs between 34-36, but my rental's frig is turned down as low as it will go. It has the coils on the back of the frig and I keep them dusted so they are exchanging as much heat as they can.

UMAi insists that you can't use an old non frost free frig so I'd getting by with what I have available to me.

If I'm not mistaken back in the day things were dried in a cellar or perhaps a cave but I'm not sure.

Limited time offer on Open Box items at ThermoWorks--

https://www.thermoworks.com/open-box...21-Mulit-OP-cs

I have looked for these and they seem to be going away from what I want. I would like the option of going to higher temps.

Looking at those chubs reminded me of that old film "Motel Hell" with Rory Calhoun as Farmer Smith. He had a way with sausage and based on a true story out of Poland.

Just kidding of course.

ThermoWorks is discontinuing their Purple ThermoPens. Limited Supplies

https://www.thermoworks.com/?trk_msg...k4-closeout-cs