Sausage Rack ver. 1.0 - Done and Tested!

TentHunter

TentHunter

Moderator
Here are a few pics...

It tucks very nicely into the MAK 1 Star.
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I estimate these will hold about 14 - 15 pounds of sausage.
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I'm extremely pleased with the results!
 
Zephyr

Zephyr

New member
Boy, I wonder if that would work in my warm, cold smoker................ Zep
 
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ACW3

ACW3

New member
Nice job Cliff. I may have to make one of my own for my MAK. What did you make the frame out of? Details, details.

Art
 
SmokinMAK

SmokinMAK

New member
ACW3 said:
Nice job Cliff. I may have to make one of my own for my MAK. What did you make the frame out of? Details, details.

Art
Click to expand...
OK MAK Daddy - I see a challenge. A removable warming drawer with a sausage rack option. Quick release the warming tray and drop in the sausage rack. Do you accept the challenge? ;-)
 
Chili Head

Chili Head

New member
Ok cliff you have my attention on this. Your sausages..did they fat out at all? And what temp did you smoke em at? Are they cooked through! They look great! I'm going to have to make one of them racks..
 
TentHunter

TentHunter

Moderator
Chili Head said:
Ok cliff you have my attention on this. Your sausages..did they fat out at all? And what temp did you smoke em at? Are they cooked through! They look great! I'm going to have to make one of them racks..
Click to expand...

So far with all of my tests there has been No noticeable fat out. The trick is when I turn the MAK on, after cold smoking, I leave the sausage in the pit during the warm-up. This allows them to also warm up slowly so they're not shocked by higher temps.



Here are the basic steps I use with a pellet grill: Cold smoke first (with a tube smoker) for 2 - 3 hours (this is optional but you get better smoke penetration), turn the MAK on to "smoke mode", which is in the hot-smoke range of 165°-185° and take the sausage to an internal temp of about 154°.

After that I ALWAYS dunk them in a cold water bath to stop the cooking. This prevents any additional fat loss. It also helps the sausage stay plump and keeps the skins from shriveling & wrinkling.


These are Smoked Italian sausages from this batch.
As you can see there's plenty of fat marbling.
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