TentHunter
Moderator
I did a second test run of my prototype sausage hangers for the MAK to check for spacing, height, capacity, even cooking, etc.
This is five pounds of Beef Kielbasa stuffed in collagen casings and tied into rings. Each ring weighs about a pound and is 23 - 24" long.
Catching some cold smoke (pellet tube-smoker).
Looking good. Time to insert a temp probe & let the MAK take over for some hot-smoking. One of the things I'm testing for is to be sure sausage rings this big won't cook too quickly, especially towards the bottom, and fat out.
Done! It's looking good and smelling great!
After cooling in the fridge overnight. SUCCESS! There's plenty of fat marbling throughout, no noticeable cavitation, great color and a nice deep smoke flavor & smell.
The black specs are course ground black pepper.
Now that I have the dimensions & spacing measurements, I can fabricate something a little nicer, sturdier and easier to get in & out of the grill.
Cliffy is happy!
This is five pounds of Beef Kielbasa stuffed in collagen casings and tied into rings. Each ring weighs about a pound and is 23 - 24" long.
Catching some cold smoke (pellet tube-smoker).
Looking good. Time to insert a temp probe & let the MAK take over for some hot-smoking. One of the things I'm testing for is to be sure sausage rings this big won't cook too quickly, especially towards the bottom, and fat out.
Done! It's looking good and smelling great!
After cooling in the fridge overnight. SUCCESS! There's plenty of fat marbling throughout, no noticeable cavitation, great color and a nice deep smoke flavor & smell.
The black specs are course ground black pepper.
Now that I have the dimensions & spacing measurements, I can fabricate something a little nicer, sturdier and easier to get in & out of the grill.
Cliffy is happy!
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