sausage in the 500 gallon build.

[bigtim665]

one of the big reasons for the 500 gallon build is smoking alot of like sausage, and jerky and the whole hog of course.
I was trying to draw it out and one thing I can not figure out how I want to do it and if it is the right way is how to have it ready for large amount of sausage. Thinking a bar or two across the top so I can hang the links up so they drain. When I laid them in the Bradley the seem to be greasy at the bottom Also do you think I should make the bar or bars removable so they do not get in the way if I go to do a large smoke so turkeys or alot of ribs.
Seems every time I tell someone I am building it I get a paper long order.

[Texas-Hunter]

one of the big reasons for the 500 gallon build is smoking alot of like sausage, and jerky and the whole hog of course.
I was trying to draw it out and one thing I can not figure out how I want to do it and if it is the right way is how to have it ready for large amount of sausage. Thinking a bar or two across the top so I can hang the links up so they drain. When I laid them in the Bradley the seem to be greasy at the bottom Also do you think I should make the bar or bars removable so they do not get in the way if I go to do a large smoke so turkeys or alot of ribs.
Seems every time I tell someone I am building it I get a paper long order.

If you are going to smoke sausage that is cured.. You need to smoke it low.... If you are having a issue with them (draining .. greasy) you are smoking them to hot... You are rendering out the moisture and fat..

Now if your are smoking fresh sausage, Yes! smoke it a bit hotter..

[bigtim665]

I did figure that one out. Still great summer sausage but I dang near burnt the cabin down. It was when I had trouble with keeping the bradely up to temp due to a loose cable and finished it in the oven

If you are going to smoke sausage that is cured.. You need to smoke it low.... If you are having a issue with them (draining .. greasy) you are smoking them to hot... You are rendering out the moisture and fat..

Now if your are smoking fresh sausage, Yes! smoke it a bit hotter..

[erain]

If you are going to smoke sausage that is cured.. You need to smoke it low.... If you are having a issue with them (draining .. greasy) you are smoking them to hot... You are rendering out the moisture and fat..

Now if your are smoking fresh sausage, Yes! smoke it a bit hotter..

great advice from Ken... should be smoking at a low enuff temp so the fat stays put in the sausage, when you have given them the desired amount of smoke take them to 152 and imediatly into an ice water bath or cold water shower. you can forgoe the 152 degrees if you wish but this is sausage that still would need to be cooked before consuming.

[curious aardvark]

use less fat in the sausage - it's an option :-)

How are you envisaging the lid on this thing ?

[bigtim665]

GOing to do a post on the lid. As I have a few questions for it.

use less fat in the sausage - it's an option :-)

How are you envisaging the lid on this thing ?

[Whisky Fish]

Thinking a bar or two across the top so I can hang the links up so they drain. When I laid them in the Bradley the seem to be greasy at the bottom Also do you think I should make the bar or bars removable so they do not get in the way if I go to do a large smoke so turkeys or alot of ribs.

When I did mine Tim, I made the bars removable. I used 1/2 pipe.
On one side I welded a 3/4 inch coupling on the other side I cut the coupling in half, lengthwise( to form a cradle) and welded that in place. Never had them fall out, even with all the trailering I've done. Yet it takes me a couple of seconds to remove em when I want to. Also you might want to hang other stuff (like bacon).

[bigtim665]

I like your idea. Wonder if it could be used with the rack mounts as I could have alot of rack space but stil stick the pig in there.

When I did mine Tim, I made the bars removable. I used 1/2 pipe.
On one side I welded a 3/4 inch coupling on the other side I cut the coupling in half, lengthwise( to form a cradle) and welded that in place. Never had them fall out, even with all the trailering I've done. Yet it takes me a couple of seconds to remove em when I want to. Also you might want to hang other stuff (like bacon).