Mine are 13" from the top of one rack to the top of the one below it.
We cut the links to 19" and fold them in half to get them to easily slide into 11" vacuum bags sideways. Anything longer and its a PITA or a waste of bag space. 13" is more than enough to hang them and not touch the links above or below.
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Do you use steel rebar rods, or did you go stainless or aluminum? I ask because I like your idea of not tieing the sausage but instead hanging it upside down and I want to do the same. My only thing is I want to do it for dry sausage that will hang in there for a week to ten days while drying and im not sure if the rebar would have negative affects on the meat/casing as they have some surface rust? Maybe just sand them down and a thin coat of food grade oil is good enough?
Do you use steel rebar rods, or did you go stainless or aluminum? I ask because I like your idea of not tieing the sausage but instead hanging it upside down and I want to do the same. My only thing is I want to do it for dry sausage that will hang in there for a week to ten days while drying and im not sure if the rebar would have negative affects on the meat/casing as they have some surface rust? Maybe just sand them down and a thin coat of food grade oil is good enough?
Do you use steel rebar rods, or did you go stainless or aluminum? I ask because I like your idea of not tieing the sausage but instead hanging it upside down and I want to do the same. My only thing is I want to do it for dry sausage that will hang in there for a week to ten days while drying and im not sure if the rebar would have negative affects on the meat/casing as they have some surface rust? Maybe just sand them down and a thin coat of food grade oil is good enough?
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Steel rebar. Wiped them down with cooking oil once. Never had to do it again. The temp is not hot in my cold smoker, and I keep the rods stored inside my smoke house. Not sure how it would effect dry sausage
Steel rebar. Wiped them down with cooking oil once. Never had to do it again. The temp is not hot in my cold smoker, and I keep the rods stored inside my smoke house. Not sure how it would effect dry sausage
Alright I will give this a shot. Im not hot smoking either so should be good.
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