Smoking sausage in an Electric Smoker.

[gjennings]

I bought a Masterbuilt electric smoker and I smoked a few links last night. The only problem I had was the casings came out gray instead of red as I would have thought. The tips of the sausage ended up red but the rest was the gray. I smoked for them 3 hours. Any ideas?

[ChippyMotai]

I don't know the answer but I am very interested in hearing it.

[GR5]

I'm also interested. I'm using the wood method, but have been looking at the elecs for better temp control

[gjennings]

I'm thinking my problem is I had the water tray in full of water which added alot of humidity. I watched a video on youtube and only seen the guy with wood chips and his sausage looked as I was expecting.

[ame="http://www.youtube.com/watch?v=EPVrvt9hiJg"]YouTube - Smoking Sausage[/ame]

[gjennings]

I smoked some chicken and talapia this afternoon. Man that smoker is gonna get some good use..

[Maddox]

How hot did you smoke it? I have a Bradley electric smoker and Ive been thinking about smoking some links using just the heating element that creates smoke and not the cooking element.

[skeeteroneal]

Could have been your casings as well. Some types won't turn red except maybe on the ends just like you described. As long as your internal temp on your sausage is good, your fine.

[bowenarra]

Found this old thread. Any tips on smoking venison sausage in a masterbuilt electric smoker?
What size/type of casing? How long should it cook? At what temp?
Thanks!

[Shotgun Slim]

Did you use cure? Without the cure the meat will not turn reddish...although I don't know about the casing. Without cure you will wind up with smoke ring that dosen't penetrate the meat totally. It makes sausage look like it has tootsie roll center that is basically meat colored.

[Slick8]

Did you use cure? Without the cure the meat will not turn reddish...although I don't know about the casing. Without cure you will wind up with smoke ring that dosen't penetrate the meat totally. It makes sausage look like it has tootsie roll center that is basically meat colored.

^^^^^This is likely it^^^^^

[gargetter]

Watching

[Dirtymike]

A few things I can think of. Casing totally dry when you started smoking? What temp? As well as if you used cure or not. If no cure you should not be smoking it. If it was very warm and humid you could have steamed it which will make it grey. If your casing was wet it can also give you an off color. Usally more of a yellowish color IME. But that was with wood not electric. If it was thin smoke you may need to give it some more smoke. I been smoking low temp with thin smoke over night for 2-3 nights letting the fire burn out then putting them in the fridge while it warms up during the day them back in the smoker when it gets cold again.

[animalhse]

I have the m/b electric smoker and want to smoke some sausage links. Gonna season the meats with season mix from pruski's mt mkt. (includes curing salt) any ideas how long and what temp to set the smoker ???
Thanks

[BuckRage]

I use my MES for smoking sausage and they always come out deep mahogany color. I think you found the problem with using a water pan. No need for sausage as they have lots of fat. 3 hours is a long time also. I cook mine for 1 hour at 250.

[dfkoon]

Got my electric smoker just for sausage. Never had an issue with color or taste so I suspect you have a different problem