Smoking salami/pepperoni help needed.

Discussion in 'Sausage' started by senorkevin, Jan 28, 2015.

  1. senorkevin

    senorkevin Smoke Blower

    Can anyone please help?

    I have been smoking (on my ECB) salami and pepperoni in synthetic casings. The problem I have the is when I insert the temp. probe, all the oil/juices come spurting out.

    Is there a way I can resolve this or can I buy a infrared thermometer for internal temps.? 
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    You can get a Maverick or other type Probe and insert it at the beginning
     
  3. Hello there. Can you provide more info? Like smoking temps? The only time I've heard of smoking salami is cold smoking with no heat. As far as pepperoni, I know this can be done the dry cured way or the hot smoked low and slow way like Bears sticks, so again we'll need more info to help.
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I hang my sausages and insert the probe on the top of the sausage . 
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Smoke the sausage at 140 F--- 60 C for 24-36 hours...   the fat won't melt...
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm kinda partial to the smoking schedule I use for my Bear Logs (all beef).

    After starting a Pellicle in the Fridge overnight:

    Preheat smoker to 130˚, and put smoking racks, with meat on, in smoker.

    After about 1 hour, get a nice amount of smoke going in smoker (I used an AMNS loaded with Hickory).

    After a total of 3 hours, bump heat up to 150˚.

    After 2 more hours, bump heat to 170˚.

    After 2 more hours, bump heat to 180˚.

    Keep heat at 180˚ until internal temperatures of logs are all 160˚ or more.

    Mine were 161˚-165˚-161˚-160˚-160˚-160˚-168˚ when I removed them.

    Throw the logs into ice water to get them down to about 100˚, or below.

    Pat them all dry, and put them in a dry bowl.

    Put them in fridge, uncovered, overnight to cool down & mellow out.

    Bear
     
    Last edited: Jan 28, 2015
  7. Good info, I'm taking it all in

    Gary
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Yep that. 
     
  9. senorkevin

    senorkevin Smoke Blower

    It's not cured salami/pepperoni it is cooked. I try to keep it at

    140 to dry

    150 to smoke

    180 until 165 internally.

    I tried cooking/smoking some the other day and it took 20 hours! Damn you ECB!

    If I am cooking more than 1 piece do I insert the probe at the beginning and when it has reached internal temp I just assume all the others are cooked?
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I stick all of mine with my Thermapen to make sure they're all at least 160° in center.

    Bear
     
  11. Sounds like good advice   better safe than sorry

    Gary
     
  12. Senor, it's common for a low and slow smoke to take a long time. Above you say "it's not cured...it is cooked". Are you saying that these sausages have no cure in them at all? 
     
  13. senorkevin

    senorkevin Smoke Blower

    Well they have cure in them because I'm cooking in my ECB at low temps.
     
  14. senorkevin

    senorkevin Smoke Blower

     I have a digital probe and cook to 165 but what I am saying is that when I insert the probe and break the casing, all and fat and juices spurt out. That is what I want to avoid.
     
  15. If you're cooking at low enough temps than you should not have any liquid fat to spurt out. If there are juices that are liquid and you put a hole in the casings, then there's no stopping them from running out....unless you stick the sausage at the start of smoking.

    There have been a couple of low temp smoking schedules posted in this thread. I'd suggest following one of them. They will produce a sausage that will not have juices running.
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't use casings. Mine are all "Unstuffed".

    However unless you get a better answer, I'd go with Tropics (above), "Put the probe in before you start".

    Since it's cured, it shouldn't hurt anything.

    Bear
     
    Last edited: Jan 30, 2015
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    A infrared thermometer will not check internal temp. You will need a probe type thermometer to check internal temps. I suggest you verify your smoker temp also with a remote therm... Not sure what type of sausage you are smoking. Pictures speak a thousand words. Post up and show us what going on......
     
  18. senorkevin

    senorkevin Smoke Blower

  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    I understand your question, but like I said above I don't use casings, and I never had that problem when I stick each piece with my Thermapen to check for 160° IT.

    We have to find somebody who uses casings, and knows why you can't stick them at or near the end of the smoke without the juices squirting out. How long does it squirt??  Maybe it's just a little & it doesn't matter.

    And as Joe "boykjo" said, an Infrared therm only measures surface temp.

    Bear
     
    Last edited: Feb 3, 2015
  20. senorkevin......I've made TONS of slow smoked sausages in casings and have NEVER had this problem. I've said it a few times already in this thread, but I'll say it again. You are smoking too hot if you are getting juices squirting out! A couple low and slow smoking temp schedules have been posted so follow them.

    The short answer? If you have juices flowing then the fat has melted. If the fat has melted, then you're smoking too hot. I hope I don't have to type this again....
     

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