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Long Smoke times questions - Page 2

post #21 of 35
Thread Starter 

So your saying I can smoke during the day .. Fridge it and then continue on the next day ?

post #22 of 35
Yeah, smoke them, then let them rest and smoke again. and storage in between smokes I would think you'd want to maintain the same 55°-65° temp called for in the recipe, and not refrig'ed
post #23 of 35

I dont think i would smoke, fridge then smoke again as you could end up with something undesirable.

 

I have cold smoked, bumped the temp (no smoke) then lowered and continued the smoke.

post #24 of 35
I wouldn't fridge then either, I make them when conditions are right so I can leave them hang in the smoker.
post #25 of 35
Thread Starter 

nepas what is the temp you bump to on the No smoke ? I am just perplexed by this ..

Perhaps I will start with something like Summer Sausage or the soppersata , also want to do Chorizo and well till I have more time and cooler temps think the others are going to have ta wait :) but if you have any good spicy salami recipe's I should try that are maybe faster for this time a year please let me know :)
thanks for all your help

post #26 of 35
Not sure why you'd want to bump the temps up, but the recipe you referenced calls for a thin cold smoke at 60-64°, so that's the temp you'd want to keep whether in smoke or resting. My temps in CNY never got above 45 today so it would be easy to maintain 60-64.
post #27 of 35
Quote:
Originally Posted by RitaMcD View Post

nepas what is the temp you bump to on the No smoke ? I am just perplexed by this ..

Perhaps I will start with something like Summer Sausage or the soppersata , also want to do Chorizo and well till I have more time and cooler temps think the others are going to have ta wait :) but if you have any good spicy salami recipe's I should try that are maybe faster for this time a year please let me know :)
thanks for all your help



IE

 

Cold smoke at 60-80* for anywhere from 3-12 hours then bump to 140 (no smoke) Depending on what i'm making.

 

All this is not that hard. If you know about cures, times, temps, R/H then your good to go.

 

Dry cure fridge with temp, humidity control.

306

 

post #28 of 35
Thread Starter 

I am so making that fridge .. My Husband thinks I am totally nuts laugh1.gif  But hey if you can't learn something new every day and or try something new every day how am I suppose to keep preserving and such alive ..

Do you have a link for a dry cure fridge ... I looked and looked and still have not found one like yours ... Guess I will be on creigslist and amazon for a while wife.gif laugh1.gif

post #29 of 35
Quote:
Originally Posted by RitaMcD View Post

I am so making that fridge .. My Husband thinks I am totally nuts laugh1.gif  But hey if you can't learn something new every day and or try something new every day how am I suppose to keep preserving and such alive ..

Do you have a link for a dry cure fridge ... I looked and looked and still have not found one like yours ... Guess I will be on creigslist and amazon for a while wife.gif laugh1.gif



Not many links out there.

 

TSM has one you can go by.

http://www.sausagemaker.com/tutorials/chamber/curing_chamber.html

post #30 of 35
Thread Starter 

Thanks this is a great link just what I needed  super.gif  Now .. the ole man is really gonna kill me when I make us drag this down to the basement laugh1.gif

post #31 of 35

my 2 cents. I only read a couple of replies and I agree with both.They both implied that you should research it a little and have a definite plan . Although " salami " takes on many different definitions in the general conversation  within sausage making " salami" is a very specific and distinctive product . True "salami " making is almost a  meat preparation method of its own. If one is talking about the common " salami" that uses certain spices and is smoked and dried a little that is different than the true salami which in many cases is not smoked at all. I would put the  first that i described as what we call "cooked Salami  "if one wants to learn about authentic salami there is a very good book ( i can not recall the Title ) sold by "The Butcher and Packer  , a sausage supple company in Royal Oak Michigan. You can google them. I have absolutely no conecction to them other than i have purchased items there.I saw the book on the shelf and looked it over.It has an exotic sounding french name but it is good.  I dont mean to split hairs about " salami " but true salami and the common product a lot of sausage makers started with ( and I love It ) are very diiferent products . Sorry to ramble.Weisswurst

post #32 of 35
Thread Starter 

Thank you Weisswurst .. I will check into the book ..  I am by no means even going to touch any fermented or other wise until I have a full understanding on how it all works ..
I was just shocked at the 5-7 days smoke time because well that would be hard to achieve .. 

post #33 of 35
Thread Starter 

I just downloaded that book also ... Thanks for the heads up ... I have seen the name posted quite a few times icon_cool.gif

post #34 of 35

Here's one more link to homemade curing chamber. Check out this guy's charcutterie receipes while you there. Good stuff.

 

http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/

 

Cheers

post #35 of 35
Thread Starter 

Thank you :)

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