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Putting more smoke in ya sausage

post #1 of 7
Thread Starter 

I had a thought about this in regard to cold smoking.

Traditionally we extrude into a case and then hang and apply smoke.

 

What would happen if we lay out the "forcemeat" onto a cheese cloth or similar and placed it in the smoker, then afterwards extruded into cases,

wouldnt we end up with a far deeper smoke penetration, 

Anybody done this?

 

I'll be thinking of doing it next time round if nobody has had a bad experience from it.

post #2 of 7

johnyd, evening.....  I'm not sure about safety using that method.... it may be perfectly OK, but I don't know for sure.....  For more smoke flavor, you can always add liquid smoke and still smoke in the smoker.....  Dave

post #3 of 7
Quote:
Originally Posted by DaveOmak View Post

johnyd, evening.....  I'm not sure about safety using that method.... it may be perfectly OK, but I don't know for sure.....  For more smoke flavor, you can always add liquid smoke and still smoke in the smoker.....  Dave

yeahthat.gif

post #4 of 7
Quote:
Originally Posted by DaveOmak View Post

johnyd, evening.....  I'm not sure about safety using that method.... it may be perfectly OK, but I don't know for sure.....  For more smoke flavor, you can always add liquid smoke and still smoke in the smoker.....  Dave

 

Quote:
Originally Posted by boykjo View Post

yeahthat.gif

 

 

Johnyd   food for thoughts even if you cold smoke it you will raise the tamp and now the meat will dry out a bit .i can see a problem .
post #5 of 7

yeahthat.gif X3

 

Use liquid smoke, powdered smoke or smoked salt (you will need to adjust the salt in the recipe if you use smoked salt)

 

Putting the meat flat in a pan or whatever to get a better smoke to the meat and you might be calling some bacteria or other forms of nasty to grow. If you cure the meat before you do this you MIGHT get away with it.

post #6 of 7
Thread Starter 

Thanks for the comments guys. But you did kinda miss the main thrust of the question

 

It would be done to the same recipe as if it was in a sausage...... so it would have all the cure etc you would expect i understand the comment re loss of moisture but you could re apply it ( add more liquid ) after you had smoked it.

 

I think I will give it a try for just a 1 1/2 lb job just enough for a single salami.

post #7 of 7
I understand what you're wanting to do and I don't see an issue if it's been cured, but depending on the recipe it might be hard to stuff in a casing after it been setting awhile..
Let us know how it comes out.
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