trouble with venison jalapeno cheddar smokies

bdgr · Mar 17, 2013

I made a first attempt at making some smokies with venison. I followed a recipe online and cured them overnight with morton tender quick cure. I then put them in the oven at 130 degrees for an hour the recipe said it was to dry out the casing. I then smoked them for two hours at 165 and then increased them to between 180-195 for two hours. Where I ran into problems is after this 5 hr regime I was only getting a temp of 100, but the sausage were starting to shrivel and had attained a really nice dark color. I didnt know what to do and they seemed like they were getting over done. I shocked them in a water bath and they are in the fridge, but now I am worried are these going to be safe. I hope I didnt just ruin all that meat.

Also I am sure this has been discussed before, but what type of thermometer probe for in the smoker and in the meat do you guys recommend

THANKS

skelso98 · Mar 17, 2013

I have a batch of jap/ cheese smoking now. I use an electric smoker. 1-2 hours at 130 with the door cracked open to help dry them. Then I gradually raise the smoker temp to 160 (over a couple of hours) and watch the IT until it hits 152.

One issue I ran into today is we are doing 200+ pounds so we have (2) smokers going. I have never used the one that doesn't belong to me. After almost 8 hours, IT is 144. I got a different digital thermometer and put it in the exhaust vent. Turns out the smoker temp was maxing out at 145 with the dial set to 160!

So my advice to you is get a second thermometer and double check your temps.

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boykjo · Mar 18, 2013

180-195 was plenty hot to get them done. I suspect your therm is bad and the sausage is ok. I would cut one open and check for doneness just in case.

I use a cheapo from wally world

BGKYSmoker · Mar 18, 2013

IMHO I would not use a probe in sausage, fat next to the probe can give false temps. Better to use a thermapen type and check IT every couple hours from the top of the chubs.

bdgr · Mar 18, 2013

yeah I am doubting my thermometer I measured it in boiling water and seemed fine, but this sausages look done. I have an oven therm in the smoker and it doesnt vary from the traegers therm by more thas 5 degrees. Its my first attempt at a cured product and I am spooked will cut into one tonite when I get home from work. Thes are big around as brats I cant imagine them not being done with 5 hrs of heat/smoke.

Thanks Mike

sound1 · Mar 18, 2013

X2 on the thermapen. Handy, accurate, and a very slim tip.

bdgr · Mar 18, 2013

Had one tonight tasted good next time will add more jalapenos but not a bad first effort. cut into one and they were definitely done. I only had an old dial therm probe that was pretty fat good for using in big cuts of meat but not saugage. I think I will invest in the thermapen before my next batch. thanks for all the input.

Mike

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trouble with venison jalapeno cheddar smokies

bdgr

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