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Venison Ring Bologna - Page 2

post #21 of 28
Quote:
Originally Posted by Brooksy View Post

Let's clarify this don't put cold meat in a hot smoker quote. I'm guessing you're meaning when making sausage that is a rule? I'm new to the sausage making arena so want to make sure I'm doing it the best way possible. I always put my ribs,butts,chuckies and chicken or whatever else I'm smoking straight from fridge to smoker. Just want to clarify for myself and any other newbie to sausage making and smoking in general


The cold meat in the smoker "rule"..... Cold meat or sausage will allow condensate to form on the meat.... Not good mixing smoke and water.... I think it makes "acid rain"... bitter, acrid flavor on the outside of the meat or sausage... Warming the sausage/meat in the smoker, before applying the smoke, will overcome that awful taste... usually can be detected by a tingling sensation on the tongue..
I preheat the smoker to 120 ish and place the product in the smoker... after awhile, for cold smoking, I lower the temp to 70 ish and smoke.... for warm smoked foods, start the smoke and leave the smoker at 120 ish or raise to 140 ish... I prefer to smoke at 140 or lower as to not have the fat start to render.... then stop the smoke and cook the meat/sausage to final internal temp (IT)....
post #22 of 28
Quote:
Originally Posted by DaveOmak View Post

The cold meat in the smoker "rule"..... Cold meat or sausage will allow condensate to form on the meat.... Not good mixing smoke and water.... I think it makes "acid rain"... bitter, acrid flavor on the outside of the meat or sausage... Warming the sausage/meat in the smoker, before applying the smoke, will overcome that awful taste... usually can be detected by a tingling sensation on the tongue..
I preheat the smoker to 120 ish and place the product in the smoker... after awhile, for cold smoking, I lower the temp to 70 ish and smoke.... for warm smoked foods, start the smoke and leave the smoker at 120 ish or raise to 140 ish... I prefer to smoke at 140 or lower as to not have the fat start to render.... then stop the smoke and cook the meat/sausage to final internal temp (IT)....
See its interesting to see how others do things. I've never had an issue with an acrid taste on my food. I start the smoker get it up to 225/250 then put my meat on right from the fridge. I've recently built an electric uds for my sausage making so i could get the lower temps every one talks about.
post #23 of 28
Quote:
Originally Posted by Brooksy View Post

See its interesting to see how others do things. I've never had an issue with an acrid taste on my food. I start the smoker get it up to 225/250 then put my meat on right from the fridge. I've recently built an electric uds for my sausage making so i could get the lower temps every one talks about.

Try the method suggested.... Dry the surface of the meat and have it at 80 deg F or so.... then smoke below 140 for a couple hours and then finish cooking.....
See if you can tell the difference...
post #24 of 28
Quote:
Originally Posted by DaveOmak View Post

Try the method suggested.... Dry the surface of the meat and have it at 80 deg F or so.... then smoke below 140 for a couple hours and then finish cooking.....
See if you can tell the difference...
I'll try it
post #25 of 28
The sausages look awesome as always! You are one of the sausage kings of this site!
post #26 of 28
Care to share the recipe? Looks nice!
post #27 of 28
That looks awesome Rick ! icon14.gif
post #28 of 28

Hi guys! That looks great! Where would the recipe posted? Would love to try that!

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