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new to smoking

post #1 of 12
Thread Starter 

  Hi, I'm a newbie to this site and completely new to smoking meat. I just purchased a new masterbuilt  Gen. 1. my biggest thing that I want to smoke is my own venison summer sausage but the way it looks, I'm going to have to use 2 1/2" x 12" casings. I'm trying to come up with something to set in on the top of the rack holders to help get the tubes up a little higher, but I still will have to use 12" casings. I've read a lot of stuff on this site and I'm not sure how to do this. should I use the water pan for SS ? and the wood chips , I didn't know I was going to have to load them every 20 to 30 min. I thought they lasted longer , any good ideals?  I'm not sure how to go about making the SS. I kind of like mine good and moist but not like mush. I'm not sure what recipe to use or what cure to use. does anyone have any good recipe's ? any help would be appreciated. I know my first round might turn out to good, but I can not afford to waste much meat.one reason I bought this smoker is I got a good deal at $ 125.00 new in box un-opened. thanks guys  

post #2 of 12
Thread Starter 

it's me, just if my post went through ?

post #3 of 12

Dean , type " venison summer  sausage" in the search box above your post and your answers for times and recipes are there . Good Luck and have fun smoking !

post #4 of 12
Quote:
Originally Posted by Dean L View Post
 

  Hi, I'm a newbie to this site and completely new to smoking meat. I just purchased a new masterbuilt  Gen. 1. my biggest thing that I want to smoke is my own venison summer sausage but the way it looks, I'm going to have to use 2 1/2" x 12" casings. I'm trying to come up with something to set in on the top of the rack holders to help get the tubes up a little higher, but I still will have to use 12" casings. I've read a lot of stuff on this site and I'm not sure how to do this. should I use the water pan for SS ? and the wood chips , I didn't know I was going to have to load them every 20 to 30 min. I thought they lasted longer , any good ideals?  I'm not sure how to go about making the SS. I kind of like mine good and moist but not like mush. I'm not sure what recipe to use or what cure to use. does anyone have any good recipe's ? any help would be appreciated. I know my first round might turn out to good, but I can not afford to waste much meat.one reason I bought this smoker is I got a good deal at $ 125.00 new in box un-opened. thanks guys  


Dean I just made a simple sausage rack, Here is a link to it

http://www.smokingmeatforums.com/t/174140/sausage-rack-mes40-w-step-by-step

post #5 of 12
Thread Starter 

  Hey, thanks guys, I did see a nice recipe I think I might try. and tropics, after I posted this I actually came up with something similar to your set up, instead of dial rods I was going to use some small flat wood and put some small screw hooks in and just hang the tubes on it, just need to set down an do a little measuring .    thanks again

post #6 of 12

Dean Flat strips work ,I used them on my 1st time Kielbasa, but I can only get 3 strips on the frame .

the rack enables me to get 5 for hanging with more space, in between the sausages.

post #7 of 12
Thread Starter 

I have another ?,   I would like to run a internal meat thermometer , would it hurt to just run the cord down through the damper hole and just close it as much as I can while smoking, I'd hate to drills any holes in this new smoker.   thanks

post #8 of 12

Dean you can run the meat probe down the vent. Do not close the vent,you will limit air flow, and have a stale smoke taste on your fine cooking.Hope this helps

post #9 of 12

Tropics has your bases covered, he builds an nice rack, check it out. 

 

DS
 

post #10 of 12
Thread Starter 

I just harvested another deer, I was wandering if it would be ok to go ahead and grind the burger, wrap, and freeze or just cube the burger meat wrap and freeze until I can get all stuff that I need to start smoking, pork, woodchips , rack built, thermometer , casings, seasoning , and so on. I read that I should grind it two times correct?   thanks

post #11 of 12

Dean IMHO I would cut large size for stew, you can always grind it later. Depending on the sausage you are making if it requires fine ground meat. I like the finer ground.

post #12 of 12
Thread Starter 

yeah, I want to try to make some summer sausage thought about using my grinder to fill the casings but I was wanting to add hi-temp cheese , so I guess i'll just fill it by hand

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