Originally Posted by smokersouth
Originally Posted by Smokin Phil
Also, in you second post, we found out more information than we had to start. As it turns out, you're not smoking the sausage, you're cooking it. That changes everything. It's hard for me anyway to draw a conclusion without having all the information.
So you're telling me the described sausage is "cooking" at 210 degrees?
I thought 210 with propane and smoking wood would be hot smoking.
The polite thing to do, when asking for advice, is not tell the recipient of your question "They are full of it".....
Smoking meats is done between 50 and 170 def. F... temps above 170 is cooking/BBQ 'ing with smoke according to Marianski....
Quotes from Marianski's Forum....
Smoking temperature is one of the most important factors in deciding quality. There is no steadfast rule that dictates exact temperature ranges for different types of smoking. A few degrees one way or the other should not create any problem as long as the hot smoking upper temperature limit is not crossed. Crossing this limit will significantly affect the look and the taste of the product. When smoking, the inside temperature of the smoker cannot exceed 170° F (78° C) for any extended time. At this temperature, fat starts to melt quickly. Once it melts, the sausage inside will be a mass of bread crumbs, have a greasy outside, will lose its shine, and will have an inferior taste. If your sausage:
•Is greasy on the outside.
•Contains spots of grease under the sausage.
•Is too shriveled and wrinkled.
•Has lost its shine and looks opaque.
•Is crumbly inside with little empty pockets.
It means that the internal temperature of the sausage was too high during smoking or cooking. The fats start to melt at very low temperatures and we don’t want them to boil and leak through the casings. When faced with excessive temperatures, they begin to melt, and there is no way to undo the damage.
Smoking Without Nitrates
For those who smoke meats without cures, it will be advisable to smoke them at temperatures well above the danger zone (>160° F, 72° C). Such a product will not be pink but will exhibit a typical grayish color of cooked meat. Adding cure to meats that will be smoked brings many benefits (explained later), one of them is preventing the danger of contracting food poisoning, known as botulism. Barbecued meats are smoked at much higher temperatures which eliminates the danger of Clostridium botulinum producing toxins.
Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke. The weight loss varies between 2-10%, with the difference being largely dependent on the time spent smoking. The surface of the product becomes quite dry but the inside remains raw. Because of the warm smoke, the product receives more smoke in its outside layers. This dry second skin helps increase shelf life, as well as prevent the loss of its natural juices. The color ranges from yellow to brown and has a little shine due to some fat moving outwards.
Warm smoke temperatures lie within the The Danger Zone (40-140° F, 5-60° C), which is the range of temperatures where all bacteria grow very fast. We may say that most bacteria love temperatures close to our body temperature, which is 36.6° C (98.6° F). Optimum growing conditions for infamous Clostridium botulinum are 78-95° F, (26-35° C) but it will still grow at 45° C (113° F). At those temperatures the only protection we have is the sodium nitrite (Cure #1 or 2) which should be added to smoked meats. As explained later in the book, the reason for using cures (nitrite) is not only to eliminate the risk of food poisoning (Clostridium botulinum) but to obtain the desired color, achieve better flavor and prevent the rancidity of fats.