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First Try at Smoking

post #1 of 10
Thread Starter 

Well I did my first batch of venison sticks in the smoker. Actully first time ever using a smoker, it is propane. 50% pork / 50% venison. I started out at 130 for about an hour, bumbed it up to about 140 & added the smoke for 3 hours, then 160 till temp inside meat was 155 or higher with probe. Total time was about 7 1/2 hours.  Have a couple of questions. I checked several different sticks with the probe (taylor probe) as they were inside smoking, the tempature was at least 155 on all of the checks. After I removed them from the smoker I again checked the tempature after a  minute or longer with the tayor probe & the temps were anywhere from 140 to 120. My question is: Is it normal for the temps to drop that quick once you remove the meat from the smoker? It was about 30 degree's outside but I was inside a garage. Just want to make sure that I cooked the meat to the proper tempature. The other question has to do with the skin of the sticks. I used collagen 19mm for the casing. Although the taste was very good, the skin was VERY dry & a bit chewy. Ant thoughts on way this happened? The one thing I think I did wrong was when I added the chips to the pan to smoke after one hour, the chips lasted for the remainder of the time I smoked (about 6 1/2 hurs). From what I have read most only use smoke from 2 - 3 hours. I didn't think the chips would last that long.  

post #2 of 10
The snack sticks cool very quickly when you take them out. I live in mn and I always do mine in the winter. I wouldn't worry as long as you checked every rack and a few sticks from each rack. Because if your using 4 racks the bottom will get done way faster than the others. I always rotate mine quickly every 1.5 hours so they cook more evenly. But even then your still removing them at different times. I believe you need to hit 155 and hold that for 10 minutes. Per usda recommendations. As far as the casings go there is so many different kinds out there it's hard to say. But some are drier/thicker than others. I honestly cut out all the temperature changing and set it 200 for an hour then add smoke for the next 2 hours until they are done. Usually takes 3 hours. I also pull mine at 160 just to be safe but not necessary. Good luck and have fun
post #3 of 10
Thread Starter 

Thanks for the information. I had thought about rotating the racks as you suggested, I wil do that next time. All in all I was very pleased at the way they came out for my first time smokng. What ratio of venison to pork do you normally do? I did 50/50

post #4 of 10

Ratio depends on what your taste buds like. You wont go wrong with 50/50. It will always be moist at that ratio. On my snack stick I go pretty lean like 80/20. Some of the really dried stuff is quite lean. Once again it will depend on you like. Find what works for you and go from there. As far as temp I like to take mine to 152*-165* . If  doing all pork sausage I always go 160-165. Then into an ice bath or cold water bath to stop the cooking, hang up to dry and bloom. Pretty simple. I use a big ice chest with cold water from the hose dump all the sausage in there and let set 10 mins or so then drain and hang till cool. Hope this helps you.

 

HT

post #5 of 10
I usually do 70 venison 30 pork but it all depends on how moist you want them. Another suggestion for next time is cheese! I almost always put cheese in all my different kinds of sausage. Don't waste your money on the high temp cheese either. Buy shredded cheese in bulk and have it frozen when you mix. Helps keep your meat cooler also when you put it in frozen which always stuffs easier if your using a grinder. And yeah if you like the finished product the first time good job. It can be a bit tricky at first
post #6 of 10
Quote:
Originally Posted by Joshua Brede View Post

I usually do 70 venison 30 pork but it all depends on how moist you want them. Another suggestion for next time is cheese! I almost always put cheese in all my different kinds of sausage. Don't waste your money on the high temp cheese either. Buy shredded cheese in bulk and have it frozen when you mix. Helps keep your meat cooler also when you put it in frozen which always stuffs easier if your using a grinder. And yeah if you like the finished product the first time good job. It can be a bit tricky at first


just don't use too much cheese like i did one time..Use maybe 1.5lb per 10lbs meat is about right.

post #7 of 10
Quote:
Originally Posted by Joshua Brede View Post

Quote:
Originally Posted by Hoity Toit View Post


just don't use too much cheese like i did one time..Use maybe 1.5lb per 10lbs meat is about right.
oops hit the wrong button. Yes that is the exact ratio I use also
post #8 of 10
Thread Starter 

Cheese will be sure to be added next time .. I always wondered about the high temp cheese if it was really needed. I live in the UP of Michigan .. Average about 200+ inches of snow for the year .. Not to mention how cold it gets. So I will be headed to Florida after Holidays in our 5th wheeler .. Will be back in May & can't wait to continue with the smoking .. Thanks everyone for your information & have a Merry Christmas!!

post #9 of 10
Quote:
Originally Posted by tntnardo View Post
 

Cheese will be sure to be added next time .. 

 

And q-veiw of your process and results....................Thumbs Up 

post #10 of 10
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

 

And q-veiw of your process and results....................Thumbs Up 

 

 

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