Summer Sausage Questions

mj-air23

Smoke Blower

Original poster

Sep 10, 2007

142

10

Jamestown, North Dakota

• Mar 24, 2008

• #1

I am planning on making some venison salami this weekend. A couple questions I have are: Do I fill and use my water pan when smoking the salami and after I bring salami up to temp, how long do you dunk it in the water bath for? Are there any set times and temps in the smoking proceedure? Thanks for the help.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Mar 24, 2008

• #2

As long as you have good low temp regulation without the pan you don't need it, but remember not to go too high in temps- you'll cook the fat out of the sausage. As far as the bath, just long enough to drop the temps down below 90 or so. If it's not cured, chill all the way to 40, and watch your smoking time between 40 and 140.

 

fireguy

Smoking Fanatic

Jan 17, 2008

823

10

Husker Country

• Mar 24, 2008

• #3

Richtee couldnt have said it better... Just curious how much your making?

hope all goes well, good luck

 

mj-air23

Smoke Blower

Original poster

Thread starter

Sep 10, 2007

142

10

Jamestown, North Dakota

• Mar 24, 2008

• #4

I am only making a 15 pound batch. I am going to make it with high temp cheddar and jalepeno. I will also be doing some country syle ring sausage and some venison bacon. I want to get all the venison taken care of before things start to warm up around here.