Recent content by smoking rj

Ah. Understood. My mistake was not wrapping it first go round with foil since I didn't use casings. Electric smoker smoking that low of a smoke is hard. Like I said. It will be retired and my 40 inch gas smoke hollow will be used from now on. For low temps like that. I'm pro on the wood...

Ok I thought I submitted that post a long time ago. After wrapping in foil, setting to 170 convectional bake, I brought internal temp to 152, cooled and it has turned out fine. It finished cooking without hardenning or anything else. So that answered my question now. Yes you can recook summer...

Everything else was correct. Except here is what I didnt do. And I learned this today after recooking one. I didn't use casings, I should have completely wrapped in foil with drainage holes. My question was a concern with whether I would ruin an already cooked, but not all the way, summer...

I am trying a small one. They may just need refridgeration to harden them up. I'm new at smoking SS. Have done only a few batches. The ones in casings did better than without. I have a new smoke hollow gas smoker will use after Christmas and ditch the electric one

Fast = taste

Based on my internal meat thermometer it only got to 135 max. My electric smoker was screwing up and I broutght it to the oven after 5 hours. The temp according to my thermometer didn't move up again and it sat on 125 after the move for an hour at 170. I had to quit. This morning cutting it open...

My venison summer sausage doesn't look like it reached its internal temp of 152. Seems a little undercooked. Would it hurt to recook it at 170 until it reaches 152 or will it ruin it? Thanks Rj

Is it ok to freeze for a week or so, or even leave in a COLD fridge, a summer sausage mix with cure, for more than 3 or 4 days. Say, if I made the mix tomorrow, but didn't smoke it for a week, is it ok to cure that long? Just curious. I want to process all of my meat tomorrow, but cant smoke...

Crazy buzzard..thanks so much for your help. It was a total success this time. used my sister from Alaska's recipe and your method of cooking. And of course, real tender quick. Thank you!!

Thanks everyone. I have been enjoying the recipe newsletters for years. Now the forum. Glad to be here

Thanks again. You have been tons of help and thanks bmaddox for the Amazon help.

Thanks Bmaddox. Yes.. I found it and ordered 12 pounds (6 - 2# packages). Not going to try and do like I thought Adolphs was. In a week or so I'm going to try this venture again. SO.. CrankyBuzzard, I may have you on alert LOL. I am also going to do some Bratwurst. No smoking involved, but the...

Also, in a batch of 5 pounds, how much powerdered milk would you suggest? Thanks

I will, and thank you very much. I can smoke regular meat pretty darn good, including whole deer hams, but I'm new to smoking summer sausage. Make a great Breakfast sausage as well. SS is my project to conquer!! lol. I'm pretty sure that the lack of any curing at all is a big deal here in my...

I Gotcha on that tenderizer. I cant seem to find Mortons Tender Quick Cure any more, will have to search for some online I guess. Thanks for that.. I didn't use casings on these batches, but I have some on order. I will take a pic of the meat this evening when I get home. Thanks for the help...