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Prick Summer Sausage Casings
We always prick natural casings, however we are not sure about collagen etc. casings. We used to prick them before putting them into the smoker. We tried smoking without pricking them, and I did not notice any difference. Should we or shouldn't we -
Making Summer Sausage
You should be okay. They say to not put the sausage into the smoker until it is room temp. Now if was very warm in the kitchen, then I probably would have refrigerated it.- hydrostan
- Post #2
- Forum: Food Safety
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Not as Spicy After Smoking
...or do certain spices hold up better? We always use habanero sauce and red pepper flakes. Maybe paprika, chili powder, Cayenne...???? -
Not as Spicy After Smoking
Hey guys I appreciate the input! So, it sounds as if we need to increase the spices as the smoking/cooking process "mellows" our mixture? -
Not as Spicy After Smoking
No, just took it out of the mixer and into the frying pan -
Not as Spicy After Smoking
I hope there is a simple explanation to this: It seems every time we smoke sausage or pepperoni, the finished product is nowhere as spicy as the mixture before smoking. Today we made some pepperoni, using 80% venison and 20% pork shoulder. Into the mixture we put a small can of chili peppers... -
water pan in smoker
In my Smokey Mt smoker today I smoked 2 summer sausage chubs. I have always put the pan in with water, but one chub was fairly long so I couldn't use the pan. The problem was that the bottom of this chub burnt a bit as it was too close to the fire pan. I guess I need to shorten my chubs!- hydrostan
- Post #9
- Forum: General Discussion
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Smoked Venison Pepperoni
- hydrostan
- Album
- Comments: 0
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Smoked Venison Pepperoni
Today we tried for the 1st time, making some smoked Venison pepperoni. I used 4# of well trimmed venison, and 1# of nice fatty pork shoulder. I used spices from Cabela's and added some pepper flakes and garlic to the mix. I smoked for 4 & 1/2 hours, and took it out when the internal temp was... -
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- hydrostan
- Media item
- Comments: 0
- Album: Smoked Venison Pepperoni
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- hydrostan
- Media item
- Comments: 0
- Album: Smoked Venison Pepperoni
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How did you come up with your screen name?
Agree and agree- hydrostan
- Post #1,989
- Forum: For New Members
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How did you come up with your screen name?
If that is a picture of one of your calls callmaker60, you do a great job!- hydrostan
- Post #1,987
- Forum: For New Members
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How did you come up with your screen name?
Is that a falcon???- hydrostan
- Post #1,981
- Forum: For New Members
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MES 40 Questions
Wow, thanks Chef Jimmy! You pretty much covered all my questions. I didn't realize that there would be temperature swings in electric smokers. Here we thought it was pretty much confined to the gas models. Thanks again for all the good information.- hydrostan
- Post #3
- Forum: Electric Smokers
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MES 40 Questions
I currently have, and have had a Smokey Mountain propane smoker for better than 15 years. While it has served me well, it is getting old, and I'm getting tired of constantly having to adjust the gas flow to keep the temperature somewhat stationary. I have been reading about the Masterbuilt...- hydrostan
- Thread
- Replies: 2
- Forum: Electric Smokers
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How did you come up with your screen name?
I grow a lot of vegetables using hydroponics. My name is Stan...so "hydrostan" it has been for awhile.- hydrostan
- Post #1,727
- Forum: For New Members
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Double Smoked Hams---Times 4 (Step by Step)
What a great post! I have used the same recipe (I'll post it tomorrow) for years and have been wanting to try a different one. I'll surely try this one! -
Summer Sausage Smoking: 2 Methods
] We use both 2 1/2 and 3" casings. Personally, I prefer the 3" casings. I'll attach some pics
