Effect of different smoking methods on the quality of pork sausages

[BurntWeenie]

Effect of different smoking methods on the quality of pork sausages

An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS).Pork sausages were prepared by employing CS (T[1] ) and by ...

www.ncbi.nlm.nih.gov

 

[indaswamp]

I don't consider Liquid smoke a smoking method. At that point, you are just adding a flavoring that happens to be smoke. Maybe it's just semantics, but when I think of a smoking method, I think of hot, warm, or cold smoking. OR wet smoking. Or grilling.....

 

[BandCollector]

Way too technical for me. . .I'm happy with the results I am presently getting. . .so why change?

Just me,

John

 

[chopsaw]

Just me,

You're not alone .

 

[Brokenhandle]

That reminds me of my college chemistry class. Huh? And suddenly have the urge to drink copius amounts of beer! It worked in college...I got a C!

Ryan

 

[BandCollector]

chopsaw

Several years ago my best friend and I did some Snow Goose hunting in the Moundville area of MO.

Is that anywhere near you?

John

 

[indaswamp]

That reminds me of my college chemistry class. Huh? And suddenly have the urge to drink copius amounts of beer! It worked in college...I got a C!

Ryan

That prompted a second study:
Effect of different drinking methods on the quality of pork sausages

 

[chopsaw]

Is that anywhere near you?

No . That's on the west of the state . If you came down HWY. 70 you drove right past me , and a bunch of duck clubs and conservation areas . I live just up from the Mississippi river . I'm 40 minutes northwest of St. Louis . Hwy.70 and 79 north .

 

[BandCollector]

That reminds me of my college chemistry class. Huh? And suddenly have the urge to drink copius amounts of beer! It worked in college...I got a C!

Ryan

Ryan,
I was in college during the Vietnam era of our nation's history. I was careful about majoring in beer drinking and carelessly neglecting my other studies. . .So beer drinking became my minor.

Since then, I have gotten a doctorate!

John

 

[Brokenhandle]

I bet I could have gotten a B if I knew what good scotch was back then...or more importantly could afford it! Professor sure liked his scotch!

Ryan

 

[chopsaw]

Effect of different drinking methods on the quality of pork sausages

I was gonna say my biology major Son makes sure I know all the bad effects of the things I eat and drink .

 

[BurntWeenie]

I have the best of both worlds. Chemistry and Toxicology

 

[BandCollector]

No . That's on the west of the state . If you came down HWY. 70 you drove right past me , and a bunch of duck clubs and conservation areas . I live just up from the Mississippi river . I'm 40 minutes northwest of St. Louis . Hwy.70 and 79 north .

Thanks,

I really enjoyed my visit to your state and had a chance to do some sight seeing as well as trying some of the rib joints in St. Louis. . .I almost burst!

John

 

[BandCollector]

BurntWeenie

Love your Avatar!

John

 

[BurntWeenie]

Way too technical for me. . .I'm happy with the results I am presently getting. . .so why change?

Just me,

John

But feel free to geek out on bbq/smoking gadgets

 

[chopsaw]

I really enjoyed my visit to your state

Did you make the Hill section ? Even if you just buy to take back home . Great Italian food . Old world markets and mom and pop walk in's .

 

[BandCollector]

Did you make the Hill section ? Even if you just buy to take back home . Great Italian food . Old world markets and mom and pop walk in's .

Unfortunately no,

The hunting limited us as to time spent sightseeing. May have to make another trip with my wife.

John

 

[BandCollector]

But feel free to geek out on bbq/smoking gadgets

My wife already thinks I have waaaaay too many but that never stopped me!

John

 

[pushok2018]

when I think of a smoking method, I think of hot, warm, or cold smoking. OR wet smoking. Or grilling...

Exactly my thoughts.....

 

[zwiller]

Cool part about these papers are:

Conclusion
Based on the results of various parameters studied in the present investigation, it may be concluded that though hot smoked sausages (T1 formulation) were found to be superior in terms of the prevention of lipid oxidation, microbiological, and sensory indices, LS-treated sausages (T2A, T2B, and T2C) could maintain the same to a desirable level up to the 15th day of refrigerated storage.

Interesting results! Won't lie, if they had oak flavored I'd already be using it.