- Apr 12, 2024
- 7
- 7
Hi from Eastern Ontario, Canada. We farm, hunt and fish. We are retired. We travel. I have a Masterbuilt Sportsman Elite Propane Smoker...actually gifted it to my husband years ago, but I tend to have control of the outdoor cooking. He does the outdoor providing!
I have used it for a variety of things. Mainly fish. BUT recently the cost of getting our wild game pepperettes made by our favourite Western Ontario Mennonite family business went up. We are making our own sausage and pepperettes. We mixed a lot of our own seasoning, but have now found a supplier of awesome seasoning mixes. We use coloured collagen casings for our pepperettes. We have all the equipment needed for mass production.
We got into some serious mass producing of pepperettes lately and I just can't seem to get the temp/time perfected. I am doing them on the racks, 4 racks, top shelfs. I have found it necessary to rotate the racks top to bottom and front to back to even out the process.
I have watched several video's with all sorts of suggestions.
So, right now, I am drying for about 30 minutes at 130 deg., then smoking for 1 hr at 130 deg, then up to 150 for an hour then 170 until "done".
What I am finding is the internal temp is getting to "done" before the exterior has taken on the nice wrinkly dry texture.
Suggestions?
Would I be better off hanging instead of racks? My fear was the bottom, closer to the heat source, getting done too fast.
One youtube suggested drying for an hour before going in the smoker. One suggested adding water to the pan during the smoke process. Some start at 110 deg.
I am sure there is a lot of trial and error. I think I am on batch 4 of 12 lb batches! Some seem better than others.
Of course outdoor temp and wind etc have a huge factor. Windward side doesn't get there as fast as leeward side. So I find myself turning racks!
I am looking forward to hearing others experiences and suggestions.
Thank you!
I have used it for a variety of things. Mainly fish. BUT recently the cost of getting our wild game pepperettes made by our favourite Western Ontario Mennonite family business went up. We are making our own sausage and pepperettes. We mixed a lot of our own seasoning, but have now found a supplier of awesome seasoning mixes. We use coloured collagen casings for our pepperettes. We have all the equipment needed for mass production.
We got into some serious mass producing of pepperettes lately and I just can't seem to get the temp/time perfected. I am doing them on the racks, 4 racks, top shelfs. I have found it necessary to rotate the racks top to bottom and front to back to even out the process.
I have watched several video's with all sorts of suggestions.
So, right now, I am drying for about 30 minutes at 130 deg., then smoking for 1 hr at 130 deg, then up to 150 for an hour then 170 until "done".
What I am finding is the internal temp is getting to "done" before the exterior has taken on the nice wrinkly dry texture.
Suggestions?
Would I be better off hanging instead of racks? My fear was the bottom, closer to the heat source, getting done too fast.
One youtube suggested drying for an hour before going in the smoker. One suggested adding water to the pan during the smoke process. Some start at 110 deg.
I am sure there is a lot of trial and error. I think I am on batch 4 of 12 lb batches! Some seem better than others.
Of course outdoor temp and wind etc have a huge factor. Windward side doesn't get there as fast as leeward side. So I find myself turning racks!
I am looking forward to hearing others experiences and suggestions.
Thank you!