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My buddys and I made 20lbs worth of venison salami and I am going to smoke it at 180 degrees, I was wondering about how long to smoke it? They are about 5lb tubes.
yes we used a cured from our northern michigan jerky store. I have seen the temp recommendation but just wondering about time b/c i wanted to put it on before work tomorrow and set the timer
It depends on how thick the sausage is. I would wait until you have a day off, because you wouldn't want it to go above 155, and when it gets there you would want to put it in an ice bath to stop it from cooking further.
Why i ask is because the more your smoker has in it the longer it will take for the chubs to get to IT. 5 lb chubs can take some time. As for the 180 heat, watch so you dont fat-out the salami. Check the IT by your means and poke through the casing to the middle from the top down (if hanging) poke from the ends (if on racks). If you poke on the side or bottom (if hanging) you will loose moisture.
I pull my chubs from hanging at between 149-153, They will IT by themself by hanging to bloom.
Hope this helped you some. Ask if your not sure, im sure you will get a response.
I use an outside thermometer with the wire and prong. Stick it in the top of them and leave it. You don't have to open the door and loose the heat this way.
I actually use two of them to compare temps.
Also start out with lower temps, say in the 130 to 140 range and gradually raise them throughout the cooking process.
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