Quick smoke question

[scrantny]

Hey Fellow Sausage Brethren....

Lets say I have a batch of sausage and only want to smoke it slightly.

will start out smoker temp at 100 to dry sausage for about an hour.

With cure added can I smoke it for say 1 hr at about 120-130 smoker temp and then bring IT  of the sausage up to 150 - 155 after that with no other smoke.

wanting this batch to be a light smoke and maybe complete this whole process in about 3-4 hrs. total.

Anyone see any issues with that process?

 

[mfreel]

I don't see why not.  You're looking at going from low 100s to about 180 smoker temp in a shorter amount of time.  If you really want a light smoke, don't put any wood on at all.  I've found that the residual "stuff" inside my smoker will still add a subtle hint of smoke.

 

[scrantny]

yeah that was a thought also... and would really cut the time down... I do actually want to put some actual smoke to it.

just wanting to try a batch with light smoke for the old folks in the family and the ladies who are not too exited about the smoke.

Im gonna give this a shot on my next run.

thanks for the tips brah.

 

[campchef1]

I only load my smoker one time in a cook good for one hour or so if you want a light smoke?

also the type of wood for light smoke flavor like alder, cherry or apple?

 

[scrantny]

I only load my smoker one time in a cook good for one hour or so if you want a light smoke?
also the type of wood for light smoke flavor like alder, cherry or apple?

I have free access to oak but I would have to buy alder, apple or cherry chunks. We use mostly oak and pecan in Louisiana because it is abundant.

I think one load of wood in the fire box might b the solution.usually I load it once an hour for 5-6 hours of smoke. We like it heavy down here.

Thanks for the tips.

 

[SmokyMose]

Since you're using cure you should have no issues...