- Oct 2, 2011
- 4
- 10
Ok, 1st.. Hey All! Rookie Smoker Enthusiast here. Some back ground, built my own smoker, ran a batch of venison/pork (20/5) mixed with PS Snack Stick Kit mix and some ad lib pepper and cracked red pepper.. Mixed the night before, put them in a LEM meat tub in the fridge over night, 2 hours at 105F ramped it up to 160F with Apple chips for smoke for 4 hours, then took chip pan out and let the heat get up for an IT of 155F. Then to the sink/cold water and ice to cool quickly..
My sticks taste pretty good, but there is this black film on them. I wiped it off a bit (read: as best I good quickly). No "numbing" tase on the tongue, don't taste overly smokey. But the black on the fingers, counter, meat tub, sink, etc.. has me concerned..
Thoughts: Creosote?
Poorly vented smoker?
Mine vents out the back top, not out the top.. I think I'm going to add another vent out the top.. thoughts?
Not dry enough whe I started smoking??
Also and off topic slightly, decided to go to smaller casings in the future. I have a 5# stuffer from Cabelas, will a LEM or other 3/8 tube work?
Thanks Folks.. gotta figure this out, absolutely despise paying for sticks, ring bolgna and summer sausage! I can do this!! I hope!
Jo
My sticks taste pretty good, but there is this black film on them. I wiped it off a bit (read: as best I good quickly). No "numbing" tase on the tongue, don't taste overly smokey. But the black on the fingers, counter, meat tub, sink, etc.. has me concerned..
Thoughts: Creosote?
Poorly vented smoker?
Mine vents out the back top, not out the top.. I think I'm going to add another vent out the top.. thoughts?
Not dry enough whe I started smoking??
Also and off topic slightly, decided to go to smaller casings in the future. I have a 5# stuffer from Cabelas, will a LEM or other 3/8 tube work?
Thanks Folks.. gotta figure this out, absolutely despise paying for sticks, ring bolgna and summer sausage! I can do this!! I hope!
Jo