Smoking SS for the first time on the last day of the year!!!

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momofboys22

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Original poster
Dec 31, 2024
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SS 1231.jpg


Hi, I am a married mom of 2 boys, and my husband and I enjoy homesteading and making our own food. We have ventured into the smoked meat category. We have done smoked meat, aka pastrami and montreal smoked meat, and we smoke our own bacon. We have reently just started into pepperoni, summer sausage and pepperettes. This picture is todays 1st load of SS chubs and Peperette Coils. We had a nightmare of a challenge with the stuffing aspect of the pepperettes and will have to acquire a new tool to assist the next time. SO for now they are just loosely stuffed in hog casings.
Next load is a coil of pepperoni.

Smoked for 1 hour at 150 Deg with smoke and damper closed, than raised to 170 with damper 1/2 open until internal was 145. Raised temp to 175 and opened damper fully to finish to IT of 152. Hopefully will be anouther couple hours yet. I think it looks pretty darn good. Had to rotate a few of the coils so they dried out/finished the same.

Can someone explain as I am new what FAT OUT Means???
 
Looks like you're dealing with quite the drippings there!

I'm no expert on sausage, but some of the guys here are fantastic. I'll defer to them!!
 
Welcome to your new addiction (The Forums) ...

They all look good from here... Fat Out (means when fat renders/melts) happens when cooking temps get to high and/or to fast... Normally you will start temps at 120 or so... then raise temps ten degrees every hour until you finally reach a cooking temp of 170 (no higher or you risk Fat Out)... Then let them cook at that temp until IT reches 152 degrees... BUT ... To cook this way you MUST use cure #1 or Tender Quick Instant Cure (which is way to much salt for our liking)..

Starting at 150 degrees and raising temps to 170 within an hour will usually cause fat out... To hot to soon ...
 
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Welcome to the forum. Looks like some good work there. Can you expand a bit on your process? As well as what tool you think you need to stuff the hog casings, the pepperoni chubs look tight and good.
 
Welcome to your new addiction (The Forums) ...

They all look good from here... Fat Out (means when fat renders/melts) happens when cooking temps get to high and/or to fast... Normally you will start temps at 120 or so... then raise temps ten degrees every hour until you finally reach a cooking temp of 170 (no higher or you risk Fat Out)... Then let them cook at that temp until IT reches 152 degrees... BUT ... To cook this way you MUST use cure #1 or Tender Quick Instant Cure (which is way to much salt for our liking)..

Starting at 150 degrees and raising temps to 170 within an hour will usually cause fat out... To hot to soon ...
I have a commercial smoker that 150 degrees is the lowest it goes... I cant start it any lower....
 
Welcome to the forum. Looks like some good work there. Can you expand a bit on your process? As well as what tool you think you need to stuff the hog casings, the pepperoni chubs look tight and good.
we use a meat grinder to stuff with and a "bean Plate" but with the smaller casings for pepperrettes the fat was smearing way too much and it wouldn't stuff. We need to invest in a sausage stuffer!!!
 
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we use a meat grinder to stuff with and a "bean Plate" but with the smaller casings for pepperrettes the fat was smearing way too much and it wouldn't stuff. We need to invest in a sausage stuffer!!!
You have no idea how much simpler the process will be with a dedicated stuffer, it’s a completely different experience and very simple, best way to make sausage for sure . Ask any questions you may have, the folks here are full of experience and wisdom and very willing to help.
 
Thanks!! That seems to be the answer from everything I have read. Now it's just a matter of finding one within our budget!!
Happy New Year!!
 
Thanks!! That seems to be the answer from everything I have read. Now it's just a matter of finding one within our budget!!
Happy New Year!!
IMHO, I would look at the 5 pound stuffers if you plan on doing sticks/pepperettes. The larger stuffers make it harder to push the meat through the smaller stuffer tubes.
 
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