too smoky

[in. pred]

i did another batch of summer sausage yesterday. due to a couple things it took longer to get to temp than normal. because of that the logs took on to much smoke. is there a trick to tame them down some? tasted it this morning and its just too smoky for most i think. at least it was only a 1# batch. lol

thx for any help

 

[jcam222]

Maybe remove from casing and wipe the outside down with water or even vinegar.

 

[chopsaw]

Sounds like you might have had some evap cooling going on , and got some acrid smoke on the outside .

 

[in. pred]

these are just rolled logs no casing. maybe ill try rubbing them under cold water. i usually wipe them off before putting them in fridge for the night. i did not do that this time. i tried wiping them off this morning but maybe wasnt enough.

thanks for suggestions!

 

[in. pred]

was kinda hesitant to was my sausage. lol but the bark was pretty tuff and wasnt an issue. rubbed them good under cold running water. i wiped them dry and set in fridge open to dry more. tate test later was less smoky for sure! still very smoky taste but not boldly offensive.

thx again!

 

[zwiller]

Slow down man, park in the fridge a week before you judge. I might sample but rarely touch my stuff until a week or so. Next time, set the product out a few hours at room temp to take the edge off before smoking.

 

[SmokyMose]

What sort of smoker are you using?

 

[voyager 663rd]

Maybe you're putting them in too soon?

ie even though the temps may be right, are you getting that thin blue (not white) smoke coming out of the vents?

If white, wait till it's blue-ish then put the meat in.

 

[in. pred]

turns out im the only one that thought it was too smoky. but like zwiller said i was trying it pretty fresh. today i broke it out for a buddy to sample. he liked it and i thought it taste better too. it definitely tamed down after 2 days in the fridge. i usually only smoke for 1.5hr then finish in oven. just to get that hint of smoke and color a ss has to have, imo. this is the first time ive had an issue with bad smoke flavor in a couple decades. lol im, use to mesquite and apple too not hickory. so that mite have a sharper bite to it im not used to? when i short smoke and oven finish, its tame and ready to chew the next morning.

these sausages arent cured, hung, fermented, mixed with pork or in casings as traditional summer sausage. these are made in a day to be eaten in the next couple. as little chemicals and fat go into these as i can get away with. i started making these so i dont have to eat the store crap. hate that teeth coating of fat in that crap. dont need all the preservatives in them either!


as always, this is a great place to learn!!!

 

[mneeley490]

Slow down man, park in the fridge a week before you judge. I might sample but rarely touch my stuff until a week or so. Next time, set the product out a few hours at room temp to take the edge off before smoking.

Same thing applies with smoking cheese. FYI.

 

[in. pred]

indeed i think cheese is way worse than meat. been through that.