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Venison summer sausage ?
Posted By: TC
Date: Saturday, December 4, 2004 at 10:10 p.m.
My question is how long should it take to smoke/cook a smoker full of 2-1/2"dia. x 24" sausage cooking at the proper heats. (loaded question) I was talked into smoking venison summer sausage for a butcher. (16) sticks went in the smoker at noon today. The butcher instructed me to start out drying at 110F for 1 hour. Next 135F for 3 hours with smoke. Next 155F for 3 hours with smoke. Then 165F for an hour or 155 internal meat temp is reached. Well that adds up to 8 hours and at that point today the meat was at 120F. At the 10 hour mark and the cooker temp averaging 165F the meat was at 125F. Looking to me that these won't be done until the wee hours of the morning instead of the 8 hours I was told. I am using a calibrated digital thermometer to monitor smoker temps and a calibrated instaread thermometer to check the meat temp. (Just checked tonight in boiling water) Was the method I was told to use correct for summer sausage? With 18mm beef sticks I Have sucess going right from the drying/smoking stage of 100F to 170F and take meat to 145F. I have never done larger diameter sausages like this before so I just went with the instructions that were given to me by the butcher. Either my smoker temps or time to cook are off. I don't have a problem waiting for the meat to cook as long as I'm not drying it out.
Any suggestions would be appreciated!Still smokin'
Tom
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