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Post by Hoosier Hunter on Jan 13, 2007 14:32:50 GMT -5
We'll I got my new smoker, put er together, seasoned it and I'm ready to go. For my first batch I used the LEM Summer Sausage Seasoning and mixed 70% deer with 30% pork. Stuffed them into 1-1/2"x12" casings. Water in the pan, hickory chips in. I have an internal temperature probe in one of the sausages and the readout is on the door. Now I'm just waiting... Probably ready around 5:00 or 6:00    |
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Post by hornharvester on Jan 13, 2007 15:43:32 GMT -5
Nice outfit. h.h.
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Post by Hoosier Hunter on Jan 14, 2007 9:34:29 GMT -5
Recipe called to cook to an internal temp of 165 degrees with a smoker set at 175. However after you take off casing the outer portion of the sausage was dark and fairly hard.
Think the 165 was too much?
Also, there was times the smoker temp got to 200 even though I had it low all the vents were open during the entire process.
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Post by hornharvester on Jan 14, 2007 14:58:58 GMT -5
H.H.
Most smoking is done by raising the temperature gradually, like starting at 120 for hour, then raising to 140 and so on until you reach the desired internal temp. maybe you had to much heat to start with. h.h.
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Post by Hoosier Hunter on Jan 14, 2007 16:34:51 GMT -5
Thanks the tips HH. Sounds like I need to practice with no food and just controlling the temp. Coolest I could keep the thing was 180 and that was with all the vents wide open and the buner set to low.
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Post by lkrus on May 30, 2007 20:56:39 GMT -5
what kind of unit you got there? looks real nice!!
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Post by DEERTRACKS on Jun 5, 2007 10:49:40 GMT -5
Nice set-up!!!!!!! Looking for any taste testers?  ? |
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