Smoke schedule
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Jonathon Austin not a huge emergency as if i dont get a response i will just continue my schedule. However i am doing my schedule of 1 hour @100° dry time then increase to 125° with smoke for 5 hours, then increase to 170° til 156° IT. Do you think it would hurt anything knocking my 5 hour smoke down to 4 hours and finish an hour early? Sorry to interrupt you guys on your days off
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Jonathon Austin not a huge emergency as if i dont get a response i will just continue my schedule. However i am doing my schedule of 1 hour @100° dry time then increase to 125° with smoke for 5 hours, then increase to 170° til 156° IT. Do you think it would hurt anything knocking my 5 hour smoke down to 4 hours and finish an hour early? Sorry to interrupt you guys on your days off
twilliams What are you making? As far as smoking goes, it’s more of a personal preference thing as long as you reach the recommended IT. If I’m smoking a brisket or pork shoulder I’ll have smoke for about 4-6 hours depending on how big it is. If I’m making summer sausage, salami I only have smoke up to 2 hours at the most. Hope this helps.
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twilliams What are you making? As far as smoking goes, it’s more of a personal preference thing as long as you reach the recommended IT. If I’m smoking a brisket or pork shoulder I’ll have smoke for about 4-6 hours depending on how big it is. If I’m making summer sausage, salami I only have smoke up to 2 hours at the most. Hope this helps.
AdamCA just snack sticks 19mm
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twilliams No need to smoke that long on sticks and I wouldn’t stay at 125 that long either.
125 for an hour no smoke
140 for an an hour
155 for an hour
170 until you hit IT of 160Add smoke anytime after the first hour and for as long as you want. This is the cooking schedule I use for sticks, summer sausage and smoked sausage and it has worked well in my experience. I haven’t had any issues with using this and adding the smoke like I mentioned previously.
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twilliams No need to smoke that long on sticks and I wouldn’t stay at 125 that long either.
125 for an hour no smoke
140 for an an hour
155 for an hour
170 until you hit IT of 160Add smoke anytime after the first hour and for as long as you want. This is the cooking schedule I use for sticks, summer sausage and smoked sausage and it has worked well in my experience. I haven’t had any issues with using this and adding the smoke like I mentioned previously.
AdamCA i have done both ways, i am following suggested recipe from the manufacturer of my smoker
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AdamCA i have done both ways, i am following suggested recipe from the manufacturer of my smoker
twilliams Roger that bud, good luck.
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AdamCA
Not sure what the difference would be between both schedules. The only thing i cant think of is after a certain temp smoke doesnt stick to casing anymore (from what i heard, dont know if its true). Or type of smoke source, moistened sawdust, pellet, wood chunk or stick. -
AdamCA
Not sure what the difference would be between both schedules. The only thing i cant think of is after a certain temp smoke doesnt stick to casing anymore (from what i heard, dont know if its true). Or type of smoke source, moistened sawdust, pellet, wood chunk or stick.twilliams Meat will only take so much smoke, that’s one reason why I said I wouldn’t smoke Snack sticks for that long, after a certain point it isn’t adding anything else to them. What smoker do you have, I’d imagine that the manufacturer has tested the recipes and validated that they work. I’m smart enough to know that I don’t know everything and I’d probably try it just to see how it turns out. I’m always open to learn something new, I’ve been smoking meat for 30 years but still trying to perfect my process.
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twilliams Meat will only take so much smoke, that’s one reason why I said I wouldn’t smoke Snack sticks for that long, after a certain point it isn’t adding anything else to them. What smoker do you have, I’d imagine that the manufacturer has tested the recipes and validated that they work. I’m smart enough to know that I don’t know everything and I’d probably try it just to see how it turns out. I’m always open to learn something new, I’ve been smoking meat for 30 years but still trying to perfect my process.
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I start at 160 for 2hr as my smoker only goes as low as 160.
Then to 175 for an hour. I finish at 200 until i get an internal temp of 160
after that i put them in an ice bath to cool them of and set the casing. My snack sticks come out perfect ever time this way.
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