Smoking/Cooking Schedule
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Hey everyone… looking for some help and review/suggestions. Disclaimer: I am NEW to smoking and have yet to make any Summer Sausage. That said, I have been reading all the postings you have been making with respect to ‘The Process’ of making Summer Sausage here on this site. Additionally, I have been watching about every ‘video’ I can find on the subject. Now I guess it’s time to ‘poo or get off the pot’. After all the research I have been doing, it’s pretty obvious that there’s NO ONE WAY of setting up a Cooking Schedule. So, I tried to come up with a Cooking Schedule from the various ‘schedules’ I’ve found out there. I’d appreciate any & all ‘critiques’… suggestions. My goal is to make Summer Sausage out of my venison & elk. The Cooking Schedule I am looking at following is as follows:
1hr @115F… Top/bottom vents open all the way
1hr @125F… Top vent @1/2- bottom vent @1/2
1hr @125F… Top vent @1/8 - bottom vent @1/2 - add humidity & smoke
1hr @140F… Top vent @1/8 -bottom vent @1/8 - (humidity & smoke)
2hrs @155F… Top/bottom vents closed - (humidity & smoke)
Remove and finish in a Sous Vide cooker… 3hrs @155F
Finish with a 1hr ice bath, 1hr @room temperature, refrigerate over nightI have a SmokinTex smoker that I have made a couple of modifications to that seemed ‘necessary’ for the smoking process. Here’s a pic…
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/4E921E64-7337-4A29-A7EE-E6E55DA0D2A2_1_102_o.jpegGuess that’s it… just need to know if I am on the right track or am I about to ‘kill’ myself doing something wrong.
Retired157
I think your good! Awesome! -
Dang… that makes me feel good!
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The hardest part of making those mods was drilling that stainless!
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The hardest part of making those mods was drilling that stainless!
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I’ve not done anything yet. Thinking I will make my first Summer Sausage right after the 1st of the year. Right now I am collect all the ‘stuff’ I will need to make this happen. Pretty much have the equipment part done… putting together all my ‘spices, additives, and cures’. Taking my time and hoping to get it done right.
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I got that bottom vent from ‘Smoker Builder’… think I got the temp gauge from them as well.
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I’ve been experimenting with a PID temp controller. But I know I need more ventilation, can you explain what you have done for that?
marzig20 I absolutely love PID controllers they make life so much easier.
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I’ll try to get a few pics of just how I have those things installed tomorrow and post them.
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I think I actually got the vent & gauge from BBQ Smoker Supply.
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Hey everyone… looking for some help and review/suggestions. Disclaimer: I am NEW to smoking and have yet to make any Summer Sausage. That said, I have been reading all the postings you have been making with respect to ‘The Process’ of making Summer Sausage here on this site. Additionally, I have been watching about every ‘video’ I can find on the subject. Now I guess it’s time to ‘poo or get off the pot’. After all the research I have been doing, it’s pretty obvious that there’s NO ONE WAY of setting up a Cooking Schedule. So, I tried to come up with a Cooking Schedule from the various ‘schedules’ I’ve found out there. I’d appreciate any & all ‘critiques’… suggestions. My goal is to make Summer Sausage out of my venison & elk. The Cooking Schedule I am looking at following is as follows:
1hr @115F… Top/bottom vents open all the way
1hr @125F… Top vent @1/2- bottom vent @1/2
1hr @125F… Top vent @1/8 - bottom vent @1/2 - add humidity & smoke
1hr @140F… Top vent @1/8 -bottom vent @1/8 - (humidity & smoke)
2hrs @155F… Top/bottom vents closed - (humidity & smoke)
Remove and finish in a Sous Vide cooker… 3hrs @155F
Finish with a 1hr ice bath, 1hr @room temperature, refrigerate over nightI have a SmokinTex smoker that I have made a couple of modifications to that seemed ‘necessary’ for the smoking process. Here’s a pic…
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/4E921E64-7337-4A29-A7EE-E6E55DA0D2A2_1_102_o.jpegGuess that’s it… just need to know if I am on the right track or am I about to ‘kill’ myself doing something wrong.
Retired157 Looks like everything is good, don’t think you need an hour in the ice/water bath. I think I do mine 20-30 minutes and leave to dry about 2 hours so they are good and dry.
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I went through 3 hole saws. Have to use lots of ‘lube’ and take your time but it does work and comes out clean when done.
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10-4 on the ice bath time
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Seems hole saws are mainly for wood…
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Seems hole saws are mainly for wood…
Retired157 You can get others but would probably cost you more than the three combined.
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I don’t even know what a PID is
Retired157 said in Smoking/Cooking Schedule:
I don’t even know what a PID is
I’m learning too, this a great community to learn from. PID from my understanding is a smart thermostat. It will learn the characteristics of your smoker and will self adjust to maintain a more consistent temp.
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In the end, the project came out pretty slick
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