<![CDATA[Smoke schedule]]>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

]]>https://waltonsdev.nodebb.com/topic/1984/smoke-scheduleRSS for NodeThu, 10 Sep 2026 23:06:18 GMTSun, 19 Jan 2020 21:56:05 GMT60<![CDATA[Reply to Smoke schedule on Wed, 25 Nov 2020 17:57:22 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/25361https://waltonsdev.nodebb.com/post/25361Wed, 25 Nov 2020 17:57:22 GMT<![CDATA[Reply to Smoke schedule on Mon, 20 Jan 2020 16:24:46 GMT]]>twilliams what AdamCA said is correct, the change from 5-4 hours especially with something like sticks will make a negligible difference

]]>https://waltonsdev.nodebb.com/post/11645https://waltonsdev.nodebb.com/post/11645Mon, 20 Jan 2020 16:24:46 GMT<![CDATA[Reply to Smoke schedule on Sun, 19 Jan 2020 22:58:43 GMT]]>AdamCA 20190609_190823.jpg

]]>https://waltonsdev.nodebb.com/post/11583https://waltonsdev.nodebb.com/post/11583Sun, 19 Jan 2020 22:58:43 GMT<![CDATA[Reply to Smoke schedule on Sun, 19 Jan 2020 22:38:04 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/11580https://waltonsdev.nodebb.com/post/11580Sun, 19 Jan 2020 22:38:04 GMT<![CDATA[Reply to Smoke schedule on Sun, 19 Jan 2020 22:20:23 GMT]]>AdamCA 20200119_161533.jpg
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.

]]>https://waltonsdev.nodebb.com/post/11578https://waltonsdev.nodebb.com/post/11578Sun, 19 Jan 2020 22:20:23 GMT<![CDATA[Reply to Smoke schedule on Sun, 19 Jan 2020 22:13:51 GMT]]>twilliams Roger that bud, good luck.

]]>https://waltonsdev.nodebb.com/post/11577https://waltonsdev.nodebb.com/post/11577Sun, 19 Jan 2020 22:13:51 GMT<![CDATA[Reply to Smoke schedule on Sun, 19 Jan 2020 22:13:05 GMT]]>AdamCA i have done both ways, i am following suggested recipe from the manufacturer of my smoker

]]>https://waltonsdev.nodebb.com/post/11576https://waltonsdev.nodebb.com/post/11576Sun, 19 Jan 2020 22:13:05 GMT<![CDATA[Reply to Smoke schedule on Sun, 19 Jan 2020 22:10:17 GMT]]>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 160

Add 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.

]]>https://waltonsdev.nodebb.com/post/11575https://waltonsdev.nodebb.com/post/11575Sun, 19 Jan 2020 22:10:17 GMT<![CDATA[Reply to Smoke schedule on Sun, 19 Jan 2020 22:05:06 GMT]]>AdamCA just snack sticks 19mm

]]>https://waltonsdev.nodebb.com/post/11574https://waltonsdev.nodebb.com/post/11574Sun, 19 Jan 2020 22:05:06 GMT<![CDATA[Reply to Smoke schedule on Sun, 19 Jan 2020 22:00:49 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/11573https://waltonsdev.nodebb.com/post/11573Sun, 19 Jan 2020 22:00:49 GMT