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Old January 10th, 2019, 05:27 PM #21
Antarctica Antarctica is offline
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Made summer sausage out the deer doe I killed on the last day of gun season (had about 15-20 pounds of steaks too). 28 pounds (about 8 pounds of that was pork shoulder). I was going to cook it at 180F in the oven tonight.

Is there any real advantage smoking them? i.e., will any of the smoke flavor permeate the fibrous casing? Its more than will fit in my smoker, and would require at least two runs.
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Old January 11th, 2019, 06:30 AM #22
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Quote:
Originally Posted by Antarctica View Post
Is there any real advantage smoking them? i.e., will any of the smoke flavor permeate the fibrous casing? Its more than will fit in my smoker, and would require at least two runs.
YES!! If you like smoke flavor. It will penetrate the casing but not as heavy as straight meat.

I was just eating some of my cure goose pastrami and I smoke that low and slow before finishing it. I also smoke in a smokehouse, which would be like you having meat in a fireplace chimney. but "I love smoke" flavor on everything. My daughter and I would rather eat the smoked goose over bologna becuase we like the smoke taste better than the spices in the bologna. My wife says its too smokey.

I make bologna at 13 -14% and per my calcs you are about 9% so i'd like to hear if its dry or more meaty. Keep the smoker under 180 and go for the long haul. Use a probe for IT and if you get 145 for 10 to 15 minutes that is plenty. Longer is better to make sure they all get there. Just don;t go high with the smoker temp or your get fat on the casing called fat out and then its dry summer sausage. Been there, done that.
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Old January 11th, 2019, 09:47 AM #23
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Ran 'em all in the oven last night at about 180 till they were a little over 165 inside. I wonder if they'd pick up and smoke flavor if I ran some of them again in the smoker this weekend?

Since this was my first stab at summer sausage, I used a LEM seasoning kit. It's a little saltier that I would expect, but still damn good. I also added hi-temp cheese.

Yes, very meaty....
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Old January 11th, 2019, 12:08 PM #24
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If you ran them again you are going to have to cold smoke and I have never smoked cooked meat. Using the heat again will dry them out. It is not dry or crumbly, then you are ok.

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