Jonathon I could see where non alcoholic wine might benefit. I had some concerns at first about the wine denaturing the proteins. So Maybe that is the thought process there? Everything i have made has had either celery juice powder and ECA or sodium nitrite and ECA nothing fermented. They all have been ever so slightly mushy as well.
Im going to give a batch a try with about half the wine i would normally use and see what happens.
Some people here thought the wine salami was ok but most did not.
When ambient air temp is sub zero and residence time in smoker is already five hours, can I creep the temp of the smoker up in 5 degree increments in order to walk the sausage in to the 160 degree finish meat temp?
Yes, if you need to quicken your cooking time, the best way would be to incrementally increase the smoker temp.
Just try to keep from jumping a large range all at once. A sudden temp increase in the smoker from say 150 to 225 can quickly dry out the exterior and create case hardening (tough exterior). Incremental changes will help keep the meat temp more uniform and help prevent drying the exterior too much before the desired internal temp can be reached.
Perfect. Thank you. -11 and the sun is setting…