thevillage last edited by
what is the best way to clean the grease off your summer sausage after smoking it
@thevillage can you give us a little more information? There shouldn’t be a ton of grease on the outside of your casing after smoking so I am not sure exactly what you are referring too. Could you send pictures? It sounds like maybe you had “fat out” when e you don’t get enough protein extraction and the fat renders out of the product during the smoking process.
lamurscrappy last edited by
Ive seen that done as jonathan has said or if you raise the temperature of your smokehouse too fast or start too high. But for the purposes of what your wanting, after you shower them cold or place in a cold bath you can spray them with warm water or run them under a hot water faucet and it should remove any unwanted grease from the casings.
@newbe … Afternoon… Keep the meat BELOW 40 degrees F… Bacteria is growing while the meat is warming up… then again when cooling down… The LAST thing you want or need is a batch of meat that has been warm for an hour or longer… One good way to do that is double bowl the meat… Ice in the larger bowl and the smaller bowl, with the meat in it, on ice… You don’t want your family to get food poisoning… Dave
I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.