tempature of meat before going in smoker ?
heagerty666 last edited by
new to this i am concerned of having blowout with the meat due to temps. should the summer sausage log be at room temp. before going into smoker ? same question for snack sticks ? thanks
@heagerty666 Good question! Some people let it come to room temperature first but we don’t recommend it. As long as you start out your smoker at low heat you don’t need to be overly worried about blowouts. For both of those products, I would recommend starting at 125 for an hour if you have a smoker that is capable of handling such a low heat.
The problem with letting it come up to room temperature is the possibility of growing bacteria in the meat that could affect the taste and safety of the meat. As long as it is stuffed correctly and brought up in stages you won’t have an issue.
@erich52 That is amazing looking! Perfectly cooked and your cream sauce sounds great too. I’m wondering how this would be with pheasant that had been injected with the Pa’s Soluble Black Bull, Butter Flavored Seasoning or any other injectable marinade? I think I will try it and if we doa video I will give you a shoutout about it!
I just made this last weekend. Using venison w/5% beef fat and added high temp cheddar 10% and did add another 5% pork fat. And 1Tbl spoon lem liquid smoke
Smoked on trager for 2 hrs at 170deg then finished in sous vide to 160
The end product is great.
However diffrent than seltzers store bought.
Still not as sweet or smokey.