Venison links not taking smoke
KellyJordet last edited by
We have been processing a variety of venison sausages for a few years with great results. For the first time, however, we had an issue with the casings taking on the smoke. They remained opaque white on many of the links and patchy on others.
The sausage was mixed with 50% pork, seasonings, just under 4 liters of water and carrot fiber per 25 lb batch. We used the 32-35 mm tubed hog casings, stuffed the links and stored in refrigeration overnight. The sausage was then hung in smoker running through a drying cycle at 100 for about 2-2.5 hrs until tacky and no longer sweating, then smoked at about 160. After two hours of smoking most of the links appeared to be sweating some and white. The sausage reached temperature and was removed, ice bathed and hung. After the second batch of this issue, I hung the third batch of refrigerated links to air dry some prior to adding to the smoker. The third batch took the smoke better, but was still not up to par. It tastes good, has a nice texture and deep red color. The casings look unappealing, however.
In previous batches we have not used carrot fiber. The meat was mixed with seasonings, water and set in meat lugs to cure overnight. Then sausage was then stuffed and run through the same process in the smoker. I am wondering if one of the changes we made might have caused this issue; carrot fiber, too much water, the stuffed links being stored overnight? Or am I having issues with my smoker?
Thank you for any insight!
@KellyJordet I spoke with our application specialist about this and he says if you are really getting a tacky surface then the issue is most likely your smoker no producing enough smoke. He also said that a possibility is that the outside is too dry and doesn’t recommend that you dry them for 2.5 hours. We’d also recommend that you not jump right up to 160° instead step it up in stages. Start at 120 for an hour then 140 for about and hour then to 160 and finally at 175 until it reaches 160°
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
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It could be somewhere in the area I highlighted in green.
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