@Jonathon said in 1st smoking concerns:
@North I don’t think your problem was the water amount, 2.5 lb for a 10 lb batch sounds in the realm of what I would do. Your fat content is right at about 80% so no worries there.
The grainy thing you were talking about and the fact that it didn’t feel firm leads me to believe that you had a temperature issue. The Encapsulated Citric Acid needs to be above 130° for at least an hour for the cottonseed oil to fully dissolve if it doesn’t you can notice a graininess to the meat. And, if it wasn’t firm, well that could be because the meat wasn’t cooked long enough at higher temps (meaning that the meat wasn’t at high enough temp long enough, not your smoker)
What thermometer were you using and how long did it take to get to 160° at 175?
One thing though you said in a response to @twilliams about 12 hours ago figure about 9 pm last night (while I was fast asleep!) that you added 3 more pints of water during the mixing process, so would this be 5.5 pints of water? If so then that would be too much, a snack stick or summer sausage is a semi-dried sausage so to get the classic meat consistency and mouth feel (still hate that term) you need to cook out the majority of the water you add in. So, the more you add the longer your cook cycle is going to take as there is more water to evaporate out of your product. That is important because evaporation energy is what causes “the stall” where your meat just won’t go up in temperature because the evaporation energy is meeting (or exceeding) the thermal energy from your smoker.
Good afternoon Jonathon, I am going to be trying another batch and wanted to reach out to you and the group before doing so. I was doing 10lbs of elk and 2.5 pork fat. Is this would you would do or cut back on the fat. I would rather have less fat but I really want it to turn out better like we would get from the processor.
I thought I was following the snack sticks and summer sausage recipes that I watched on Walton’s YouTube videos. Here is the Heat Schedule that I was trying to follow: ***Smoke Times
1 hour @ 125 Degrees
1 hour @ 140 Degrees
2 hours @ 155 Degrees
Set the smokehouse at 175 degrees until internal temperature reaches 160 degrees
- I am using the fireboard for a thermometer as well a master built electric smoker
*my total smoke time was 7/8 hours to reach 160 for both snack sticks and sausage
*I was reading your response in regards to the water and I was adding a half pint every time mixing got a little tough. It could be that I added too much water and just did not cook it long enough.
Could you help me out to put together the proper schedule and mixture of elk to fat. as well I did not use a binder. I am going to be ordering some which would you suggest using? I have been doing a little reaching and just want to make sure I am using the right binder. The binder is not going to change the texture of the meat as this last batch did not have a bite to it.
Thank you again for all your help!