@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
Came from backwoods of PA raising and processing hogs
Currently we process about 25 deer a year.
Slim jims 17/19mm collagen, ring bologna 32mm collagen, Italian sausage-some with herbs, some with wine 32mm fresh casing, breakfast sausage 21mm fresh casing-all the above done hot/mild & cheese/no cheese just about everything goes in the smoker.
Dried Venison-it's cured and cold smoked
The Crew: Jason, Tommy, Billy, RJ, Dave, Allan, and myself and whoever else stops by because the door is open and the beer is cold…
Equipment: Six gambrel hoist setup at the barn we refer to as the morgue
30# hydraulic stuffer
Minipak 31 vacuum sealer
44# Weston mixer
1.5hp Weston #22 grinder
stainless steel tables-one has poly butcher block top
Smokers: small vertical gas, Weber Smokey Mtn 22.5", custom built 4'x4'x2' propane assist smoker set up to hang 24" slim jims-holds about 60# per run and it has 4-2'x2' removable shelves-capable of 16 pork butts or 100ish halves of chicken.
Posts made by Parksider
RE: Help with Smoked Turkey Necks.
Venison and Pork Sausage Run
Last weekend me and the fellas made some sausage with basil, feta, fennel, and roasted garlic. Along with some sticks, one batch mild and one hot with ghost peppers from my garden and cheddar cheese…WOW they were HOT!!!
@Jonathan and yes we smoked the sticks and simmered them to finish!
RE: Brats dry and crumbly when cooked
@cll_2012 @Jonathon is going to laugh but try simmering them in water or sous vide cooker then a quick turn or two in a cast iron skillet and see if the fat is rendered out. I’ve had this happen in the fast and wondered if it was an old piece of meat and even does that matter. Water is a very gentle way to cook, the grill and direct heat can do this sometimes too.
RE: Dried venison
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!
RE: Casing Question
@scottwaltner I’m assuming that your using natural casings otherwise you shouldn’t be soaking them. What size are you using? And my first thought is that your not getting enough protein extraction, or cooking too long and some of the fat is liquefying and coming to the surface. As soon as you rinse it the fat stiffens separates the casing. Can you share some more details about your process maybe we can narrow it down a bit for you.
RE: Precooked Breakfast Sausage Links
@ewspears @Joe-Hell and I apply the same method in different ways. The key is keeping the water close to 170F and no fatting out the sausage. If you have a biotherm with a long cord them just put it in a sausage so you can see the temp without having to pull it out and check it. I’m a multi-purpose guy, so i have a few BBQ thermometers so i can monitor temp remotely and that’s what i use in the sausage while in the water bath. I also just use my turkey fryer pot with the basket so i can remove them quickly and shower in cold water-works great!