Step 7: Smoke (optional if baking)

If you don't have a smoker, you can skip this step. Smoke flavor can be gained by adding 2 tsp liquid smoke to the mixture in step 5. However, this will not provide the added preservation benefits smoking will. You can also add smoke flavor in the smoker, then finish the process in the oven, or do it all in the smoker.

Plug the smoker in outdoors in a safe place where it will be certain NOT to cause a fire.

Fill the pan with your preference of wood chips and place it on the burner. Bring the rack inside and place the sausage on the rack in such a way so that the smoke will be able to circulate freely, in other words, don't let the sausages touch each other except where they are connected on the ends.

As soon as the smoker starts to make smoke, put the rack inside, and put the lid on.

If smoke flavoring only: Replace the pan of chips once after it quits smoking. After the second panful is consumed and no more smoke is coming out, move on to step 8.

If you want to preserve the sausage with smoke: You will need to use 5 panfuls of chips, and leave the sausages inside for 12 hours. The goal is to raise the temperature in the center of the sausage to 160 degrees F. You will want to replace the burned up chips as soon as they quit smoking, since the dryer the sausages get, the less the smoke will penetrate the meat. Expect smoking to take 6 hours and leave the meat inside another six with no pan on the burner.

Collagen casings are permeable to smoke, making them a good candidate for this recipe.

*Plug for my favorite model: There are a million different smokers on the market, but Luhr-Jensen makes by far the best I have ever found. They have a few models, and all are outstanding. They are all electric, which is the best suited for this process. Propane models might be ok, but charcoal is a hassle and gets too hot and too cold, and the wood burning type are hard to control.

The Luhr-Jensen models can be used for smoke flavoring and preservation. Perfect for what we are doing. I have smoke flavored foods as varied as pork chops, nuts, turkey and macaroni noodles, and smoke preserved (hard-cured) salmon, beef jerky, and other meats.

<p>I have a sausage cure that is High Mountain Cure... for making brats, could this be used in place of the above mentioned cure?</p>
<p>Very interesting, Thanks</p>
So FYI you cannot get botulism from poor sanitation in your procedure. Having said that I agree with importance of proper sanitation, especially when handling any raw meat products.
u know slim jims i hat how some are really hard and nasty ans salty to chew but some are really mushy andwont even come out this is how u fix that
anybody know where i can get some salt peter?
http://www.sausagemaker.com/<br /> <br /> also called prague powder.&nbsp; they have sodium nitrite and sodium nitrate, Prague Powder #1 and Prague Powder #2 (not sure which is which), but the difference is listed on the site.&nbsp; One goes into bacon and the other goes into sausage because of the cooking/curing method involved as I recall.<br />
Prague #1 is salt with Nitrite; Prague #2 is salt with a smaller amount of Nitrite and a dose of Nitrate. <br> <br>#1 is for short term curing like bacon <br> <br>#2 is for long term curing/drying such as salami. The nitrates break down into nitrite providing further protection as the nitrites are depleted. <br> <br>In general, if you're not hanging the meat for months, use Prague #1.
Thanks Eucherplayer.<br /> Do you have anything for jamon serrano?
Nothing right off hand, of course as you know this is &quot;raw cured ham&quot; that is a specialty from Spain and made from a specific breed of pig.&nbsp; Because this is meant to be eaten raw as well, all necessary disclaimers are in place &quot;don't try this at home&quot;, &quot;enter at your own risk&quot;, &quot;do not use near fire or flame&quot; yada yada yada...&nbsp; Mostly, use common sense. (if it is yellow, green, pink, and gooey, don't even feed it to your dog).<br /> <br /> http://ezinearticles.com/?Jamon-Serrano&amp;id=342547<br /> <br /> I found some information here.&nbsp; I'm sure that there are other dry cure recipes out there, but according to what I&nbsp;read, this requires a special ham and rather specific conditions (temperature, humidity, airflow) and most likely more than just&nbsp; salt in the dry cure rub that is mentioned in the article I have sited here.<br /> <br /> Good luck!!&nbsp; Let me know how it comes out if you think of it.<br /> <br /> sort of off topic (maybe an attempt at redirection), I have &quot;corned venison&quot; though and it came out very well.<br /> <br />
Thank you again Eucherplayer
What is that interesting looking wide bladed knife/cleaver in the fourth picture?
It's great to see that you are in the picture regarding the vital use of nitrite cure. The tiny amount (less than .005%) is protection against many potentially nasty conclusions. For many years I shunned &quot;nitrate/nitrite&quot; addatives. A good friend died from complications after ingesting home made jerky and I quickly became a convert. USDA rules now require that all jerky be pre-cooked to 180F prior to smoking. This changes the taste considerably but takes care of all remaining &quot;bugs&quot; that could make you sick or kill you. <br>I refer you to: http://www.wedlinydomowe.com/sausage-making/curing<br>
You say to eat within a week or freeze...then why did you add the &quot;tender quick&quot; (meat cure)? If it were fresh sausage (that is, no cure added), then I agree eat or freeze promptly, but cured sausage should last longer than a week--especially refrigerated. I'm confused, please help as I want to understand what's going on since I want to make some cured sausage, but am 'daunted' by the danger and benefits of curing.
wife would kill me if I&nbsp;did this with out a drip pan...and oh yah, you will fill the house with smokie goodness too
<p>if you thermo&nbsp;insulate around the smoker, it will give you a better product</p>
one way of getting rid of air bubble is to use a needle and prick the casing.<br /> <br /> Don't use too much filler, like oat meal or bread crumbs&nbsp;or when you cook the sausage it will split on you because it will swell when cooked
no paprika(sp?)?
How could you make the dried sausages, or are these dried already?
If you want to dry them you should just pop them in a food dehydrator.
I don't think these would be very good if you dried them any further. For preservation purposes, they are already as dehydrated as they should be.
Pepperoni sticks, beer sticks, and summer sausage are categorized as "semi-dry" sausage. (As opposed to breakfast sausage or polish sausage, etc.) Semi-dry sausages require no further cooking. And to answer the question, these sausages are already as dry as you'd want them to get.
Sounds yummy ~ will have to try it out! Thanks!
Please, please,please try cutting venison or elk heart into 1 inch strips and briefly broil on a skewer (sharp stick) over charcoal or wood coals. You can make pepperoni out of less desirable cuts + a little cheap pork (= more fat left on).<br/>
any pictures of them when they are done? smoked vs. baked?
Alas, this batch was baked only. The intro picture is the finished prodect. The smoker should impart a slightly darker color, but the casings I used were already a mahogany color.
ahhh....yeah, I would think the smoked ones would taste better too....

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