- Mar 2, 2012
- 30
- 10
Hello,
I am pretty sure this has been asked and some of what I have read here the information is a bit dated (still great, but thought I would ask since new eq is on the market all the time).
I am wanting to get a little smoker to use to get some smoke on Jerky and Smoked Sausage. There are so many out there now and some places you read say buy a propane others say buy electric...
I was just wondering what everyone here is using in this application that have had great success...
Here is what I was planning to do (please let me know if there are concerns or I am not thinking right).
For Jerky:
I was going to slice up some eye of round 1/4" and season it as I would to cold smoke.
* Hang it in this little smoker that yall help me decide on which one, to get some nice smoke on the meat.
Then take it to the new LEM 1010 dehydrator and dry it out....
For the little tailgate sausage or brats: ( not to be ready to eat, but throw on the grill at the game)
--- New territory for me here ---
( I have made fresh venison and pork in the past, but trying something new here)
Ground up some pork and season.
trying out some collagen casings (never used them before, would love to know opinions on these)
hang them in the smoker at a low temp and smoke for a few hours. (need help on correct temp 165? 200?)
bump up the smoker temp and get the internal meat temp to 160 degrees.
then pull them out and cool.. ( I have heard some people drop them in an ice bath for a while or put them in the refrigerator right out of the smoker)..
Please let me know your thoughts on what smoker gas or electric or if you have a particular brand and model that you like.
Please let me know about what temps you use and how to cool them down after smoking...
thanks
-BrenTex
I am pretty sure this has been asked and some of what I have read here the information is a bit dated (still great, but thought I would ask since new eq is on the market all the time).
I am wanting to get a little smoker to use to get some smoke on Jerky and Smoked Sausage. There are so many out there now and some places you read say buy a propane others say buy electric...
I was just wondering what everyone here is using in this application that have had great success...
Here is what I was planning to do (please let me know if there are concerns or I am not thinking right).
For Jerky:
I was going to slice up some eye of round 1/4" and season it as I would to cold smoke.
* Hang it in this little smoker that yall help me decide on which one, to get some nice smoke on the meat.
Then take it to the new LEM 1010 dehydrator and dry it out....
For the little tailgate sausage or brats: ( not to be ready to eat, but throw on the grill at the game)
--- New territory for me here ---
( I have made fresh venison and pork in the past, but trying something new here)
Ground up some pork and season.
trying out some collagen casings (never used them before, would love to know opinions on these)
hang them in the smoker at a low temp and smoke for a few hours. (need help on correct temp 165? 200?)
bump up the smoker temp and get the internal meat temp to 160 degrees.
then pull them out and cool.. ( I have heard some people drop them in an ice bath for a while or put them in the refrigerator right out of the smoker)..
Please let me know your thoughts on what smoker gas or electric or if you have a particular brand and model that you like.
Please let me know about what temps you use and how to cool them down after smoking...
thanks
-BrenTex