new to smoking

Discussion in 'Sausage' started by dean l, Dec 15, 2014.

  1. dean l

    dean l Newbie

      Hi, I'm a newbie to this site and completely new to smoking meat. I just purchased a new masterbuilt  Gen. 1. my biggest thing that I want to smoke is my own venison summer sausage but the way it looks, I'm going to have to use 2 1/2" x 12" casings. I'm trying to come up with something to set in on the top of the rack holders to help get the tubes up a little higher, but I still will have to use 12" casings. I've read a lot of stuff on this site and I'm not sure how to do this. should I use the water pan for SS ? and the wood chips , I didn't know I was going to have to load them every 20 to 30 min. I thought they lasted longer , any good ideals?  I'm not sure how to go about making the SS. I kind of like mine good and moist but not like mush. I'm not sure what recipe to use or what cure to use. does anyone have any good recipe's ? any help would be appreciated. I know my first round might turn out to good, but I can not afford to waste much meat.one reason I bought this smoker is I got a good deal at $ 125.00 new in box un-opened. thanks guys  
     
  2. dean l

    dean l Newbie

    it's me, just if my post went through ?
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    Dean , type " venison summer  sausage" in the search box above your post and your answers for times and recipes are there . Good Luck and have fun smoking !
     
  4. tropics

    tropics Smoking Guru SMF Premier Member

    Dean I just made a simple sausage rack, Here is a link to it

    http://www.smokingmeatforums.com/t/174140/sausage-rack-mes40-w-step-by-step
     
  5. dean l

    dean l Newbie

      Hey, thanks guys, I did see a nice recipe I think I might try. and tropics, after I posted this I actually came up with something similar to your set up, instead of dial rods I was going to use some small flat wood and put some small screw hooks in and just hang the tubes on it, just need to set down an do a little measuring .    thanks again
     
  6. tropics

    tropics Smoking Guru SMF Premier Member

    Dean Flat strips work ,I used them on my 1st time Kielbasa, but I can only get 3 strips on the frame .

    the rack enables me to get 5 for hanging with more space, in between the sausages.
     
  7. dean l

    dean l Newbie

    I have another ?,   I would like to run a internal meat thermometer , would it hurt to just run the cord down through the damper hole and just close it as much as I can while smoking, I'd hate to drills any holes in this new smoker.   thanks
     
  8. tropics

    tropics Smoking Guru SMF Premier Member

    Dean you can run the meat probe down the vent. Do not close the vent,you will limit air flow, and have a stale smoke taste on your fine cooking.Hope this helps
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Tropics has your bases covered, he builds an nice rack, check it out. 

    DS
     
     
  10. dean l

    dean l Newbie

    I just harvested another deer, I was wandering if it would be ok to go ahead and grind the burger, wrap, and freeze or just cube the burger meat wrap and freeze until I can get all stuff that I need to start smoking, pork, woodchips , rack built, thermometer , casings, seasoning , and so on. I read that I should grind it two times correct?   thanks
     
  11. tropics

    tropics Smoking Guru SMF Premier Member

    Dean IMHO I would cut large size for stew, you can always grind it later. Depending on the sausage you are making if it requires fine ground meat. I like the finer ground.
     
  12. dean l

    dean l Newbie

    yeah, I want to try to make some summer sausage thought about using my grinder to fill the casings but I was wanting to add hi-temp cheese , so I guess i'll just fill it by hand
     

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