newbie from North East Wisconsin

[jort]

I'm just a guy who loves to deer hunt and to create new things from the harvest. I've been making sausages and jerky for years and have just purchased a Grillpro propane smoker. I am looking to smoke some of the sausage as well as finally making snack sticks. Here are my list of newbie questions:

1. What wood chips produce just a mild flavor or is there another trick in reducing the smoke flavor for the wife and kids. 

2. Do I need to use a cure to smoke fresh sausage if I plan to freeze them for a few months tops? 

3. When do use the water pan? 

Thanks, I already enjoy this site. Can't wait to get started!!

 

[adiochiro3]

I'm just a guy who loves to deer hunt and to create new things from the harvest. I've been making sausages and jerky for years and have just purchased a Grillpro propane smoker. I am looking to smoke some of the sausage as well as finally making snack sticks. Here are my list of newbie questions:

1. What wood chips produce just a mild flavor or is there another trick in reducing the smoke flavor for the wife and kids.  Fruit woods like apple, pear, as well as alder, & ash create a mild smoke flavor.

2. Do I need to use a cure to smoke fresh sausage if I plan to freeze them for a few months tops?  Part of sausage flavor (& safety) is the cure process; however, I am not an expert w/ sausage, so I will leave it to our resident SMF experts to elaborate...

3. When do use the water pan? Water pans have 2 main functions: 1) to act as a heat sink to keep temps stable in the smoker -- especially during temp recovery after opening to tend the smoker or food, and 2) to keep moisture levels up inside the cooker so food does not dry out.  Some would add a third purpose: flavor (juices, beer, spices, etc. may be added to the water pan).  I haven't tasted a significant difference in the food when adding these items, though.

Thanks, I already enjoy this site. Can't wait to get started!!

BTW, we love to hunt as well.  I can't help but brag on my youngest daughter's mule deer from last week: a 237 yard one shot kill in gusty wind!  He'll make some good eats in the smoker, especially jerky!

 

[SmokinAl]

   Glad to have you with us!

 

[frosty]

Welcome Jort!  You can already see there will always be lots of help available to assist you.  Soak it in, and enjoy the ride.  Congrats on your daughter's kill.

 

[fpnmf]

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

 

[boykjo]

Hey Jort. To answer your second question, you start out with fresh sausage (Un-stuffed) and when you add cure it becomes cured sausage which is commonly stuffed and smoked at lower temps for longer periods of time to allow smoke penetrtion in the meat and it also changes the meats structure (not flavor) and it becomes safer to handle due to the nitrates or nitrites. You can smoke fresh sausage... use the 40 to 140 rule in 4 hrs... i go to 160 to be sure all the sausage has reached 140

welcome to SMF.............

joe

 

[oldschoolbbq]

Congratulations to the little one...you bagged some good eats for the family. Help Dad and learn how to Smoke and Cure your goodies

 

[raptor700]

  My buddy James has helped you in the right direction

             

To SMF

 

[ecto1]

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

[africanmeat]

 

[jort]

Thanks for the great welcome, this site is great!

 

[chef jimmyj]

Welcome to the SMF Family...Sausage production is a blast...Use Cure for Cold/low temp, under 225*F smokes but you can leave it out if you are smoking at 225* or higher...JJ