smokies that look raw but edible

Discussion in 'Wild Game' started by klingshirnm, Feb 24, 2012.

  1. klingshirnm

    klingshirnm Newbie

    Hi I'm new here and pretty new at smoking stuff too.  The other day I had some smokies my dad had made and they looked raw but were ready to eat, and a few months ago I had some smokies made from goat that were the same way.  Now how do they do this?  Are they just cured or what?  I have made a few batches of deer smokies myself but always smoke them to 155 degrees and they are cooked inside.  The raw looking ones tasted great and I was looking for that result.  Can anyone help me out?
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    can ya expand on what you mean by "they looked raw"?
     
  3. klingshirnm

    klingshirnm Newbie

    well they were red color, like raw meat.  Not the outer cover but the meat itself.  They had tons off moisture and great taste.  When I made my smokies they dried out by the time I got them smoked then up to 155 degrees.
     
  4. can you give your recipe? it might help explain your texture issues
     
  5. doctord1955

    doctord1955 Smoking Fanatic

    I bet you are talking about the difference between finishing in smoke house versus finishing in water!
     
  6. klingshirnm

    klingshirnm Newbie

    Big Casino, I got a seasoning/cure from a local butcher and I think my main problem is my smoker.  I made my own out of 2 55 gallon barrels, but I am using only wood for heat source.  I have a problem keeping temp. where I need it.

    Doctord1955, I'm not sure what's going on.  I know the one was from a butcher the other I think came from a friend of my dads, but could be a butcher I don't know for sure.  I don't have any to take pictures of otherwise i would which would help out a lot.
     
  7. do you have fat deposits under the casings or does a lot drip out into the smoker
    yes that could be a problem if you are not smoking them slowly,  you need to start them with the smoker temp around 120 and raise the smoker temp in increments until you get your smoker up to around 170, some guys like to go to 180 the last hour to finish them off but you risk rendering the fat out of them and making your sausage dry and crumbly
     
  8. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

     
    Last edited: Feb 26, 2012
  9. grabber

    grabber Smoke Blower

    X2 with Big Casino.
     

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