why do you smoke summer sausage

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how do you get a smoke flavor in summer sausage, when you smoke it and it in in casing? when you stuff it, while you are making it, and put it into a plastic casing how does the smoke get through the casing. thanks
they are designed so the smoke gets through...called 'pre-stuck'

They are nearly impossible to break while stuffing!

Fibrous Casings  are easy to use and store.
[h3]They take smoke perfectly, and adhere to the sausage as they shrink[/h3][h3]Soak Pre-Printed fibrous casings in warm water (maximum 100 Degree's F water) 60 minutes before using.[/h3]
All casings are pre-stuck (pin pricked) to allow for better smoking and eliminate air pockets.

Fibrous casings are NOT EDIBLE and need to be peeled away before eating.
 
I just bought a char broil elec smoker. Tried to smoke store bought brats, 250* and 150* on the meat probe. Took about 1 hour. The end result was, there was smoke on the outside of the casing, but there was no taste of smoke inside.
I used Johnsonville reg. raw brats. What am I doing wrong?
Thanks for any advice.
Mike, Northern cal newbe
 
Smoke doesn't take well to warm/hot foods... Here's a description of which I speak.... Taken from Marianski's web site...

meat-smoking-cold.gif ... meat-smoking-hot.gif

Cold smoking allows us total smoke penetration inside of the meat. Very little hardening of the outside surface of the meat or casing occurs and smoke penetrates the meat easily.

Hot smoking dries out the surface of the meat creating a barrier for smoke penetration.

You will find that different sources provide different temperatures for cold smoking. In European countries where most of the cold smoking is done, the upper temperature is accepted as 86° F (30° C). The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C). Fish starts to cook at 85° F (29.4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C). Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.
 
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Smoke doesn't take well to warm/hot foods... Here's a description of which I speak.... Taken from Marianski's web site...

View attachment 349704 ...View attachment 349703

Cold smoking allows us total smoke penetration inside of the meat. Very little hardening of the outside surface of the meat or casing occurs and smoke penetrates the meat easily.

Hot smoking dries out the surface of the meat creating a barrier for smoke penetration.

You will find that different sources provide different temperatures for cold smoking. In European countries where most of the cold smoking is done, the upper temperature is accepted as 86° F (30° C). The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C). Fish starts to cook at 85° F (29.4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C). Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.
Dave Thank you for the reply. How do they cold smoke, do they import from another source. Thanks Mike
 
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