Smokies

thebandit · January 22, 2011, 09:58:49 AM

So I'm getting ready to smoke these suckers, is it ok if I smoke them on the racks, and then turn half way, or must they be hanging?

lumpy · January 22, 2011, 11:39:44 AM

Both ways work just fine. I like to lay my sticks/chubs down and rotate halfway through the process.

thebandit · January 25, 2011, 09:13:50 PM

Ok so I'm gonna smoke those babies tomorrow, for about 4 hours, until I reach an IT of 160. Now should I get them into the fridge right away after, or freezer. I was wondering that if the smoke flavor might need time to settle a bit before freezing, and tips would be great. If they turn out tasty, I'm gonna try and make my own next time for sure. Thank you.

Friar_Tuck · January 25, 2011, 10:55:54 PM

If it were me, I would smoke until IT is 152, make sure your smoker temp is not higher than 165. Then I would throw them in the cold shower to coll them to an IT of about 110. Then hang them at room temp for a couple hours, and let them bloom, (take on a nice color) then I would refrigerate them overnight, then vacuum seal and freeze.
Jim

classicrockgriller · January 25, 2011, 11:24:50 PM

Friar_Tuck has the word.

Good advise.

thebandit · January 26, 2011, 07:20:19 AM

Thanks for the advice, that's exactly what I will do.

thebandit · January 26, 2011, 12:54:32 PM

Ok now im smoking them as we speak, but I think I made a stupid mistake. In order to get all the smokies onto the racks, I cut some of them apart. Now when I go to give them a cold bath those are going to fall apart in the water.....what can I do now, im assuming they wont hold in the moisture like the others either........any tips?

thebandit · January 26, 2011, 01:43:31 PM

Ok so I thought that instead of cooling them in the water, I could put them on a rack outside after smoking, it cools down to zero at night so it wouldnt take long to cool, and would have to rinse off when still frozen and before you BBQ, is this an option?

Tenpoint5 · January 26, 2011, 05:18:32 PM

Quote from: thebandit on January 26, 2011, 12:54:32 PM
Ok now im smoking them as we speak, but I think I made a stupid mistake. In order to get all the smokies onto the racks, I cut some of them apart. Now when I go to give them a cold bath those are going to fall apart in the water.....what can I do now, im assuming they wont hold in the moisture like the others either........any tips?

You will be fine giving them a cold shower. I put my Kielbasa in ice water to cool down to 100º then leave out for an hour to dry and bloom. You shouldn't have any moisture issues. I also would suggest pulling at 152º and giving them a shower.

thebandit · January 26, 2011, 06:23:16 PM

Im finding that I can't get the it above 136, too cold outside, so I'm going to put them in the oven to reach that IT, also having a hell of a time getting good color, just around the edges of the racks. I realize this is probably from the uneven heat, i hope I get better color once I put them in the oven, and then cool and let bloom.

NePaSmoKer · January 26, 2011, 06:55:25 PM

Quote from: thebandit on January 26, 2011, 06:23:16 PM
Im finding that I can't get the it above 136, too cold outside, so I'm going to put them in the oven to reach that IT, also having a hell of a time getting good color, just around the edges of the racks. I realize this is probably from the uneven heat, i hope I get better color once I put them in the oven, and then cool and let bloom.

136 IT of the meat?

Sounds like you hit the stall point

Tenpoint5 · January 26, 2011, 07:08:55 PM

Yep the 136 stall. That is very common with smoked sausage Bandit. Just let it go it will start climbing again. It will still hang out at that temp even if you put it in the oven. The only benefiet of moving to the oven is you don't have to go outside to check on it.

thebandit · January 26, 2011, 07:27:00 PM

I keep learning something new every day, but by the time I read this I had put it in the oven, and your right, it's sitting at around........oh, 136, man I hope they turn out tasty

Friar_Tuck · January 26, 2011, 07:58:44 PM

What is the temp inside your oven?
You do not want it to be above 170, or better yet 165.
Make sure you don't melt the fat out of your sausage, onto your element in your oven, or you may get a visit from the boys in turnout gear!

thebandit · January 26, 2011, 08:59:02 PM

Well I have to say I'm a bit disappointed, not the taste I remember. I think the butcher may have made them leaner than I like. Also the color is all over the place from almost black on some to really pail on others. Ah well I will try to cook them a bit different next time, instead of the BBQ, he used to boil them in about a half inch of water for a bit, then lightly brown in the pan, maybe this will help with juiciness. Also I imagine the flavor will improve overnight too.

Smokies

lumpy

NePaSmoKer