My Perpetual Question Thread

partapache · Newbie Joined: 30 May 2009 Posts: 29 Location: Tucson, AZ

I'm new at this and I'm probably going to have a lot of questions so I thought I'd consolidate them all in one thread instead of cluttering up the forum with a bunch of individual threads.

#1 - Will smoke penetrate mahogany casings or is smoking the casing all you are really doing?

P.S. - I got my new #5 stuffer from Lem Products yesterday. I just happen to have had a batch of summer sausage ready to stuff. It's awesome, metal gears and all. It's a little pricier than most of the others but I think it's worth the extra money. My first attempt at stuffing and they came out perfect.

Harry Nutczak · Posted: Jun 08 2009 Post subject:

Mahogony casings?

Are the dyed casings collagen or fibrous? Dyed casings are usually used for products that contain liquid smoke so the color looks better becuase they product does not get any real smoking, But I see no reason you cannot smoke pre-dyed casings.

For heavyweight sausages that are hung to dry or to be smoked, fibrous is recomended or the casing ay fail by hanging and fall into the bottom of the smoker.

A great forum to read for sausage is www.sausagemaker.org it is based in the UK, so the terminology may be difficult to understand. But lots of good links to follow in many of the threads.

len Poli also has a very informative site.
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partapache · Newbie Joined: 30 May 2009 Posts: 29 Location: Tucson, AZ

Inedible fiberous casings like one uses for summer sausage, either clear or mahogany. The only thing I use liquid smoke for is something that can't actually be smoked.....like corn chowder.

Harry Nutczak · Posted: Jun 08 2009 Post subject:

Yes, you can smoke your product in those.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

daddywoofdawg · Posted: Jun 20 2009 Post subject:

You can smoke corn chowder either A:place the corn cobs in the smoker for a hr or two the process as normal.B:place the mixed up chowder in an oven safe dish and place in the smoker for a couple hrs the heat as usual.
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partapache · Newbie Joined: 30 May 2009 Posts: 29 Location: Tucson, AZ

Cooking times - Other than smoking it what's the point in cooking summer sausage for ten or twelve hours. Instead of cooking it at 120 for a couple of hours, 140 for a couple of hours, 155 for a few hours, 170 for a few hours why not just cook it at something like 180 until the internal temperature reaches 152 or whatever you want?

Harry Nutczak · Posted: Jun 23 2009 Post subject:

partapache · Newbie Joined: 30 May 2009 Posts: 29 Location: Tucson, AZ

Thanks for splainin that. Hey, I haven't had a chance to read it yet but I bought a book named Professional Charcuterie by Kinsella and Harvey, doesn't look very technical but has a lot of good recipes in it.