2 Cool Fishing Forum banner

1 - 6 of 6 Posts

·
Registered
Joined
·
875 Posts
Discussion Starter · #1 ·
Decided to try and make some sausage this year and the fresh turned out great, but now wanting to try and make a batch of dried sausage. I used the fiesta seasoning from academy and already have 25lbs of it cured and ready to go with 70% venison 30% pork, but what's the best way to smoke/dry it? I have an electric smoker but is it best to dry it some then smoke, or smoke then dry or what? Sorry I'm new to this but trying to learn any advice would be great!
 

·
Hardhead Master 1st Grade
Joined
·
170 Posts
We always use a small smoke house on a cold day. Smoke the sausage for about 6 hours (depends on how much smoke flavor you want) then finish the drying process in a nice cool room with low humidity. So, in general you want to smoke first (as low heat as possible) until it has as much flavor as you think you need, and finish it in a cool dry place. The finish will depend on how you like your sausage too long and it will turn into big links of jerky to short and it will be wet. You can usually pinch it between your fingers and wait til it has a nice firm feel. If in doubt, break a link and taste it.

C
 

·
Registered
Joined
·
875 Posts
Discussion Starter · #3 ·
We always use a small smoke house on a cold day. Smoke the sausage for about 6 hours (depends on how much smoke flavor you want) then finish the drying process in a nice cool room with low humidity. So, in general you want to smoke first (as low heat as possible) until it has as much flavor as you think you need, and finish it in a cool dry place. The finish will depend on how you like your sausage too long and it will turn into big links of jerky to short and it will be wet. You can usually pinch it between your fingers and wait til it has a nice firm feel. If in doubt, break a link and taste it.

C
Thanks a lot man! Now how long do you usually hang it to dry? And low heat are you talking about like 150* or even colder than that?
 

·
Registered
Joined
·
293 Posts
The 70/30 is a good ratio. Heavy smoke(I like pecan but make sure it is dried wood,green wood smoke will turn it bitter) for about 8 hours. Then make sure it stays very cool and dry. Usually takes about 4 days(96 Hrs.). The sausage will start to flatten when really dried. Once you have gotten to where you think you need to be,try and break a link. When dried properly is should snap not bend and break. If you have done a good job,you can get the sausage straight out of the freezer and eat it. It should have no moisture and therefore should not freeze solid.
 

·
Hardhead Master 1st Grade
Joined
·
170 Posts
Younggun,
Use as low of heat as you can manage to still make your smoke. You don't want to cook it you just want the smoke. This is usually why we do our sausage on a cold day. As Bone Pile said, usually 4 days is real close. It mainly depends on how "dry" the room is, it could be 3 days or 5 days. It also depends on how dry you like your sausage... I know kinda crappy answer but it is variable depending on your likes. Best way is to hang it and after 3-4days break you off a chunk and give it a taste. It not really to hard, after you finish with this round you'll not even be worried about doing it again. Enjoy!

C
 

·
Registered
Joined
·
1,140 Posts
for smoking the best thing to do is take a bunch of chunks of mesquite and soak them in water. You do not want or need any heat on the sausage.

Then take coals off of a fire and place in the bottom of a metal bucket or something similar.

Place the soaked chunks on the coals, place in smoke house and close the door.

Personally we only smoke our dried sausage a couple of hours to get a little smoke flavor. Pull the bucket out and place a fan in the smokehouse to keep air circulating on them. It will take 7-10 days to dry depending on the humidity. The air temperature is not too big a concern as the humidity. make sure none of the links are touching when hanging or they will mold.

If you do not have a smoke house to hang them in you canbuild on ereally cheap out of an old moving crate.
 
1 - 6 of 6 Posts
Top