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Smoking: Meat of course

using-hickory-in-my-smoker


I should’ve had the title say “Smoking Pot…Roast” and checked to see how many hits I got on my blog. :))

The sausage sat overnight in a covered tub outside. It was +2 C which is just above freezing. That made a perfect refrigerator.

I drug out my smoker. This is only the second time I’ve used it. I took note that it was winter last time I did this too. Summer must be way too busy. I’m usually thinking of vegetables at that point. Today is supposed to be about +6 C so that should help. It hasn’t been this warm since October as I recall so it’s great timing.

raw-sausage-on-baking-sheets

Raw sausage on the baking sheets with toothpicks for markers to help me remember what recipe is where. The pinker ones have the cure in them.

I searched the manual for the proper steps and had it warming up in about 5 minutes. I’ve read that you should smoke meat at least at 200F (this farenheit-celcius thing will make me mad I’m sure) to control bacterial growth. One fella on the net confessed that he smoked at 100C for 2 hours and then kicked it up to 200C for 3 hours to bring it up to a safe temperature. I didn’t end up with much choice. Because of the cold ambient temperature outside of the smoker, the inside didn’t heat up to 200 until about  2 hours after starting it anyway. I had stuck the sausage in when it hit a 100, so I followed the other fella’s example one way or the other.

 

I wanted to be stingy with the vent-opening at the top so the heat wouldn’t escape, but the moisture was building up. I’ve discovered that drier sausage will take on the smoke better. Each 20 minutes I went to check on it. I quickly opened the door for 2 reasons. One was to wipe down the door that was dripping with moisture and to take a fast peek at how much wood was on the burner. Normally you don’t have to do that…but… the little bricks that fit in my smoker are expensive. I was stuffing hickory shavings I had saved from the construction of our kitchen cupboards in between every second brick. I got the feel for that and saved half of the cost. It uses one every 20 minutes (hence the timing of my inspections), so 3 X 5 hours=15 bricks would be common. I used 7. A box full  contains 48 and cost about $24?? 48 divided by the 8 I saved means I saved..uhhh…  $4.  I think that was a foolish waste of time for only $4. Even I will admit that.

moisture-from-the-smoker

The open smoker full of sausage. What a great smell!

cooked-and-over-cooked-sausage

Cooked and over-cooked sausage. The bottom of the smoker cooked it much faster than the top.

After all this I made 30 lbs. of sausage. It cost me no more the $4 for the wood, $8 for the casings, a bit for spices and ingredients, $2 for pork fat, part of the tag and certificate that $42 – so another 4. Then there’s vehicle cost at $150 (which kills me). It must have cost me about $5.70 per pound which is likely twice the price I could buy it for.

Let’s just say then that the $150 was Hubby’s ‘happy money’, then it would cost only 67 cents per pound. That sounds better.

PS: I forgot about the power usage. This is why I want a large homemade smoker that I can put my own wood in, make my own smudge, etc.

PSS: Dry the sausages for several hours beforehand.

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5 Responses to “Smoking: Meat of course”

  1. Naomi says:

    I would like to make homemade sausage some day. I would have to find a cheaper way to do it. We had a cow butchered and had the butcher make some sausage. It ended up costing a lot! So… the next time I was at the butcher, I just bought the spice and now I use it to make little hamburger patties and call it ‘sausage’.
    If you can smoke the meat in warmer weather, the problem of having to heat it up too much on the bottom in order to get the rest of the oven warm might be not as great. Perhaps making a little lean-to to keep the area around the smoker warmer might work.
    Don’t count the cost of the truck, because you’d need to use the truck to go to the grocery store for sausage if you didn’t make it by hand. It’s just a cost of living.

  2. Anonymous says:

    You’re doing great with the cost. Consider how much that would cost per pound in the store. $5. – $15. Depending on the style of sausage.

  3. Wendy says:

    Muh mouth is waterin. I need tuh blot it wiff a paper towel. Mail me a dehydrated chunk.

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