I screwed up

[IndyEFI500]

Soooo... When I was smoking my venison summer sausage, I thought I would be smart and not use the water pan in order to get more smoke into the meat. Yes more smoke but also more really dry and hard sausage. I hate to throw out good meat so was thinking I would use the stuff that got uber dry to make soups, ie... chilli, stew. Any one else ever tried this?

[hockeybc69]

I dont use water.

What internal temp did you cook it to? Sounds to me like you just cooked too long.

[DonBo]

I dont use water.

What internal temp did you cook it to? Sounds to me like you just cooked too long.

That's what I was thinkin'. It'll probably be good in soups and chili.

[otterman91105]

Yea that sucks you hate to throw away the meat. There must be something you can do with it.

[mainbutter]

I don't use the water pan when I made jerky.. turned out great, 200 degrees-ish. I did overcook one batch, but still very delicious if a little crispy.

Regarding your question, I've never tried it but I think YOU should! A batch of soup can be made pretty quickly and easily.

[Mike89]

sounds to me to hot for to long, try a hotdish or something in that idea.

[hockeybc69]

So how bad is it?

Salami is a hard sausage. Is it really burnt that bad? Wondering if you could still use it as is honestly.

If its to the point its hard to cut, you went way over on the heat and time.

Yank em off at 155-160 internal temp and put immediately into an ice bath.

[IndyEFI500]

There are a couple of pieces probably totalling about a pound or two that are closer to charcoal than meat. Without my water pan in there are a couple of spots where the heat really went throu the flame shield. I really should have known better but live and learn.

I only cooked it until about 165 degrees internal temp on the piece I was monitoring but there were a couple on the lower rack that got singed. I am thinking of trying some chilli. A hot dish is probably another good idea. Just trying to think of things with a fair amount of liquid and long cook times to try and rehydrate the meat. Thanks all.

[KEN W]

What temp did you set the smoker?I never go higher than 175 degrees.Any higher and the fat will render out,leaving dry sausage.You only need to have the sausage done to 150 degrees.I also don't use a water pan.

Is there a hot spot in your smoker?Most have it in the back right corner above the heating element.You have to rotate them so as not to over cook in the corner.

[hockeybc69]

I had a masterbuilt.

I used multiple probes one time in pork butts.

After about 5 hours i had 20 degree internal temp differences depending on the shelf and location on the racks.

I knew there were hotspots in it but i was curious to see how bad it was.Lesson learned...rotate frequently..

[IndyEFI500]

The smoker didn't get over about 180 degrees although it was a little cooler that day. It's my own fault as i was grinding up snack sticks while smoking the summer sausage and didn't keep as close an eye on things. The main areas that got really charred were on the outside where the flame and heat goes out around the heat shield but there are some slots in the heat shield that contributed as well.

Hopefully by the next time I set forth on such a project I will have my next project complete. I got an OLD style fridge and hopefully I will have better control of the heat once it is complete.