There is no set time to produce a well dried link. Tips. There are 2 ways you can dry your sausage. dry venison sausage. The book is a highly recommended addition to personal and professional culinary additions. This simple process dries out the surface of the casing so it can acquire smoke better and develop the proper smoking color. Keep it between 90 and 100 degrees F. at most. Drying in the Sausage Smoker Its path is longer. Italian dry-cured sausage … Gather your linked sausage into easily handled bunches. Prepare the sausage links the same as for air drying, whether on racks or smoking sticks. The surface is dry and there is a visible grayish ring on a sliced sausage. Preheating a smoker to eliminate the humidity inside is a must step for the smoking process that follows. Â© Copyright 2017 Lets-Make-Sausage.com | All Rights Reserved. Use cold water – place in a bowl of cold water or pour cold water on a stack of sausages. Too fast moisture removal. Plus, you can experiment with the spices and make sausage better than anything you could buy. A common household fan (set on a low speed) works well for this. Equipment for Making Alcohol Type Beverages, Humidity - higher humidity, slower drying, Temperature - higher temperature, faster drying, Air flow - faster air speed, faster removal of moisture. Conditions like humidity and room temperature will vary, and so will your drying time. Open your smoker dampers all the way and/or leave the door of your smoker open slightly. The steps are straight forward: That's the whole process. Stuff into sausage casings. Learn and follow the individual steps and your sausage will turn out great every time. Conditioning is a short drying process which is employed during manufacture of smoked sausages. The dry smoke will set the smoke in the sausage. It takes a little less time than air drying, and once the links are dried to the touch, I just need to increase the smoker temperature and add the wood chips. More on drying can be found in the Fermented Sausages section. It is recommended to follow this setting process with smoking as we don’t have to worry about refrigeration of the sausages after they are stuffed. There is no reason you can't air dry your sausage before taking it to the smoker, as long as the humidity isn't too high. Applying the smoke to your homemade sausage. This simple process dries out the surface of the casing so it can acquire smoke better and develop the proper smoking color. Inside moisture travelling towards the surface can not keep up with the moisture removed from the surface. Air-fan drying should not be used for an extended period of time as it may harden the surface of the smaller meat pieces/sausages. Harold Farley Bastrop, Texas. Dry Sausage. Italian dry-cured sausage is not cooked. We then smoke our Dry Sausage with Natural Pecan Wood Logs for over 5 days. In a fine grind the particles are very small and moisture has to overcome more surface area on its way to the surface. Leave draft controls or the top of your smoker fully open. Grind the meat and mix in the seasoning. You control how much fat goes into your sausage, which makes homemade sausage by far healthier. How to safely dry your sausages Start by cutting the meat into chunks and removing excess fat (about 20% fat is a good amount). The next day they return to the … This drying process is often performed inside the smoker and lasts about 1 hr (no smoke applied) at 40-54°C (104-130°F) until the casings feel dry. This is a method I often use. Leaving sausages for 12 hours at 2-6°C (35-42°F) or for 2-3 hours at temperatures below 30°C (86°F) will provide extra time to fully cure the meat. Leave the sausage in the smoker with vents and door ajar until it is dry to the touch. This problem is magnified in a large diameter salami where moisture has a much longer distance to travel to the surface and a large diameter salami should be dried at a slower pace and much longer than a small diameter one. So to start the hot smoking process you need to follow the first three cold smoking steps first: Remove heat and smoke for 24 to 36 hours or until sausage starts to wrinkle. Smoking sausage is a process. Check it often, and be sure to check more than one link for dryness. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. Put the links into the smoker, and adjust the temperature to. Stuffed sausages that are subject to smoking follow a drying procedure which can last from 0.5-2 hrs at 68-86° F (20-30° C). Whether hanging or resting on racks, make sure there is plenty of room between your links. The sausages hang on wooden dowels in the smokehouse for eight hours, then go back into the cooler overnight. If you aren't able to regulate your smoker at the necessary low temperatures, elect to air dry instead.