My favorite meat smoker guy finally died, I'm not sure if smoking did it to him or not (just kidding).

Anyway I'm embarking on making my own summer sausage, hunter sticks, duck jerky, ducks because it seems when ever we go to a "dish to pass" people are begging for my bagged critters, I hang around liberal city types so they live through me a little.

I have the sausage stuffer and all that stuff but I'm a little uneasy about properly smoking the critters I'm sure there's a wealth of experience on the board.

Bump..............I'm curious too.

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"He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you." - Friedrich Nietzsche

If it's cured properly you don't even have to smoke it. If you're going to smoke it make sure you get it to 165F.

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that's actually cooking it but that wouldn't hurt.

mm, you'll have to experiment because it will depend on your setup. I'd say at least 24 hours of continual smoke ought to do it. It's all relative to size of the smokee and the smoker (a full size bear would take at least 3 days).... it also depends if you're trying to preserve or just for taste....

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RedMeat cartoon

So if I use cure I'm fine with my dedydrator and no cure is needed for sausage destined for the smoker? All of the recipes call for cure.

For those interested i've been experimenting with a Jerky Shooter and drying the meat in my dehydrator or oven and have had fantastic results.

Well technically, all smoked meats are cured first. Otherwise they taste like they're just grilled.

You can call Morton salt and ask them for their curing book.

My MIL should have some books on home curing from way back. People don't do this kind of thing anymore. It's a lost art.

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You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman

There's two kind of smoking , hot and cold. Hot involves cooking the meat slowly with the smoke and heat from the smoker hot plate. Cold smoking seperates the smoke generator (hot plate with woodchips in a pan) from the food with a pipe or tube to allow the smoke to cool before contacting the food. Usually the food is smoked with 2 or 3 pans of chips and then dried in the smoker to whatever consistency you prefer. My wife is the family pro making smoked salmon , she likes maple chips (2 pans) followed by a single pan of hickory.She uses a simple salt only brine for fish but she has used teryaki brine and honey brine for making beef jerky.

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that's right mm. smoke is a curing agent all by itself.

as to the cures... be creative.. alcohol, boiled water and your favorite spices can make an awesome cure (i also use soy souce as a base many times.) i normally make at least couple of batches.. say wine in one and beer in another.. let it cure in the fridge over night and then plop'em in the dehydrator... i also use half gallon zip bags for curing. you can get the "juice" better to all your meat pieces...

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There are two types of smoking — cold smoking, which occurs at temperatures of less than 85°F (30°C), and hot smoking, which takes place between 120° and 180°F (50° and 82°C). In between the two is a kind of no-man’s land, and above 180° is not smoking, but cooking.
MedMech - if you have an Academy Store in your area they have about the most complete BBQ and Smoking area for a chain, including all the 1-2-3 Books.

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Update:

I just finished a jerky batch with ground venison and perfecto its exactly what I want, used curing salt and a pepper concoction and the family won't take their hands off of it, getting their hands on it for snacks was the goal so BINGO we'll see how the snack sticks turn out.

MM I recommend 'The River Cottage Meat Book' by Hugh Fearnley-Whittingstall

http://www.amazon.com/exec/obidos/tg/detail/-/0340826355/qid=1104444336/sr=1-1/ref=sr_1_1/104-2811394-8741518?v=glance&s=books

if you are carniverous, into hunting and care about food quality. Really excellent stuff. He discusses home smoking too.

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