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Chapter 5

Chapter 5 . Smoking Sausages and Meats. Topics Covered. Why Smoke? The Process of Smoking Smokehouses/Smokers How a Smokehouse Operates Preparing Salmon for Smoking. Why Smoke?. Preserve Add flavor and aroma Add color Maintain freshness Protect against oxidation.

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Chapter 5

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  1. Chapter 5 Smoking Sausages and Meats

  2. Topics Covered • Why Smoke? • The Process of Smoking • Smokehouses/Smokers • How a Smokehouse Operates • Preparing Salmon for Smoking

  3. Why Smoke? • Preserve • Add flavor and aroma • Add color • Maintain freshness • Protect against oxidation

  4. Why Smoke? (cont’d.) • Cold smoking: • Imparts aroma and flavor • Some drying and weight loss will occur • Temperature for cold smoking is 70°F–90°F or below • Higher temperature will cause fat to liquefy and may cause rancidity

  5. Why Smoke? (cont’d.) • For successful smoke absorption: • Sausages and meats need to be air dried before placed in smoker or smokehouse • Allows smoke vapor to cling to surface • Helps color to develop

  6. Why Smoke? (cont’d.) • Warm smoking: • For light, tender seafood: salmon, trout, catfish, shrimp, and lobster • Done by maintaining a temperature of 85°F to 120°F

  7. Why Smoke? (cont’d.) • Hot smoking: • Temperatures high enough to cook meat • Adds mild and pleasant smoky aroma • Temperature of 120°F–180°F • Process takes two to three hours or longer

  8. The Process of Smoking • No precise formula • Thickness, humidity, type of wood, smoke density, amount of meat, and smoking temperature all make a difference

  9. The Process of Smoking (cont’d.) • Requires close attention: • Check temperatures at all times using an instant-read thermometer • Hardwoods are best for smoking

  10. Smokehouses/Smokers • Range in price and capacity: • $300 to $2000 • 20 lbs to 50 lbs or more • When in use, make sure damper is open wide: • Allows moisture to escape • Keeps sausages from sweating • Never overload

  11. Smokehouses/Smokers (cont’d.) Smoker

  12. How a Smokehouse Operates • Operation: • Smoke is generated in smoke chamber • Travels up into smokehouse • Exits through damper • Wood selection: • Resin in wrong types (e.g. cedar): • Creates undesirable aromas and tastes • Gives black, sooty appearance • Hardwoods are the best

  13. How a Smokehouse Operates (cont’d.)

  14. How a Smokehouse Operates (cont’d.) • Use a mixture of wood to create other aromas and flavors • After smoking, cool in cold water to internal temperature of 140°F • Then refrigerate

  15. How a Smokehouse Operates (cont’d.) • Sodium nitrite: • Used in curing to prevent growth of botulinum toxin and other noxious organisms • Fresh raw sausages and some poached sausages do not require curing salts • Kept refrigerated or frozen • Cooked at high enough temperatures to kill bacterial activity

  16. How a Smokehouse Operates (cont’d.) • Hobby cooks and professional chefs: • Should buy prepared curing salt • Four ounces nitrites with 100 pounds of kosher (natural) salt and tinted with red dye • Tinted curing mixture (TCM) Kosher salt, sea salt, and curing salt (TCM)

  17. Preparing Salmon for Smoking Salmon with intestines removed Making an incision around the salmon’s head

  18. Preparing Salmon for Smoking (cont’d.) Continuing the cut over the bone and removing the fillet; the cut is repeated on the other side Removing the pin bones

  19. Preparing Salmon for Smoking (cont’d.) Salting the salmon Smoking the salmon

  20. Summary • This chapter reviewed: • How to smoke meat and sausages • Flavors various woods impart to smoked foods • The importance of proper temperatures for cold, warm, and hot smoking • Scientific insight into how smoking process works

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