Hi Guys
Just found this site while looking for help with a problem I have just run into. Some of you guys have far more experience than I have so I'm sure you must have run into this before.
The last couple of attempts at cooking salami has been a wash. My smoker is a converted freezer with an electric element in the bottom with a outside smoke box. I have two sensors for the heat. One attached to the controller and one for the outside dial thermometer. For a meat thermometer I use a remote unit attached by a cable and a dial to double check before removing the meat. Everything seams to to be working just fine but I can't get the internal temperature of the meat over 140 F with the smoker temperature set at 165 F. The temperature of the smoker, as I've said is double checked and is sitting at 165-168 F. The ambient temperature is around 35 F. I've smoked meat at -20 F before so I'm not looking at that as the reason.
The last two batches have come out early and have been crumbly and dry. There should have been enough fat in them and there wasn't any fats dripping out of the salami.
I could really use a little insight here, at least some ideas of where I should start looking.
Thanks again
Jim
Just found this site while looking for help with a problem I have just run into. Some of you guys have far more experience than I have so I'm sure you must have run into this before.
The last couple of attempts at cooking salami has been a wash. My smoker is a converted freezer with an electric element in the bottom with a outside smoke box. I have two sensors for the heat. One attached to the controller and one for the outside dial thermometer. For a meat thermometer I use a remote unit attached by a cable and a dial to double check before removing the meat. Everything seams to to be working just fine but I can't get the internal temperature of the meat over 140 F with the smoker temperature set at 165 F. The temperature of the smoker, as I've said is double checked and is sitting at 165-168 F. The ambient temperature is around 35 F. I've smoked meat at -20 F before so I'm not looking at that as the reason.
The last two batches have come out early and have been crumbly and dry. There should have been enough fat in them and there wasn't any fats dripping out of the salami.
I could really use a little insight here, at least some ideas of where I should start looking.
Thanks again
Jim
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