Smokehouse Operations

1
Smokehouse Operations

• Lynn Knipe
• Animal Sciences 550.02
• Ohio State University

2
Smoking and cooking are generally combined,
except

• when cold smoking,
• when liquid smoke is added to meat mixture,
• when pre-smoked casings are used,
• or when water or steam cooking.

3
M. L. Smokehouse/Oven Options

• Dry bulb wet bulb settings
• Liquid or natural smoke
• Dampers closed or Auto
• Steam Cook-In Bag cooking
• Variable fan speed
• Internal temperature finish
• Internal and oven temperature recording charts
• Shower remove plug

4
Smoking Cooking Steps

• Drying or reddening
• low air velocity, open damper
• 110 to 145F dry bulb temps
• begin cured color development
• dry product surface to prepare for smoke
  application
• Smoking
• dampers closed
• high temps/humidity darker color

5

• Cooking, Finishing
• increasing relative humidity (RH) air temps
• auto. Dampers - set RH
• Steam cook/finish
• more consistent temps throughout house/oven
• softens collagen casings
• Showering (to 100-130F)
• reduce temps w/out drying

6
Liquid Smoke

• Bring surface temperature up to 150ºF
• Atomize for 10 to 20 mins.
• 5 min. dwell time
• Continue heating at 160ºF to set smoke color.
• Finish cooking with higher RH.

7
Fermentation or Maturing

• Low temps controlled humidity before cooking
  
• Air conditioning for dry products and hotter
  climates.
• 8-16 hr. process

8
Drying sausage

• Drying rooms
• controlled temps RHs for 21 to 90 days

9
Todays Demo

• Fresh Sausage Control
• Natural Smoke
• Fresh Sausage - Liquid Smoke
• Fresh Sausage Natural Smoke with High
  Moisture Surface

10
(No Transcript)
11
(No Transcript)