Steve Petrone
TVWBB Platinum Member
Made Italian sausage...plan is to wrap sausage in tubes in parchment and smoke. Ok?
Parchment paper? Ok to wrap sausage & smoke?
- Thread starter Steve Petrone
- Start date
Steve Petrone
TVWBB Platinum Member
Well. just cooked it indirect on a kettle with some pecan and hickory...not much smoke but fine for topping a pizza.
That is a good idea to unwrap after firm.
That is a good idea to unwrap after firm.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
Hmmmm .. I've seen here several times where someone would smoke a meatloaf on parchment paper and the smoke ring was present. Now, I don't know if the smoke "flavor" gets through or not... </div></BLOCKQUOTE>As I understand it, the 'smoke ring' is not actually caused by smoke.
The 'smoke ring' is a chemical reaction caused by the penetration of nitric acid into the meat, not smoke.
In the meatloaf pics I've seen, the 'smoke ring' is much thicker on top than on the bottom.
Could be, with meatloaf sitting on parchment paper, the nitric acid seeps in from the sides as it mixes with the meatloaf's own juices?
Hmmmm .. I've seen here several times where someone would smoke a meatloaf on parchment paper and the smoke ring was present. Now, I don't know if the smoke "flavor" gets through or not... </div></BLOCKQUOTE>As I understand it, the 'smoke ring' is not actually caused by smoke.
The 'smoke ring' is a chemical reaction caused by the penetration of nitric acid into the meat, not smoke.
In the meatloaf pics I've seen, the 'smoke ring' is much thicker on top than on the bottom.
Could be, with meatloaf sitting on parchment paper, the nitric acid seeps in from the sides as it mixes with the meatloaf's own juices?
Steve Petrone
TVWBB Platinum Member
After the indirect cook, I believe that had I SMOKED it...there would have been plenty of smoke flavor. On the kettle at a high temp, it was not smoked per se.
Bill Hays
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
Hmmmm .. I've seen here several times where someone would smoke a meatloaf on parchment paper and the smoke ring was present. Now, I don't know if the smoke "flavor" gets through or not... </div></BLOCKQUOTE>As I understand it, the 'smoke ring' is not actually caused by smoke.
The 'smoke ring' is a chemical reaction caused by the penetration of nitric acid into the meat, not smoke.
In the meatloaf pics I've seen, the 'smoke ring' is much thicker on top than on the bottom.
Could be, with meatloaf sitting on parchment paper, the nitric acid seeps in from the sides as it mixes with the meatloaf's own juices? </div></BLOCKQUOTE>
The smoke ring is acutally a chemical reaction from nitrates produced from burning/smoldering wood. And yes, this chemical reaction is different than the smoke flavor that is deposited on the surface of meat. The nitrates apparently penetrate parchment paper as shown in Shawn W.'s photo (from this board) from Nov., 2004. Not too sure about the smoke flavor penetrating it...
Shawn W.'s post from 2004
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
Hmmmm .. I've seen here several times where someone would smoke a meatloaf on parchment paper and the smoke ring was present. Now, I don't know if the smoke "flavor" gets through or not... </div></BLOCKQUOTE>As I understand it, the 'smoke ring' is not actually caused by smoke.
The 'smoke ring' is a chemical reaction caused by the penetration of nitric acid into the meat, not smoke.
In the meatloaf pics I've seen, the 'smoke ring' is much thicker on top than on the bottom.
Could be, with meatloaf sitting on parchment paper, the nitric acid seeps in from the sides as it mixes with the meatloaf's own juices? </div></BLOCKQUOTE>
The smoke ring is acutally a chemical reaction from nitrates produced from burning/smoldering wood. And yes, this chemical reaction is different than the smoke flavor that is deposited on the surface of meat. The nitrates apparently penetrate parchment paper as shown in Shawn W.'s photo (from this board) from Nov., 2004. Not too sure about the smoke flavor penetrating it...
Shawn W.'s post from 2004