I made elk summer sausage last night/ this morning. I had 2/3 very lean elk and 1/3 pork. I stuffed 11 casings:
I put in the smoker @ 6:00 PM at 125 for an hour, then smoked at 125 for 3.5 hours. It was 10:30 and I wanted to get some sleep so I put them in the oven @ 170 and checked internal temp every couple hours. At 6:30 AM this morning, they were still only at 127 internally.
Does this seem really long????
I mean, i was going on 12 hours and only at 127 internally. Let me know your thoughts.
FYI, my smoker is in my profile pic and maintains a steady temp, and my thermometers are accurate (tested).