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Summer sausage-how long does everyone smoke it for??

post #1 of 3
Thread Starter 

I have read a lot and received a lot of advice from folks on how long to summer sausage for and at what temps so I thought I would start this thread so we all can come together on an answer. I run the smoke with heat at 135-140 on mine for 8-10 hours and finish off until the internal temp hits 150, shower w/cold water and hang to bloom for several hours.

post #2 of 3

This is how I do mine,

 

Mix and stuff night before (if possible)or next morning if next morning skip #1 (and I usually do 2 1/2" casings sometimes 2")

 

1. Hang at room Temp for 1 - 1 1/2hrs while smoker come up to temp of 110*

2. Hang in smoker at 110* for 1hr no smoke

3. after one hr add smoke.

4. 2nd hr in raise temp to 120* and smoke all way thru or to your liking.

    3rd hr to 130

    4th hr to 145

    5th hr to 160 - Probe with Temp and leave it in.

    6th hr to 170 and leave it here till IT Temp gets to 152* I never go above 170 may have fat out, sometimes does take some time depending how much S/S you have in the smoker.

 

Take out at IT152 and cold shower till IT is 90* or so then into the fridge for 24hrs or so to bloom.

 

This always works well with me.

 

Good luck everyone and good smokin

post #3 of 3
Mix and fridge the night before, stuff next morning hang while smokehouse comes to temp(130) hang 1hr no smoke bump to 150 add smoke and hold tthere for 5hrs,then slowly bump to 170 until IT hits 155ish(total time between8-10 hrs)i,shower to drop temp to 110 and hang in basement for 24 hrs to bloom
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