I am Armin from South Western Ontario and glad to find this forum. I have a Cusinart smoker (and very happy with it) for my hot and cold smoking projects.
My whole family loves summer sausage, ham and many other types of smoked cold cuts.
I inherited the recipes I use from my grandfather (he passed away last year, God bless his soul) and for over 70 years now he was making ham and sausage without curing salt, just plain salt which I learned it can be a risk for clostridium botulinum and I just made a batch yesterday in the same way (my last one tho), I will not take any chances from now on.
Why I joined this forum? To be honest because I had a batch of summer sausage in my smoker last night and the IT was 122F for 4h despite the temperature of the smoke house set to 160F so I was curious if I should keep the sausage giving the long time at 122F in the smoke house. I finally brought the sausage to 156F and I'll have a taste (and then wait to see if I die or not). I heard about people smoking the summer sausage for 8-10h so I am interested in ALL methods and special ways of making amazing sausage. Also I was wondering how is everyone adjusting the summer sausage temperature in the smokehouse when smoking in the evening/night and outdoor temperatures are changing drastically from one hour to the other?
Well, I think even with World Old recipes there is still room for learning and improving.
Thanks for having me here