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First Summer Sausage in the Smoke Hollow 44"

post #1 of 12
Thread Starter 


Have had 10 lbs 85/15 beef spiced and curing since Wednsday. Half will be a typical summer sausage, and the other half will attempt to have a pepperoni flavor, with some fennel and anise added.


Placed 2 1000w hotplates in the smoker. Will use those as opposed to propane, can keep a more even, lower temperature.


Plan on throwing them in the smoker first thing Sunday morning, Will post pics.

post #2 of 12
Thread Starter 

Started yesterday afternoon instead.


Pretty happy with how I can control the temperature.





post #3 of 12

Looks good man!  Thumbs Up  Count me in  :icon_mrgreen:

post #4 of 12
Thread Starter 

Thanks! Turned out very well, I think. Temperature did get away from me for a few minutes when I was occupied with something else. Got up to 175, so some of the fat did melt, but nothing too serious. After the internal was 152, gave it a bath....

post #5 of 12

Looks great, are we going to get the money shot now? :drool

post #6 of 12

Those look so professional and fantastic!!!! Great job!!! Cheers! - Leah

post #7 of 12

Tell me about the hangers you use . Where did you get that ? pretty neat.

post #8 of 12
Thread Starter 

Thanks for the compliments.


Sorry I can't post a "money shot", I got called into some pressing personal business. It was pretty good however, and I WILL post "money shot" of my next project which I plan on being smoked Polska Kielbasa.


As far as the racks to hang the sausage, it came with the Smoke Hollow.


Hey Hoity Toit, love New Braunfels, the Schlitterbahn etc.... Have some awesome friends in San Angelo, and was stationsed at Goodfellow AFB and Fort Hood. Been to New Braunfels many times and there was a German restaurant there, I can't remember the name, but the food and beer was pretty good.

post #9 of 12
Looks great. i love this smoker. Just got mine about, 3 months ago. I like the hot plate idea. Thanks for sharing.
post #10 of 12

I remember the last time my Smoke Hollow 44 looked that nice and clean........right before her maiden voyage of smoking a turkey.  Hasn't looked the same since.


How long did it take for you get the summer sausage up to temp?

post #11 of 12
How long in smoker? How come that smoker is clean!? Did you finish with hot plates or propane? That low end temp gives me fits.
post #12 of 12
Thread Starter 
Whole time with hot plates. About 5 hours. Clean smoker since I've only done 2 bacon smokes, 1 Canadian bacon smoke and the summer sausage. Trust me, it won't stay clean for long.
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