Well its time, I just started smoking my first summer sausage on a cold Michigan morning. I'm using hickory wood on a charcoal smoker. What temp should I maintain and how long? QVIEW to follow....
- topicSausage Makingtagged by Bama BBQ, 12/20/14
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Just purchased this unit a few weeks ago have only used it 3 time and just the love the way to cooks. Real easy to keep temps and the smoke box is huge.
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Simply the best. The Bentley of all grills and it's the only ceramic grill made in the USA. The 400XL will smoke two 20 pound turkeys.
The smoker came packaged very nicely and easy to assemble. The construction of it is pretty solid. I have used it twice so far and both times the smoker itself was good. I did put on a gasket...
First smoked summer sausage
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I would start at 110° the after an hour bump to 120° and then 2 hours later bump to 130°. 2 hours later bump to 150° 1 hour later bump to 180°. Remove from smoker at 150° The carry over heat should finish to 153° - 154°
Nothing wrong with Mule's technique.
I do it slightly different. I'd place in a 120-130*F smoker and smoke for 3 to 4 hrs then raise the temp to 160*F. Once the internal temp of 152*F is reached shower the sausage with cold water until an internal temp of 120*F is reached then let hang dry for a couple hours at room temp to bloom. Refrigerate 24 hrs slice and enjoy! Just the way I was taught I guess.
I haven't done sausage in a charcoal smoker so I dont know how easy it is to regulate the temp as described above [ Those methods i do agree with and are a great outline though]. Dont see a thermometer of any kind in that stick to keep track of the internal temp. If you can keep the temp under 200 [ I have done summer at 225 in the oven from start to finish with no problem [see my bacon summer thread], it should be ok also. Just pull the stick at the internal the guy's above suggested and give that stick a cold water bath also and you should be fine. Let us know how it worked out. I know it's tempting but dont slice into it until it's been resting in the frige overnight. Reinhard
- First smoked summer sausage
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