Took my first foray into Summer Sausage and 1 1/2" fibrous casings.
Bought PS Seasoning Spicy Garlic Summer Sausage from Cabela's
Also bought PS Seasoning 1 1/2' casings .
Made 14 #, about 8 lbs beef (88%) and 6 lbs Pork ( I had a mix up and had too much pork)
I bought the meat ground from CostCo. I did not run it through the grinder again.
Made 11 1 1/2" sausages.
Smoked in my MES with Pecan (thought I had hickory left in the cabinet, but alas I was all out). added a second wood dowel to improve airflow around sausages. Notice the clean smoker, I finally used some Goof off oven cleaner and a ton of elbow grease on Saturday to get a nicer / cleaner looking smoker (for a few weeks anyways).
1 hour at 110 F (for here in Phoenix in August, that is not using any electricity at all)
1 hour with smoke at 130F IT of about 100
1 hour with smoke at 140F IT of about 115
4 hours at 170 no smoke got IT to about 140
1 hour at 190 no smoke to get IT of 145
Ok, at this point it is 9:15 PM on a Sunday evening. Enough is enough.
1 1/2 hour at 210F no smoke to IT to 156.
Finally at 10:45 I pulled the sausage and dropped in ice filled cooler for 20 minutes, dried and moved to fridge. Noticed a sublte shrinking (wrinkled casing)
Waited to morning to cut in and try the sausage. They were spot on -
Questions -
Does the amount of time seem right? Did I rush it too much by using so much heat at the end? What are your typical times for 1 1/2" casings?
Lastly, while the Cabellas seasoning is very good, I prefer my own concoctions. Any suggestions for good scratch seasoning mix?
Thanks in advance.
Bought PS Seasoning Spicy Garlic Summer Sausage from Cabela's
Also bought PS Seasoning 1 1/2' casings .
Made 14 #, about 8 lbs beef (88%) and 6 lbs Pork ( I had a mix up and had too much pork)
I bought the meat ground from CostCo. I did not run it through the grinder again.
Made 11 1 1/2" sausages.
Smoked in my MES with Pecan (thought I had hickory left in the cabinet, but alas I was all out). added a second wood dowel to improve airflow around sausages. Notice the clean smoker, I finally used some Goof off oven cleaner and a ton of elbow grease on Saturday to get a nicer / cleaner looking smoker (for a few weeks anyways).
1 hour at 110 F (for here in Phoenix in August, that is not using any electricity at all)
1 hour with smoke at 130F IT of about 100
1 hour with smoke at 140F IT of about 115
4 hours at 170 no smoke got IT to about 140
1 hour at 190 no smoke to get IT of 145
Ok, at this point it is 9:15 PM on a Sunday evening. Enough is enough.
1 1/2 hour at 210F no smoke to IT to 156.
Finally at 10:45 I pulled the sausage and dropped in ice filled cooler for 20 minutes, dried and moved to fridge. Noticed a sublte shrinking (wrinkled casing)
Waited to morning to cut in and try the sausage. They were spot on -
Questions -
Does the amount of time seem right? Did I rush it too much by using so much heat at the end? What are your typical times for 1 1/2" casings?
Lastly, while the Cabellas seasoning is very good, I prefer my own concoctions. Any suggestions for good scratch seasoning mix?
Thanks in advance.
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