or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › David, summer sausage crumbling
New Posts  All Forums:Forum Nav:

David, summer sausage crumbling - Page 2

post #21 of 26
Quote:
Originally Posted by driedstick View Post

ya more fat and lower temps,,,, we all were telling you this,,,,,sorry but WE have made alot of sausages here 240 - 250 is too hot,,,,ya you have made it before and it was good,,,try doing it our way and  I will bet you it will be even better,,,,,if you don't believe me on temps and times just use the search bar above and spend hours doing research and coming out with the same product,,,,,

We can help with times and temp let us know if you want instructions on the oven or cabels smoker,,,,we will help ya ,,,,,,,,,we have done TONS of sausage and snack sticks her on this site

Search peoples profiles, Nepas, boykjo, chef willie, dirt sailor, Cranky buzzard, Gary S, waterin hole brew,  ECT,,,All the  same 

good link with temps and times 
http://www.smokingmeatforums.com/t/206601/hot-habanero-summer-sausage-with-lava-jack


Good luck,,,,Hope this helps 

A full smoker is a happy smoker 

DS 

Great post. Pretty much sums it up.
post #22 of 26
Quote:
Originally Posted by c farmer View Post


Great post. Pretty much sums it up.

Thanks farmer,,your posts as well (love the hammy sticks BTW) 

 

DS 

post #23 of 26
Thread Starter 
Thanks greatly driedstick. I really appreciate all the help, we have been at crossroad with this for 2 seasons now, we've tried what we thought was everything, I'll try anything right now at this time, What temp. And how long do u suggest to cook. I also have been told today to make it but to put in fridge for 24 hours before cooking, is this possibly true to do. I am so glad I got up at 4am to just work and Google and found this site. So thankful to find the right help. Thank you all.
post #24 of 26
Quote:
Originally Posted by Davie View Post

Thanks greatly driedstick. I really appreciate all the help, we have been at crossroad with this for 2 seasons now, we've tried what we thought was everything, I'll try anything right now at this time, What temp. And how long do u suggest to cook. I also have been told today to make it but to put in fridge for 24 hours before cooking, is this possibly true to do. I am so glad I got up at 4am to just work and Google and found this site. So thankful to find the right help. Thank you all.

Your welcome Davie,,,, We all try to help each other out here,,, And we want to see you succeed and make some great product...

 

SO 

 

Are you wanting to use oven or smoker?? 

 

DS 

post #25 of 26
Thread Starter 
need both oven and smoker please, I use both due to space and time To make a faster turn around time for customer, specially out of state. We love to be same day next day service. Cooking summer sausage a day later will cost me that super fast time we give our customers with there deers but to know the sausage is right, I'll gladly do it. My heart is pounding to know I've possibly found my issue, I got 2 rolls to make tomorrow, I can't wait to try it.
post #26 of 26

If you are doing it in the oven go to your lowest temp probably somewhere between 170-200, put them in the oven with oven door cracked for about 2hrs,,, after two hrs shut oven door and cook till IT of sausages are 152* pull them out of the oven and put them in a cold bath (bucket or sink of Ice water) this will stop the cooking process, to IT of 80-100*,,, set on stove and let bloom for two hrs then refrigerate. 

 

Smoker

Temps of sausage same.

 

Pre heat smoker to 130*, 

add sausages, vents open NO SMOKE and keep it here for two hours, 

after 2 hrs 

Add smoke and bump temp up 10* each hour till smoker temp is at 170,, 

keep it here till temp of sausage is 152*

then cold bath and counter and fridge same as above,.

 

average 2 1/2" summer sausage will take about 8hrs unless you have a stall so plan accordingly 

 

Good luck and let us know 

 

DS
 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › David, summer sausage crumbling