First time sausage making
- Thread starter codywrath
- Start date
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highlife4me
Fire Starter
mummel
Master of the Pit
tjmitche
Smoke Blower
Smoked up some summer sausage with fibrous casing a few weeks back.
Smoke penetration was great. Taste was even better. :)
Smoke penetration was great. Taste was even better. :)
cody Welcome to SMF I see you are new use the search bar and feel free to ask question.For your MES to hang the sausage.You may want to make a nice simple rack.
Richie
http://www.smokingmeatforums.com/t/174140/sausage-rack-mes40-w-step-by-step
If it was me this is how I do mine,,
pre heat smoker 130
put in sausage - NO smoke-run for about 2hrs till dry.
3rd hr bump to 140 and add smoke.
every hour bump smoker 10* till smoker temp is 170,
pull summer sausage when IT of sausage gets to 160*
(I pull mine at 152*)
Put in Ice bath to stop cooking till IT Temp ins 90-110
Let bloom on counter for 2hrs, then to reefer of a overnight stay, slice and vac pac next day.
A full smoker is a happy smoker - Stay happy
Let us know how it comes out
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