Trying out my first summer sausage. Started with the LEM cured summer sausage kit that comes with 4 packs of seasoning with a packet of cure for each one as well as 12" by 1.5" non-edible fibrous casings. The packs get mixed with 5lbs of meat.
I used 3.5lbs of 80/20 ground beef and 1.5 lbs of ground pork.
Dissolved the seasoning and cure with 5oz of warm water.
Mixed well it was very tacky and almost pulled off my gloves.
I let it sit in the fridge for a few hours and then stuffed.
My plan tomorrow is to set my MES to 120 and cook for 2 hours to dry it out then bump the heat to 140 with smoke for 2 hours and then bump the temp 10 degrees every hourl going no higher than 170 to an IT of 152. I was going to put enough pellets in the amps to last about 4-5 hours.
Does that sound right?