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First run in modified smoker

post #1 of 13
Thread Starter 
Just started my first summer sausage run I'm my modified smoker.
post #2 of 13
What did you use for seasoning?
Jason
post #3 of 13
Thread Starter 
I used premix from con Agra for summer sausage
post #4 of 13

Looks good so far!

 

Al

post #5 of 13
Thread Starter 
Thank you Al, if it tastes as good as it looks I will be thrilled. The smoking process is doing good so far in in the 4th hour and no problems.
post #6 of 13
Thread Starter 

correction on seasoning it was con yeager spice company premix summer sausage.

post #7 of 13
Thread Starter 

I got my summer sausage run done and my smoker worked great. but I have one problem. it looks good, it taste good but it has a tough outer edge but the inside is ok. I started slow at 130deg and ramped up to 170deg and finished at 152deg internal. can anyone help me on this?

post #8 of 13
What are you running for thermometers? I'm not a sausage smoking expert but it sounds like it may have got a bit warmer in the smoker.
Jason
post #9 of 13
Thread Starter 
That's what I thought too Jason but I have a tru- temp in the door and a Cooper with a prob next to the control prob
post #10 of 13
Did you let it bloom in the fridge for a while? It almost sounds like a case hardening. Maybe it dried out a bit too much. Summer sausage is the next on my list to master.
Jason
post #11 of 13
Thread Starter 

Yep Jason I gave it a cold shower out of the smoker then let it set on the counter room temp about 2 hours then put in fridge for about 4 hour unwrapped.  I think it may have something to do with the seasoning/curing mix. I'm trying a different mix next time. my friend had the same problem last year, same mix different smoker and I chocked it up to high temp in his smoker.

post #12 of 13
Sounds like it should have worked out good. Sounds like another batch coming up. How thick was the outer edge.
Jason
post #13 of 13
Thread Starter 
About an 1/8 of an inch or a little more needs trimmed to be edible but good beyond that.
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