1st time smoking summer sausage

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firefight

Fire Starter
Original poster
Feb 16, 2017
31
11
So heres my plan for Sunday, my 1st time smoking summer sausage: Starting at 120-130 Iam going to let the meat "sweat" for 2 hours. Then start smoke at 130-140 for around 4 hours. Finally push the temp to 160-170 till i have an internal temp of 155. Sound about right? Opinions? Ideas?
 
Sounds about right, I like to get mine up to room temp before puttin them in the smoker, then there's less "sweat" time.
 
Tomorrow tomorrow yuper man sounds like a happy day ahead. 
sausage.gif


Warren
 
I got a question that I didn't think about till I started the smoker this morning. Do or Do not put water in the water pan? I dont have any in right now.
 
So heres my plan for Sunday, my 1st time smoking summer sausage: Starting at 120-130 Iam going to let the meat "sweat" for 2 hours. Then start smoke at 130-140 for around 4 hours. Finally push the temp to 160-170 till i have an internal temp of 155. Sound about right? Opinions? Ideas?
Where is 150*?

Thats a large temp jump from 140 to 160. Meat iIT of 155, watch out for the fat to start to render out.

Just sayin
 
That kinda what i did. Slowly bumped it up....It didnt swing 20 degrees like I said I would. Just got done eating some home made brats and they were awesomw! 152 degrees.....almost there!
 
Looks good from here and looks like you got a decent peel on the casing as well.

Now, here's the big questions; what lessons were learned on this first run and what will you be doing differently next time?
 
Looking good!  What hole size grinder plate did you use?  What is your recipe, if you don't mind? 
I used seasonings from a local meat locker. 1st grind was through...dont remember the size but it was the Med blade and then reground it through the fine.
 
Looks good from here and looks like you got a decent peel on the casing as well.

Now, here's the big questions; what lessons were learned on this first run and what will you be doing differently next time?
Learned quite a bit. Not sure if the seasoning is what I am looking for but definitely need to bump it up per batch slightly. Kinda looking for a tangier flavor where this is more of a Bologna flavor. Probably would also mix dry and wet wood chips.
 
Learned quite a bit. Not sure if the seasoning is what I am looking for but definitely need to bump it up per batch slightly. Kinda looking for a tangier flavor where this is more of a Bologna flavor. Probably would also mix dry and wet wood chips.
For more of a tang, you might try a little encapsulated citric acid on the next round.

One of the great things about this hobby is that we get to experiment!
 
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