Using the EO's summer sausage recipe. Making all 15 pounds with 10.5 lbs of venison and 4.5 lbs of pork. All are ground seperately. Question is what temp and how long do I smoke it? Thinking 225 degrees until 165 IT....will that do it? Also, what is the best wood for smoking it? Can I add diced Jalapeno's to the mix? Thanks alot!!
Eastman Outdoors Summer Sausage Question
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X2 what they said,,,,, 170 max in my smoker also.
and I only take mine to 152-155* IT works good for me. Usually takes around 8-9hrs for larger 2 1/2" Summer sausage for me but I start out at 110 and work up from there but starting at 130 works also.
A full smoker is a happy smoker,,,, is you smoker happy
Wow, thanks. Will start my smoker lower than first thought. Instructions are crap with the kit I bought. Do I mix the cure package and seasoning package with water to mix in or just sprinkle it and mix dry? Have seen it both ways in videos and forums with recipes.
I always, add cure to some ice cold distilled water about 2 cups or so and stir the water till the pink salt is Dissolved, then add your mix to the water and make a slurry,,, add a little to the meat,,,, mix,,,, add more slurry to meat,,,, mix and do this till slurry is gone,,, make sure meat is tacky and that tells you the cure is working, your will need to mix 5-7 min,,, I always hand mix,,,
her a a few pics kinda hard on last pic but that is the pink salt (cure #1) being dissolved in water
Good luck and can't wait to see what you make.
A full smoker is a happy smoker,,,,, is your smoker happy