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Why start low?

post #1 of 5
Thread Starter 
Why do some summer sausage recipes have you start you smoke at a lower temp and the gradually raise it?
post #2 of 5
I'd think it allows you to get the full smoke flavor before you are in danger of melting out the fat. Once ya hit the 150 or so most is pulled at it's usually recommended you dump it in an ice bath to chill quick before the fat collapses.
post #3 of 5
Also, from what I've read, if you are using fermento or trying to get the twang of summer sauge you kill the little bugs that create that flavor at temps over about 110deg.
post #4 of 5
I am also inclined to think it is to sort of dry the sausages a bit, at least the surfaces, and then get the smoke flavor into them and color on them.
post #5 of 5
all of the above
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