Summer Sausage How Long?

joshs

Smoke Blower

Original poster

Aug 4, 2008

77

11

• Dec 16, 2009

• #1

How long does it take for it to get done? Took it out of fridge for 1 hour.

120 for 1 hour
140 for 1 hour
160 for 1 hour
going to 180 right now. The problem is my therms are still reading low not even registering any temp. Is this normal how long does it take to do summer sausage? Or are both my therms shot?

 

joshs

Smoke Blower

Original poster

Thread starter

Aug 4, 2008

77

11

• Dec 16, 2009

• #2

Never mind it was the battery

 

salmonclubber

Gone but not forgotten. RIP

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Jul 3, 2005

1,283

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forks washington

• Dec 16, 2009

• #3

Josh

Do not take it above 180 in fact just go to 175 at 180 the fat starts to melt you do not want this to happen your sausages should be reading somewhere in the 100-120 range about now check your thermo in some boilling water it should read 212 in boilling water it can take up to 8-12 hours sometimes

 

greblos

Newbie

Sep 26, 2009

8

10

British Columbia

• Dec 16, 2009

• #4

I just did 25 pounds of Summer Sausage on the weekend, 110mm casings took about 21 hours in total to bring up to 152 degrees, then again each casing held about 8 pounds or so, so it took a little longer than the average sausage, but well worth the wait :)

 

uncle_lar

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Feb 4, 2009

903

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Hennepin, Illinois

• Dec 16, 2009

• #5

It could easily take 12-14 hrs. I do 3" casings and each one weighs about 4#
I dont take the smoker over 165* and the last batch of 6 I did took 13hrs
you have to be patient. turning up the temp to get them done sooner will render the fat out and it will not be pretty.

 

mulepackin

Master of the Pit

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Dec 27, 2007

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Central Montana

• Dec 16, 2009

• #6

I did 25# each of summer sausage (thuringer) and salami in 3 in. 4# casings. Took 19 hours. Outside temps of -15deg. but the smoker was holding steady at 170 deg. I start at 130 for an hour til outside of casing is dry, then raise temp a degree per hour til 170, then hold there til internal sausage temp of 152-155.

 

mballi3011

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Mar 12, 2009

14,477

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• Dec 16, 2009

• #7

I see said the blind guy. I'm new to this whole sausage thing so I watch theses thread closely to learn as much as this lod head will hold. So you start out 120* area and then move up every hour till you are at about 160 or so and take the sausage to 153 interial temp right.

 

uncle_lar

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OTBS Member

Feb 4, 2009

903

14

Hennepin, Illinois

• Dec 16, 2009

• #8

yes that is pretty much it.
My gosm will increase on its own as the
wood chunks burn and the sausage temp increases
sometimes near the end I will have to turn it down just a bit to maintain the
desired end temp.
today I have a 20# batch of Polish sausage in it
it is about 18* here in illinois today and I started it at 9 this morning
with a full wood box and flame set to give me 120*
it is now 4pm and it is smoking nicely and holding 153*
sausage should be done about 7 pm.