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After trying to make summer sausage, snack sticks, breakfast sausage all of which had the fat melt out, i need help bad. How do i get to a safe IT, with out melting the fat out? I am using a Master built smoker with wood chips.

I made some summer sausage yesterday, using MES and hickory chips, beef mix 80/20 Ran smoker at 170 8 hrs, until int was 160. This is what i got, with fat on the outside, between casing and meat. They taste good, look good.  Just can't figure out why the fat is laying under the casing.

Is there any advantage when making summer sausage to mix meat and spices and let set for 24 hrs.in the fridge or fill casings and let set in fridge for 24 hours?

I am learning that the Masterbuilt electric smoker has a sometimes large + or - swing in temp. If I set it at 165, it can and does go up to 185. So for any others out there that have this smoker, keep an eye on it, as far as what  you set it at and how high it get, especially when your first...

After reading, watching youtube video's on making beef snack sticks, I am totally confused on internal temp. One video says 155 IT. The IT on the LEM package says 165 IT, I just watched a youtube video, and they cook them to 185 IT. I guess I need to know what is the lowest and safe IT?

Does it make any difference, if you hang your sticks in the smoker, or put them on the smoker rack?

If I use 2 lb of lean beef or deer meat  =32 oz. and want a 80/20 ratio, so 20% of the 32 oz. means I would remove 6.4 oz of meat and add 6.4 oz of fat? For making snack sticks.

Trying my first small pork butt today, what internal temp should i shoot for, one table i found says 205.

What are points?

I want to make a small batch of snack sticks, any suggestions as to mix everything, stuff casing, and smoke or mix everything let meat sit hours or overnight then stuff and smoke?

Wasn't sure where to post general info. but I am amazed at the helpfulness of members on this site. Being new and asking basic questions, I get detailed answers, and when I look at other members post, the detailed answers they get just give me more tips and info. So glad I found this site.

I plan to smoke my first chicken this week.  Is there a process in temp selection, like stating low, or just set the temp at say 200, and let it go until done?

In making the trail bologna and summer sausage, i would just push my digital temp gage into the end of a log of meat, but I was wondering or asking for any suggestions to check IT on snack sticks.  Same process? just push it in the side of a stick, since i plan to make one continues stick, then...

I am new to the forum and smoking, I have made with some success summer sausage and trail bologna ( which I smoked too hot and fat did come out and pool under the casing). So far I have used Lem seasoning products. After reading several post on the site, and directions on the Lem products, I am...

Hi everyone, just bought a smoker and new to smoking, so far I have made summer sausage and trail bologna, using LEM products, snack sticks will be next.  Not getting a deer yet, I have only used beef, which has worked well. I live In Pa. and looking forward to learning more about smoking meats.