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We finished the other 8 sticks they went for 21 hours. The casings seem really loose on 2 or 3 of them and the ends on 2 or 3 are harder where they were close to the top of the MES and the heat shield at the bottom guess I need them shorter next time the 15" were just to much. I put them in...

Ok the results are in... The casing on the Sausage is really saggy so I decided to cut it off. The sausage has a very jerky like outside and is soft inside but a little dry. I'm guessing the long cook time is to blame for the dryness but not sure why the casing is saggy or the outside of the...

This is what I was following pretty close for cooking http://www.smokingmeatforums.com/t/133281/first-time-smoking-venison-summer-sausage-with-complete-recipe-and-how-to-guide I smoked for 5 hours the sausage finally hit 155 so finally done with that one 128516

I have some deer summer sausage I'm smoking in my 30" MES. I read several items talking about where to start and end with the temp and here is what happened: Started @ 120 preheated and put in one 3# test summer sausage 1 hour later moved to 150 for the next 4 hours. The sausage at this point...

Hi My name is Tommy, I live in Raleigh NC. My son is 14 and we are avid hunters and fisherman. We recently, for our B-Days got a 30" Master Built Electric Smoker (Model 020070213). We are truly beginners and are interested in smoking our own Deer Summer Sausage and other items. So far we have...