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I would also like to ad to TomKnollRFV that I think you are right! Although the saltiness did dissipate quite a bit it is still a bit on the salty side but still delicious. Next batch I think I will try my own seasoning and cure and experiment from there. I had a really good time doing this and...

The sausage is completed and it turned out great. The over saltiness dissipated quite a bit through the smoking process. I still notice the salt but it is much less now. Its not the best summer sausage I have ever had but it is damn good. My 6 year old kept coming for more after he was full of...

Summer sausage is drying in the smoker at the moment. About to add smoke in 20 minutes or so. We fried up the last bit in the bottom of the stuffer and it is a bit on the salty side. Im thinking this is because of the extra cure time??? We used a Hi Mountain hunter blend and added fresh garlic...

Thanks for the replies. I was a little worried but now am at ease somewhat. Happy smokin all!

Bump. Just waiting for my sausage stuffer. lol!

I have the 44" smoke hollow. Have had success with it but it definitely needs a different regulator. I couldn't keep mine cool enough and after a few years couldn't get it hot enough. Finally broke down and bought a 20 psi regulator with a control knob on it. I cranked it up past 500 degrees in...

Hello all! I really enjoy smoking foods. Have done many pork butts, ribs, brisket, chicken and many veggies. I run a 44" smoke hollow propane smoker. Taking my first try at summer sausage which I posted a question in the sausage section about. Wanted to say hello to all! Thanks!

Hello! I am doing my first batch of summer sausage. I am using a Hi Mountain seasoning kit. We were given some venison and have done all the steps to make the sausage. Problem is I was unable to get a stuffer at short notice. Had to order one. The directions say not to cure it for more than 24...