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I'd like to SV next time - what's setup? 10 lbs of summer sausage would need a big tub. What temp and how long? Thanks

Question about this - most recipes I see recommend the last stage at 170F max. The last one I used said raise to 172-174 if necessary. I think this is to avoid fatout. But is this why it will never finish? Because I would have to raise to 180F to hit 155F?

By pit temp do you mean ambient smoker temp? I did not verify that. But I did use two different thermometers for the meat (not the built in one) and one I know to be very accurate. I'll check the pit temp next time.

Thanks crazymoon. This leads to my second question - why wouldn't it finish with a smoker temp of 174 for hours, but finished in minutes with an oven temp of 175?

Yes sir I used the recipe in the link in my first post verbatim - 6lbs elk, 4lbs fatty pork belly, 2 tsp prague powder #1, 4 Tbsp pickling salt + spices/etc.

update - the oven brought from 149 to 155 in like 10 minutes. It's baffling why the smoker couldn't do this at 174. mostly though, I'm wanting to know if there is any food safety danger holding it under 150 for so long? thanks

Hi, this morning I started smoking summer sausage from this recipe - https://www.smokingmeatforums.com/threads/first-time-smoking-venison-summer-sausage-with-complete-recipe-and-how-to-guide.133281. I followed a schedule I found here though - 2 hours 130, 2 hours 140, 2.5 hour 150, 3 hours 160...