1st time smoking summer sausage

[firefight]

So heres my plan for Sunday, my 1st time smoking summer sausage: Starting at 120-130 Iam going to let the meat "sweat" for 2 hours. Then start smoke at 130-140 for around 4 hours. Finally push the temp to 160-170 till i have an internal temp of 155. Sound about right? Opinions? Ideas?

 

[SmokinAl]

Sounds like a solid plan top me!

Good luck!

Al

 

[DanMcG]

Sounds about right, I like to get mine up to room temp before puttin them in the smoker, then there's less "sweat" time.

 

[crankybuzzard]

That should work for you. SS takes a long time to hit IT, so be patient, it'll get there.

Looking forward to the final pics.

 

[firefight]

I have them cased and awaiting the smoker tomorrow morning. Fried up the remaining meat from the tube and early signs point to a very tasty sausage!

20170218_171656.jpg

• firefight
• Feb 18, 2017

 

[ab canuck]

Sounds like it will be a good day.... I'll be watching....

 

[HalfSmoked]

Tomorrow tomorrow yuper man sounds like a happy day ahead. 

Warren

 

[crankybuzzard]

That's good news!

I'll be watching for the finish.

 

[firefight]

I got a question that I didn't think about till I started the smoker this morning. Do or Do not put water in the water pan? I dont have any in right now.

 

[crankybuzzard]

I never use water. You'll be fine.

 

[BGKYSmoker]

So heres my plan for Sunday, my 1st time smoking summer sausage: Starting at 120-130 Iam going to let the meat "sweat" for 2 hours. Then start smoke at 130-140 for around 4 hours. Finally push the temp to 160-170 till i have an internal temp of 155. Sound about right? Opinions? Ideas?

Where is 150*?

Thats a large temp jump from 140 to 160. Meat iIT of 155, watch out for the fat to start to render out.

Just sayin

 

[firefight]

That kinda what i did. Slowly bumped it up....It didnt swing 20 degrees like I said I would. Just got done eating some home made brats and they were awesomw! 152 degrees.....almost there!

20170219_183128.jpg

• firefight
• Feb 19, 2017

 

[firefight]

All right.... time for the results:

 

[firefight]

Color...texture....smell.....all spot on. Taste is OK but will up seasoning next round. Great smoke flavor. Total cook time: about 9 hours.

20170219_205314.jpg

• firefight
• Feb 19, 2017

 

[rw willy]

Looking good!  What hole size grinder plate did you use?  What is your recipe, if you don't mind? 

 

[ab canuck]

Sounds and looks good. Way to go. 

 

[crankybuzzard]

Looks good from here and looks like you got a decent peel on the casing as well.

Now, here's the big questions; what lessons were learned on this first run and what will you be doing differently next time?

 

[firefight]

Looking good!  What hole size grinder plate did you use?  What is your recipe, if you don't mind? 

I used seasonings from a local meat locker. 1st grind was through...dont remember the size but it was the Med blade and then reground it through the fine.

 

[firefight]

Looks good from here and looks like you got a decent peel on the casing as well.

Now, here's the big questions; what lessons were learned on this first run and what will you be doing differently next time?

Learned quite a bit. Not sure if the seasoning is what I am looking for but definitely need to bump it up per batch slightly. Kinda looking for a tangier flavor where this is more of a Bologna flavor. Probably would also mix dry and wet wood chips.

 

[crankybuzzard]

Learned quite a bit. Not sure if the seasoning is what I am looking for but definitely need to bump it up per batch slightly. Kinda looking for a tangier flavor where this is more of a Bologna flavor. Probably would also mix dry and wet wood chips.

For more of a tang, you might try a little encapsulated citric acid on the next round.

One of the great things about this hobby is that we get to experiment!