24 Hour Summer Sausage

[jrsdws]

Hey all. I just got a new Pit Boss vertical smoker that has a low temperature setting of 130deg. Somewhere way back in a thread, I saw where someone suggested smoking sausages for 24hrs at 150deg and that they would always come out juicy and safe by the pasteurization chart.
What do you all think about trying that with summer sausage?

 

[Timber II]

I kinda did that accidentally a couple years ago and I don’t recommend it at all. I stuffed 20 lbs of sausage in a MES 30 and it took over 24 hrs to get done.

These guys helped me out.
Now I do 10 lb at a time.
Let sausage sit out 90 min to come to room temp. Smoke at 130 for a couple hrs then bump up to 170 until sausage is done.
Hope this helps

 

[jrsdws]

Was considering this for use with ECA so it can go straight into the smoker…….kind of a set it and forget it.
Should get IT into the 140’s for long enough to make it safe?

 

[paulgeorge]

I kinda did that accidentally a couple years ago and I don’t recommend it at all. I stuffed 20 lbs of sausage in a MES 30 and it took over 24 hrs to get done.

These guys helped me out.
Now I do 10 lb at a time.
Let sausage sit out 90 min to come to room temp. Smoke at 130 for a couple hrs then bump up to 170 until sausage is done.
Hope this helps. hair transplant turkey

Smoking summer sausage at 150°F for an extended period like 24 hours can work, but it's a bit long. Typically, summer sausage is smoked at 140–170°F until it reaches an internal temp of 152–160°F, which ensures it’s fully cooked and safe. Holding it at 150°F for several hours can achieve pasteurization, especially if you’re aiming for that juicy texture, but 24 hours might dry it out unless it’s tightly controlled. A better approach is to smoke low and slow (around 130–150°F), then finish in a water bath or oven once it hits your target internal temp. Keep an eye on humidity and moisture loss.