- Joined Oct 26, 2016
Looking to make some summer sausage with the bear I got this year, need a little help with what temp I should have the smoker at, the internal temp I should be looking for. Also should I add beef or pork to this?
How long it takes really depends on the size casing you use and the temp it is cooked at. Keeping temps low reduces the chance of rendering the fat and drying out the product. Typically for summer sausage I use a 2 3/8" casing and it will be 8 plus hours to get to 155º.Thanks mossy, how long would you say that I will have to have it in the smoker? 4-5 hours?
Hello Mossymo:I like making summer sausage with 2/3rds red meat to 1/3rd fairly lean pork. For cooking I like just setting in the smoker to dry at 100º for the first hour, then bump to 130º adding smoke for a couple more hours and then bump it to 170º (I never go higher than 190º) to an interanl meat temp of 155º. Immediately when the summer sausage is remove I give it an ice filled cold water to stop internal cooking and prevent casing from shriveling.
I do have the following summer sausage seasoning flavors available if your interested at the link in my signature.
- Summer Sausage
- Cajun Summer Sausage
- Cervelat Summer Sausage
- Garlic Summer Sausage
- Jalapeño Summer Sausage
- North Country Summer Sausage
For my bear as, I made 3 mistakes:Im gong to making Bear SS this weekend im going to cook IT to 165° and going to use bacon as my filler pork (from a you-tube video so going to try it)
Making it for the first time so only doing a small run 5lbs bear meat 1.5lbs bacon
Using Hi-Mountain SS seasonings
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