First run in modified smoker

[captain richard]

Just started my first summer sausage run I'm my modified smoker.

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• captain richard
• Oct 13, 2016

 

[akdutchguy]

What did you use for seasoning?
Jason

 

[captain richard]

I used premix from con Agra for summer sausage

 

[SmokinAl]

Looks good so far!

Al

 

[captain richard]

Thank you Al, if it tastes as good as it looks I will be thrilled. The smoking process is doing good so far in in the 4th hour and no problems.

 

[captain richard]

correction on seasoning it was con yeager spice company premix summer sausage.

 

[captain richard]

I got my summer sausage run done and my smoker worked great. but I have one problem. it looks good, it taste good but it has a tough outer edge but the inside is ok. I started slow at 130deg and ramped up to 170deg and finished at 152deg internal. can anyone help me on this?

 

[akdutchguy]

What are you running for thermometers? I'm not a sausage smoking expert but it sounds like it may have got a bit warmer in the smoker.
Jason

 

[captain richard]

That's what I thought too Jason but I have a tru- temp in the door and a Cooper with a prob next to the control prob

 

[akdutchguy]

Did you let it bloom in the fridge for a while? It almost sounds like a case hardening. Maybe it dried out a bit too much. Summer sausage is the next on my list to master.
Jason

 

[captain richard]

Yep Jason I gave it a cold shower out of the smoker then let it set on the counter room temp about 2 hours then put in fridge for about 4 hour unwrapped.  I think it may have something to do with the seasoning/curing mix. I'm trying a different mix next time. my friend had the same problem last year, same mix different smoker and I chocked it up to high temp in his smoker.

 

[akdutchguy]

Sounds like it should have worked out good. Sounds like another batch coming up. How thick was the outer edge.
Jason

 

[captain richard]

About an 1/8 of an inch or a little more needs trimmed to be edible but good beyond that.