• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First try at summer sausage

bobdog46

Meat Mopper
273
16
Joined Sep 11, 2010
Just got a Master Forge double door propane smoker. Seasoned it, now have 20 lbs of venison summer sausage cooking on it.  I used the High Mt Summer Sausage Kit.  I am following the directions on the package.  Any suggestions that might help me ? I will post pics of the finished product.
 

rbranstner

Smoking Guru
OTBS Member
5,702
37
Joined Oct 18, 2007
What temp are you go smoking them at and what is your target finish temp?
 

bobdog46

Meat Mopper
273
16
Joined Sep 11, 2010
150 for one hour with no smoke - 160 for an hour with smoke - then 180 till internal temp of 150. Does this sound right ?
 

bobdog46

Meat Mopper
273
16
Joined Sep 11, 2010
The directions did not say anything about the water pan -  I am using it for this project - Is this right or do I need to take the water pan out ?     Thanks 
 

bobdog46

Meat Mopper
273
16
Joined Sep 11, 2010
I have seen some recipes call for an ice water bath as soon as the sausage is done.  Is this necessary and what does this do to the sausage?
 

harlanr3

Newbie
14
10
Joined Dec 25, 2010
 The ice bath stops the cooking process.the water pan just helps keep the temps stable.
 
Last edited:

bobdog46

Meat Mopper
273
16
Joined Sep 11, 2010
Thanks - I will post pics of finished product in the morning and report on taste.
 

tprice

Fire Starter
50
11
Joined Jul 18, 2010
Looks good, I have been making SS using the High B&P and get some high temp cheese for my last batch.

I like the way you hung your sausages, I have been laying mine on the rack and next batch I will hang, sometimes

the ends get little burned but not a big deal

I get mine to 165 deg and then give them an ice bath and refrigerate .

Next day I will vacum seal all but one log, I do cut most of the logs in half.

I gave several logs away as Christmas gifts and folks love them

One thing I never tried is heating them up before you eat it, friend of mine slices them up and nukes em for about 30-40 seconds so I tried that

and it really seems to bring the flavor out even more.

Good luck and let us know how you like them, I kept having bunch of deer burger left over each year and this is a great way to use it up

and I keep several logs in the freezer and then take them out and we munch on it for couple of days.

I keep looking at doing my own seasoning but the kits are so much easier and work great but if you like cheese get some of the high temp cheese for a batch
 

bobdog46

Meat Mopper
273
16
Joined Sep 11, 2010
Okay - It came out great. Got the internal temp to 160 after 8 hrs, Ice water bath then the refriderator. Will cut and freeze today.  Next time I will add jalapenos and cheese.  I finished early enough that I did some snack stix, they came out great also.  See pics.   Tonight I will put some jerky on the smoker and see how that comes out.    Thanks for the help
 

uncle_lar

Smoking Fanatic
OTBS Member
904
14
Joined Feb 4, 2009
looks good,

I will be doing about 60# of summer sausage, salami and sticks tomorrow
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,282
9,390
Joined Sep 12, 2009
All looks real good!

I go to at least 160˚ too.

That way if one or two spots are a few degrees lower than the rest---no problem.

Great job,

Bear
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Everything looks great to me. I have used that Hi mountian kit before and it produces some mighty find summer sausage too. I like it alot.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.