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First try at summer sausage

Discussion in 'Sausage' started by bobdog46, Jan 1, 2011.

  1. 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.[​IMG]
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    What temp are you go smoking them at and what is your target finish temp?
  3. 150 for one hour with no smoke - 160 for an hour with smoke - then 180 till internal temp of 150. Does this sound right ?
  4. 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 
  5. 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?
  6. harlanr3

    harlanr3 Newbie

     The ice bath stops the cooking process.the water pan just helps keep the temps stable.
    Last edited: Jan 1, 2011
  7. Thanks - I will post pics of finished product in the morning and report on taste.
  8. tprice

    tprice Fire Starter

    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
  9. 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[​IMG][​IMG]
  10. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    looks good,

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

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    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,

  12. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    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.