- Nov 24, 2010
Well I was very nervous the day before I started my first summer sausage.....I got my seasoning from "AskTheMeatMan", and it turned out unbelievable....Better than my local butchers summer sausage...Almost tempted to give him some to get him jelous......Well the only problem I had was the time it took to smoke it...15 hours at 160F and the internal temp just got to bare minimum for removal...Long dam day but well worth it. I used a MES 30 at 160F and four 2 1/2" X 20" Fibrous Casings. The taste is lovely and I used some high temp pepper jack cheese for more flavor. Next time I am adding jalepenos.....Here is the end result...