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New in Cleveland

stiltzm109r

Newbie
7
10
Joined Dec 9, 2013
Hey everyone! I'm Mike. I'm in Cleveland, Ohio.  I have a UDS, 2 Charbroil Offsets and a 18.5" Weber Kettle.  I've been into smoking and cooking for around 15 years.  I also enjoy cigars, riding my motorcycle, guns and hunting.  I'm out looking for the best way to cook my Venison Summer Sausage I made.  I currently have it in casings setting up in the fridge and trying to figure out the best way to cook it.  I can't use my smokers right now as I have them put away for the winter.
 
Last edited:

mossymo

Master of the Pit
OTBS Member
SMF Premier Member
4,925
1,394
Joined May 30, 2007
Glad you joined us Mike, :welcome1: from North Dakota!
If you are unable to take a smoker out of storage there is always the oven but unfortunately most oven settings do not go low enough for a good summer sausage cook.
I like starting out at 130º for an hour drying time and then turning it up to 150º for 2 hours of smoke and then turning up the temp to the 170º to 190º area tile the internal meat temp reaches 155º.
 

stiltzm109r

Newbie
7
10
Joined Dec 9, 2013
I can get my oven down to about 170.  Is it ok to poke the casing to check internal temp?
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,966
4,438
Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]
 
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