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New in Cleveland

Discussion in 'Roll Call' started by stiltzm109r, Dec 9, 2013.

  1. 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: Dec 9, 2013
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    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.
  3. I can get my oven down to about 170.  Is it ok to poke the casing to check internal temp?
  4. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]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.   



  5. Thanks guys!  Looking forward to it!