Question for you Summer Sausage Heads..

[herms]

So I have a 15lb  batch of SS all mix and stuffed into casings.  Has number 1 cure from the package and hung in the fridge for 12+ hours now.  My issue is my smoker doesn't do well with the lower temps any way I can say cold smoke it and then into a water cooker to get it up to temp then?  What thinks you guys?  Thanks again for the help.

 

[boykjo]

Cold smoke them for a couple of hrs till they reach ambient temp then place in 180 degree water and finish cooking to an IT of 160... Remove and cool in some cold water then hang in the fridge over night to bloom.....
 

 

[solaryellow]

I agree with Joe. Cold smoke them first then poach.

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[herms]

Love you guys like brothers.. So cluth in times of need or just when I need to bug someone.

 

[BGKYSmoker]

Poach.....YIKES

 

[smokinhusker]

Poach.....YIKES

While I agree with Joe and Joel on the cold smoking, I have to agree with Rick on the poach. Don't know how low of temps you can get with your smoker, but I'd finish them off at a bit higher temp, but of course anything over 170*-180* can result in fat out, then hang to bloom.

 

[boykjo]

I would do them in the oven if poaching is not preferred for summer sausage..... I was looking at another alternative with the smoker running at higher temp and rendering fat. I would have thought poaching would have been acceptable being the summer sausage has been hanging and cured for 12 hrs already....... I haven't poached summer sausage but have poached other cured sausages with good results..

I sent rick a pm.. maybe he can explain it a little better.... I want to know.....

Joe
 

 

[sam3]

I hot smoked my last batch of summer sausage until it hit @135, then it went into the poach bath. Followed by the ice bath.

I wouldn't do it any other way, speaking for myself. I just like the way it comes out.

 

[smokinhusker]

I poached one small batch of SS and we didn't like the results - maybe I did something wrong. I've finished SS (1.5 inch diameter) in the oven. I took my bottom rack out, set the temp for the same as the smoker (170*), put a sheet tray on the bottom of the oven to catch any drips and hung them from the top rack. Worked pretty darn good and couldn't tell the difference in them from ones I've hot smoked the whole time.

 

[BGKYSmoker]

If your going to poach the water should be between 175-180. Any higher and the fat will melt out. They do make SS/Bologna poaching casings, they are double cased. They are high barrier type.

Here.   http://www.sausagemaker.com/2810360mm238redhighbarriercasings.aspx

We all do things different, what one likes another does not. I dont do much poaching. I like full smoker style. You will be fine poaching SS or Bologna but you will need to use non edible synthetic or collagen casings. Natural casings poach well. Cloth bags do not poach well as like edible collagen.

You want a real treat?

Use some natural beef middles for your SS/Bologna/Salami.

@ Joe

I did get your message...TY

Yes you can use your oven at 170-180 (electric ovens work better here on this application)

 

[sam3]

If your going to poach the water should be between 175-180. Any higher and the fat will melt out. They do make SS/Bologna poaching casings, they are double cased. They are high barrier type.

Here.   http://www.sausagemaker.com/2810360mm238redhighbarriercasings.aspx

We all do things different, what one likes another does not. I dont do much poaching. I like full smoker style. You will be fine poaching SS or Bologna but you will need to use non edible synthetic or collagen casings. Natural casings poach well. Cloth bags do not poach well as like edible collagen.

You want a real treat?

Use some natural beef middles for your SS/Bologna/Salami.

@ Joe

I did get your message...TY

Yes you can use your oven at 170-180 (electric ovens work better here on this application)

Thanks for the info Rick. Good stuff.