Smoke time for Summer sausage

[HUNTERJIM]

Do you keep smoke on the entire time or limit smoke and just use heat in smoker on Venison Summer sausage? Any info would be great.

 

[JLinza]

Ill bump your post up. Lots of knowledgeable guys for sausage can help...

 

[JckDanls 07]

I myself keep smoke rolling for the whole cook... It's up to you on how smokey you want it... Trial and error is the only way you'll find out...

 

[thirdeye]

I usually smoke for around 4 hours on day one, this is based on how much time I get from a tube of pellets when using my drum, or how cool the day is when using my Big Chief. Then return to the fridge overnight. Day 2 is about the same thing. For bringing up to the finish temp of 154°-155° I use a sous vide set-up in a cooler. I ramp up the water temp over the first hour.

 

[jcam222]

I've only done a couple batches but I did no smoke for the first couple hours to let it dry completely and then smoke the rest of the way.

 

[crazymoon]

HJ, Let your SS dry for an hour or two and then smoke to your tastes. I do about 3-4 hours with hickory and then finish off in the sous vide machine.

 

[Timber II]

I’ve been studying sausage stuffing on here for about 3 years or so. Theres a lot of different ways it seems. I smoke sausage on a mes30 with a PID. The mes don’t smoke much so I use a 10$ smoke tube from amazon I fill it just over 1/2 full and usually does good for my 10 lb batches.

 

[bill ace 350]

I usually smoke for around 4 hours on day one, this is based on how much time I get from a tube of pellets when using my drum, or how cool the day is when using my Big Chief. Then return to the fridge overnight. Day 2 is about the same thing. For bringing up to the finish temp of 154°-155° I use a sous vide set-up in a cooler. I ramp up the water temp over the first hour.
View attachment 715607

Do you wrap/bag yours in the sous vide? It looks great!

 

[Winterrider]

1 HR dry time @130° , then smoke the entire time ramping temps up. Try avoiding going over 180° if completing in the smoker.

 

[mike243]

I have never dried while using my mes, meats take smoke better when they are we/moist, never had any to smokey and I go the whole time on it and put a probe in to tell when done

 

[thirdeye]

Do you wrap/bag yours in the sous vide? It looks great!

I've been bagging mine, but numerous people go straight into the bath, even after smoking natural gut sausages.

 

[mike243]

I would rather not have anything but water on my SV, smoke is hard to get off of somethings and my plastic tank wasn't cheap.

 

[Gonna Smoke]

finish off in the sous vide machine.

I've been bagging mine, but numerous people go straight into the bath, even after smoking natural gut sausages.

I don't have a sous vide, but I have a big pot of water on the stove I try to keep around 170℉ and I go straight in, no bag...