Smoking Bacon & Summer Sausage

[smokinhotmama]

Hi everyone,
I have a 4.5 pound belly cured & ready to go on my smoker. I also will have five 1 pound sticks of summer sausage ready to go. I have an MES smoker & cold smoker attachment. I would like to smoke both the bacon & sausage at the same time. What temperature and for how long? Do I need to put the sausage in first to dry and then add smoke and the bacon? Any help you give will be greatly appreciated? Thanks in advance.

 

[daveomak]

I cold smoke my bellies for 4-6 hours below 70... then take it out.. rest for several days in the refer, then slice and freeze... How do you want to cook the belly and SS sticks ?? what is your end goal ?? Do you want to fully cook the belly and SS ??

 

[smokinhotmama]

I cold smoke my bellies for 4-6 hours below 70... then take it out.. rest for several days in the refer, then slice and freeze... How do you want to cook the belly and SS sticks ?? what is your end goal ?? Do you want to fully cook the belly and SS ??

I was wanting to bring them both to 150.

 

[daveomak]

Run the smoker at 140 then up it to 150 then UI to 160 then final temp 170... until your target temp is reached for a few minutes...

 

[daveomak]

Non intact meat should be cooked to 158 ish... unless you want to pasteurize it at a lower
temperature...
Below is a pasteurization table... You can make meat safe to eat by following the chart.. Have your meat temperature therm checked for accuracy... I use the table... I leave meat at the specified temp for much longer than suggested as insurance...