Summer Sausage How Long?

Discussion in 'Sausage' started by joshs, Dec 16, 2009.

  1. joshs

    joshs Smoke Blower

    How long does it take for it to get done? Took it out of fridge for 1 hour.

    120 for 1 hour
    140 for 1 hour
    160 for 1 hour
    going to 180 right now. The problem is my therms are still reading low not even registering any temp. Is this normal how long does it take to do summer sausage? Or are both my therms shot?
  2. joshs

    joshs Smoke Blower

    Never mind it was the battery
  3. salmonclubber

    salmonclubber Master of the Pit OTBS Member


    Do not take it above 180 in fact just go to 175 at 180 the fat starts to melt you do not want this to happen your sausages should be reading somewhere in the 100-120 range about now check your thermo in some boilling water it should read 212 in boilling water it can take up to 8-12 hours sometimes
  4. I just did 25 pounds of Summer Sausage on the weekend, 110mm casings took about 21 hours in total to bring up to 152 degrees, then again each casing held about 8 pounds or so, so it took a little longer than the average sausage, but well worth the wait :)
  5. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    It could easily take 12-14 hrs. I do 3" casings and each one weighs about 4#
    I dont take the smoker over 165* and the last batch of 6 I did took 13hrs
    you have to be patient. turning up the temp to get them done sooner will render the fat out and it will not be pretty.
  6. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I did 25# each of summer sausage (thuringer) and salami in 3 in. 4# casings. Took 19 hours. Outside temps of -15deg. but the smoker was holding steady at 170 deg. I start at 130 for an hour til outside of casing is dry, then raise temp a degree per hour til 170, then hold there til internal sausage temp of 152-155.
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I see said the blind guy. I'm new to this whole sausage thing so I watch theses thread closely to learn as much as this lod head will hold. So you start out 120* area and then move up every hour till you are at about 160 or so and take the sausage to 153 interial temp right.
  8. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    yes that is pretty much it.
    My gosm will increase on its own as the
    wood chunks burn and the sausage temp increases
    sometimes near the end I will have to turn it down just a bit to maintain the
    desired end temp.
    today I have a 20# batch of Polish sausage in it
    it is about 18* here in illinois today and I started it at 9 this morning
    with a full wood box and flame set to give me 120*
    it is now 4pm and it is smoking nicely and holding 153*
    sausage should be done about 7 pm.

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