Summer sausage question

[Woodzman]

I have a receipe down and a method but I want larger summer sausage . Right now I make it so it's about a foot long and an inch ...inch and a half around like pepperoni size . I don't use casing just roll and wrap in cheese cloth . I want to make it larger like 3" around but I smoke mine at current size like 8+ hrs to get temp. How long on a 3" and what length do you make when you do it and for how long do you smoke it ? Would it being smoked longer at a lower temp hurt it as long as it reaches proper temp? I do use cure my receipe calls for tenderquick. Thank you in advance any advice will help

 

[TomKnollRFV]

I'm going to hazard a guess here based off my own experiences that it takes about the same amount of time as it does now even with the bigger size...

I might of course be quite wrong, but thats my guess based off me doing things my self.

 

[crazymoon]

WM , I used to do 3 inch by 24 fibrous casings and it was 12 to 18 hours depending how the temps went in the smoker , try to stay below 170 to prevent fat out.Smoke is 4-5 hours but that is just your preference.

 

[Woodzman]

WM , I used to do 3 inch by 24 fibrous casings and it was 12 to 18 hours depending how the temps went in the smoker , try to stay below 170 to prevent fat out.Smoke is 4-5 hours but that is just your preference.

Usually on my pepperoni sized summer sausage I Apple smoke it from start to finish. Probably would do the same with larger SS.