Summer sausage question

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Original poster
Dec 9, 2023
I’m going to try venison summer sausage for the first time soon. I have 1 1/2” mahogany casings. Adding 20% pork butt to the venison. Most of what I read says to start the smoker temperature at 120 then gradually increase and add smoke.
My pellet grill lowest setting is around 180. My home oven is about 170. Will a higher starting temperature be a problem? Any suggestions are greatly appreciated!
Starting at a high temp could result in a fat-out, if you can crack the door of your smoker some until the meat gets a good bind with the casing. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.