Summer sausage time.

[BGKYSmoker]

Naaa, you aint slipping.

Looks good. On my list when we get back.

 

[Steve H]

Naaa, you aint slipping.

Looks good. On my list when we get back.

Whew! Thanks!

 

[Rafter H BBQ]

Whew! Thanks!

Agree with Rick
You just didn’t cost me hundreds this time!

 

[mr_whipple]

Good stuff!! I don't make it as too many people I know do and give it away, especially this time of year.

 

[Fueling Around]

Looks good from here. One of many things on the to do list.

...
Here is where I got a bit nervous. My little pellet smoker doesn't go under 200 degrees. So, I paid
close attention to the temp. The wireless InkBird performed flawlessly again. I pulled at 155 IT. And put immediately into the fridge.
...

I use my pellet pooper to process sausage, too.
The internal temperature may not go above the 150-160° range, but the forced convection cooking action of the pellet grill gets the external temps higher than a dedicated cabinet smoker and it dries the casing as you experienced.

 

[Gonna Smoke]

Well add another to my list, looks good Steve and I love summer sausage...

Thanks Jeff! For a 2.5"casing I use the mason jar funnel. perfect size for these casings. I just put the opening of the casing around it. Pack the meat down. And repeat until the casing is full.

Great idea!!