Summer sausage time.

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Good stuff!! I don't make it as too many people I know do and give it away, especially this time of year.
 
Looks good from here. One of many things on the to do list.
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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.
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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.
 
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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.
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Great idea!!
 
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