summer sausage

[dannylang]

looking to do 25 pounds of summer sausage this weekend, looking for ideas to smoke this, i have a wood burning, lang smoker, a 36 inch patio model, i am sure its going to tough to keep the temps down low, but i have done it before, i forgot the temps i need for this where should i start and finish, what the correct it temp for safe sausage, i think last time i smoked until 165, i am using a store bought cheese. please any help would be helpful.

 

[ol smoky]

I start at 120 for an hour with no smoke to dry the sausage a little. Then I add smoke and bump it up to 140. I then bump it up 10 degrees every hour till I hit 180. I pull them when IT Reaches 153. I then shower with cold water till IT drops below 100. Then they sit at room temp for a couple hours till I place in the fridge for a day or two. Then I vac seal and freeze.

 

[dannylang]

i believe its going to be a task to keep these temps with a stick burner, but i gonna try. thanks ol smoky
dannylang

 

[daveomak]

Check this out...

Read post #140... woodyg smokes cheese on his... then read the whole thread..
http://smokingmeatforums.com/index.php?threads/short-fat-120-gallon-build.238321/page-7

Now I am truly convinced you don't need a flap or dampener between the FB and CC. It's holding temps steady at 80 deg left to right. I'm a true believer in DaveOmak's calculator.


Thanks Woody..... Dave

 

[dannylang]

thanks dave for your input, i have used this smoker to smoke summer sausage before, its been a couple of years ago, and i cannot remember what temps i started out at, and where i finished, i started out low i am sure, and using store bought block cheese i could not of had the highest temp no more than 160 degrees. because it would have melted the cheese, and that did not happen, wish me luck, am going to do this, this weekend.
dannylang