Well today I stuffed 30 lbs. Of summer sausage. Curing for the smoke tomorrow morning.
Bossman
I have a tendency to get hung up on things. one year all fry the next ground now stuffing. This might take a couple of years to get old.
Bossman
:saluting
Bossman,
I'm really interested in making some summer sausage. I remember while back you posted about them. You said you were using a kit from Gander Mountain and you used a 60/40 mix. What length of time do you keep them in your smoker and what temperature do you maintain? We always smoke our link sausage in the smokehouse but we have an electric smoker about the size of the on you showed that I'm sure will be easier to control the heat for this type of sausage. Got any "secrets" about stuffing or procedures you might pass on 😉 ?
Thanks,
Treefarmer
Once again there is nothing special about this cooking, I Keep it around 200 degrees for about 2 hours then let it go up to about 300-350 degrees untill it reaches 156 degreese internal temp. useaslly 3-4 hours total.
:saluting
