Making The Most Of The Nasty Weather

[Wea300mag]

140 lbs of sausage

50 lbs venison summer
25 lbs venison pepperoni
25 lbs fresh pork breakfast
25 lbs fresh pork sweet Italian
15 lbs smoked pork polish

I'm set for the winter

Is that thermometer sticking through that stick of summer sausage or doe's it just look like it? Another question do you par boil your summer or just smoke all the way to temp? Looks very good and all pro as well

The thermometer is just to monitor the internal smoker temp, its not stuck inside sausage. I do not boil, just slowly bring up smoker temp until sausage reaches 152 F internally. It usually takes about 6 hours for the summer and about 3 for pepperoni.

[rasbo]

love that smokehouse,good job there foresure