Summer Sausage question?

[92xj]

Didn't say 160 would render your fat out and produce a dry product. You're smoker being too hot will do that.
Internal temp of 160 is fine a will produce a great sausage but will take hours longer and there is no advantage to going to 160 over 152-157.

[carpsniperg2]

I was talking to NRA, he stated that much over 152 and it will render.

Mine are vertical.

Everyone does things different the directions that come with the high mountain kit say to finish getting to the desired temp at 180. You don't go over 175. I use a gas smoker and my sausage usually takes around 4 hrs to get to 160. Following there directions which is how I have done it.

[carpsniperg2]

They do say 156 in there directions as well. I just have a personal preference. I give a lot away to family and friends and I guess it's a piece of mind to go to 160. I have several thermometers and one might be at 155 and the other 160.

[mp.hunter]

Finished up yesterday, turned out awesome


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[92xj]

Congrats and glad they turned out!

Looks like the smoker temp got a little higher than planned or expected.

[The scout]

Looks good! I just made 50lb's of it but I put high temp cheese in it.