homemade summer sausage on the traeger

[206]

Thanks.  That's why I hate smoking SS, takes forever.  It pays to go Big or go home with SS. 

[92xj]

Thanks.  That's why I hate smoking SS, takes forever.  It pays to go Big or go home with SS.

Yeah, tons of people rush it and then get a crumbly product and don't know why. It takes patience, which most don't have, they then crank up the temp of the smoker to hit internal temp quicker and rendar out the fat. I never go above 177 degrees in my smoker for summer sausage.

[CaNINE]

I realize that my traeger is not the ideal unit for making SS.  The temp modulates quite a bit but in the end through careful monitoring of the sausage via internal temp probe the product turned out well. There was a little fat rendering but I pulled it and ice bathed it to put in check. The sausage isn't crumbly. It's not as dense as a commercial product and I assume that's more to do with the stuffing process more than the smoking?

[Jburke]

I used my GMG for mine and I'd have to agree that they aren't ideal but work well enough as long as you're not wanting to do really large batches of it.  I've used mine for jerky a bunch and for smoking other meats as well and it has turned out good though.

[Kit Carson]

That's awesome! 

[Blacklab]

Great stuff guys