Summer Sausage - Step by step

[hunter399]

Heck ya man .👍
Those be looking good.

[pickardjw]

14 hours of smoke time and these are done! I didn't think about it before but the smaller size of the casings definitely reduced the cook time. Turned up to 175* and rotated the rack before bed, then woke up at 1am to check them. Smoker was at 150* and internal temps hadn't moved a ton so I cranked it to 200* from my bed...spending the extra $$ on the wifi/bluetooth capable smoker was worth it in that moment!

I was going to wake up an hour later to make sure the smoker wasn't getting too hot but slept through that alarm and woke up at 4am to a 200* smoker and the casings in the back right corner at 170* already  Haven't cut into them yet but I kept all 6-8 of them separate from the ones still under 150*.

Lowered back to 175* and drifted in and out of sleep for a while. Rotated the rack a few times and the other 28-30 got up to right around 154*. Did the water soak and they've been on paper towels in the fridge drying all day. It's delicious. Time to vac seal, just in time to take home a bunch for Christmas gifts!

Thanks for the detailed recipe 92xj, it was plenty easy to follow and the results are well worth the effort.

[92xj]

Looks great!
I was nervous when reading and not seeing your picture.    The ones that got hot and having your cooler at 200, I was thinking they would be a little crumbly but the one in your picture looks good!   Good job. 
And I should have mentioned the casing size does affect cook time for sure.   Also, keeping space between the sausages while hanging helps with temps and times as well.   

[pickardjw]

Yeah I was a little cramped for space in the smoker. I got curious and dug one of the 170* ones out. Actually doesn't appear too badly overcooked. The texture is different, the flavor is a bit more meaty, and color is darker but not too dry.

[kellama2001]

Damn those look tasty! Wish I was on your Christmas list 

[Blacklab]

Oh my goodness🤑🤑🤑 well done thanks for sharing👍