At these temperatures, you are going to allow the sausage to cook until it reaches an internal temperature of about 160 degrees F. There are many types, and brands of thermometers on the market. So in determining the answer to these questions, it is important to understand the preparation of the sausage. Bestsmokersinfo.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. How long and what temp do you smoke summer sausage? Smoke summer sausage. What temp do you smoke sausage? If you have the option, it’s always best to use a designated smoker … 6. If you have space, hanging the sausage to cool for a couple of hours, is a good way to allow for cooling, and also allows the flavor profile to blend together. If you have dried your sausage in the smoker, all you need to do next is increase the temperature and add the smoking wood. If you have the grinding equipment, coarse-grind the meat, then add the rest of the ingredients and regrind. Once the sausages are on, add some wood to get the heat higher and to produce more smoke. I can't over-emphasize the importance of temperature control in the smoking phase of sausage making. As the owner of a small owned family restaurant that specializes in smoked meat, I have spent years mastering my craft. You don't want to smoke ice cold sausages. What temp should summer sausage be cooked to? Please take a look around feel free to ask any questions you like. Thank you! Cooking sausage in a smoker Set the temp to 180°F and the times for another 1 hour a half. Put the sausages in the smoker preheated to 165F and apply heavy smoke for 2 hours. Add the remaining ingredients and mix well. This is going to allow for a slower cook time, and it is also going to afford you the opportunity to add seasoning, add rub, or turn the sausage on the smoker as it is being cooked. When you’re smoking sausages at home it’s best to use a designated smoker, but if you don’t have one, you can rig your grill up to be a makeshift smoker.. Smoker vs. Regardless of the chosen preparation and cooking methods, if you want to prepare summer sausage for the best flavor and temperature possible, it should reach an internal temperature of at least 160 degrees F prior to removing it from the grill and consuming it. Smoking temperature is kept at 225 to 250 degrees Fahrenheit. I use an electric insulated smoker as most of my summer sausage cooking is done in the winter after the season and it helps me keep temps regulated. Finished moisture content is low, usually 50%. Allow to dry for one hour with damper wide open at this temperature. A true summer sausage is a fermented product, however, it can be expensive to get started for the hobbyist. Set the smoker for 250F and get it smoking with the wood chips/pucks. The recommended internal temperature for smoked summer sausage is at 155-160°F. Wash your hands with soap and water before working with meat, after changing tasks, and when finished. These instructions will produce an unfermented, semi-dried product. I’ve been reading up on making smoked sausages and I see that all recipes call for hanging the sausages (pre-smoking) until dry, or for 1-2 hours, or refrigerate overnight. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Smoke sausage for about 3 hours turning them every 45 minutes. Best Deer Summer Sausage Smoked in Masterbuilt Electric Smoker. Of course, the answer to this, and other questions are going to differ based upon who you ask, how you smoke the sausage, whether it is over an electric smoker or other types of the smoker, or whether you are using other cooking and preparation methods. If still wet, let them dry for another hour or so. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Masterbuilt 20070910 30-Inch Black Electric Digital Smoker Review, Bradley BTDS108P Digital 6-Rack Smoker Review, 8 Camp Chef Smoker Models That Smoke the Competition, Masterbuilt Smoker and Grills: Top 8 Revealed, Best Oklahoma Joe Smoker Models for Old-Fashioned Cooking, The Best Bradley Smoker Products For All Of Your Smoking Needs. In preparing summer sausage, one of the many questions you may have is: how long and what temp do you smoke summer sausage? But, as is true with any other cut of meat you are smoking, you want to give it as much time as possible, in order for the flavor to blend into the sausage and to ensure it reaches the proper internal temperature for safe consumption as well. Wash grinding and stuffing equipment with hot soapy water. Of course, preparation, seasoning, and flavor blends are going to differ for each individual who is preparing the summer sausage on a grill. Select only fresh, high quality meat and other ingredients (spice, cure, etc.). Weber Genesis vs Weber Summit - Which is better? If using frozen meat, first thaw in refrigerator. Summer Sausage is made with high quality meat cuts that are in good microbiological and chemical condition. Warm smoke temperatures lie within the The Danger Zone (40-140° F), which is the range of temperatures where all bacteria grow very fast. After that time it is ready to eat. Take the meat casings soak them in warm water for approximately an hour before you will be using them to stuff with the meat. Use food thermometers to ensure cooked sausage products have reached the proper internal temperature of 160 degrees F. 10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings), Mix salt and cure with coarsely ground venison and pork trimmings. If you are smoking summer sausage in the oven, you can simply set the temperature to 160 degrees F. It is a good idea to wrap the meat in aluminum foil or to prepare it over a water bath, in order to allow condensation to help the flavors penetrate into the meat as it is cooking. Place room temperature sausage in the oven and bake until internal temperature reaches 165°F. With this site, I hope to share that knowledge with you and to recommend the tools that I have been using for years to make delicious meals for my customers. It is used to develop the characteristic pink color, improve flavor and inhibit the growth of clostridium botulinum.). The sausages will have the surface dry and ready for smoking by that time. Smoke sausage for about 3 hours turning them every 45 minutes. Add wood chips whatever you like in this case throw some apple wood in wood chips tray then close the door and continues to cook another 1 hour a half . Place room temperature sausage in the oven and bake until internal temperature reaches 165°F. As is the case with other meat, the longer you allow it to sit, the longer the flavors are going to penetrate into the sausage, and the richer the flavor profile is going to be when you are finally ready to consume it. The cook time is typically going to run from 3 to 4 hours with a temperature of 250 degrees F; if you wish to set it at 225 degrees, you can also allow the sausage to sit for between 4 to 6 hours if you have the time and patience to do so.