2012年12月29日 · Cure the sausage at 40[sup]o[/sup] F - Store sticks in the refrigerator and refrigerate at least overnight. Can be kept in refrigerator for up to three days. "Tang" of summer sausage will increase the longer it is refrigerated. I refrigerate mine for about two days. Do not let internal temperature get below 34[sup]o[/sup] F or mix will not ferment.

2016年6月19日 · I'm fairly new to smoking sausage, I've probably made around 40lbs total over the past few years. I can't seem to get a consistent system together to cook my sausage. I'm either fatting it out or it's taking over 12 hours to get to 152. This last batch has got me flustered.

2017年12月17日 · fellas, I’m new to smoking and just bought a Bradley digital 4 rack smoker. I did 25 lbs of summer sausage with the LEM seasoning packet with Instacure. I used the 2 1/2” burgundy fibrous casings. realized that I overloaded the smoker the first time with 20 pounds. It took almost 24 hours...

2009年5月19日 · Here is the recipe for my Jalapeno Cheese Smoked Summer Sausage: 10 lb. batch:-----7 lbs. lean beef 3 lbs. pork 2 tsp. #1 cure 5 Tbsp. salt 5 tsp. ground mustard seed 5 tsp. course ground pepper 4 tsp. garlic powder 1 tsp. coriander - I like an extra tsp. myself 4 Tbsp. powdered dextrose

2013年2月21日 · 2.)Casings should be dried until sweat is out, then smoked - If smoked and finished in higher humidity of at least 50%. 3.)Soak casings in 90 to 100 degree's F water for 20 minutes to 30 minutes. Make sure water gets inside the casing. 4.)Burns or nicks can be on the stuffing horn, clipper, stuffing table or racks in smokehouse.

2013年4月13日 · 6 - Let the cased sausage hang at room temp from 0 to 2 days. At a mininum, it should hang long enough to be dry to the touch. 7 - Smoke slowly, keeping the smoker temp about 25 degrees hotter than the IT of the sausage. Go to IT of 152 to 155 deg. 8 - Cool sausage down rapidly in cool running water. 9 - Hang at room temp for 0 to 4 hours to bloom.

2010年11月6日 · It depends on whether you use cure in your summer sausage. Assuming that you did, for smoked sausage, I would recommend holding the product 12 hours or overnight before smoking, unless you are using sodium erythorbate (a cure excellerator) or encapsulated citric acid (this gives summer sausage and snack sticks their traditional "tang" flavor and acts …

2014年7月27日 · Since the meat rolls developed that solid crust, to me it looks like the IT was higher than 160. Or the meat spent way too much time in the smoker, or it was baked at a very high temp for a short period of time (but judging from the texture, I would say it was the former.)

2013年12月24日 · Use your smoker as a cold smoker.Smoke your product for whatever time gives you the smoke flavor you want. For a tube about 3 inches in diameter and 18 inches long and being Summer sausage , I would cold smoke 5 to 6 hours.Then I would bring it in to oven at about 150 for an hour then turn up to about 175 until internal temp reaches about 155.

2015年3月12日 · Summer sausage test 2 2 pounds of 80/20 ground beef 1 pound ground pork 3/4 c. water 4.5 teaspoons Morton Tender Quick 1/3 cup non fat dry buttermilk 1.5 teaspoon cracked peppercorns 1.5 teaspoon mustard seed 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 2.5 tablespoon liquid smoke