Thanks so much.I was thinking along those lines myself but being the first attempt wasn’t sure if myself. Ive made summer sausage several times and use the citric but didn’t think the sausage needed it.
I start at 160 for 2hr as my smoker only goes as low as 160.
Then to 175 for an hour. I finish at 200 until i get an internal temp of 160
after that i put them in an ice bath to cool them of and set the casing. My snack sticks come out perfect ever time this way.
Meatgistics is brought to you by Walton's (waltons.com).
Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.
Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!