i have been using a vertical propane smoker to smoke sausage since i started making sausage , and the only time i have trouble with high temps is in the middle of summer but keep in mind that i live in colorado and at an elavation of 6,700 ft. most of the year i can hold the stack temp at between 100-130 ( thats the only temp i ever go by )
thevillage last edited by
what is the best way to clean the grease off your summer sausage after smoking it
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
thevillage can you give us a little more information? There shouldn’t be a ton of grease on the outside of your casing after smoking so I am not sure exactly what you are referring too. Could you send pictures? It sounds like maybe you had “fat out” when e you don’t get enough protein extraction and the fat renders out of the product during the smoking process.
lamurscrappy Regular Contributors last edited by
Ive seen that done as jonathan has said or if you raise the temperature of your smokehouse too fast or start too high. But for the purposes of what your wanting, after you shower them cold or place in a cold bath you can spray them with warm water or run them under a hot water faucet and it should remove any unwanted grease from the casings.
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