Rich here from Mid-Michigan,
I currently use a 25+ year old Brinkmann Vertical wood smoker converted to propane fueled. I didn’t use it much for the first 18 years but have really gotten into smoking meats in the last 7 or so years. I am researching for a new smoker as the Brinkmann won’t last much longer and the temp doesn’t go low enough for snack sticks and salami’s that I want to start making.
I also have a L*M Big Bite 10 rack dehydrator that I use for jerky.
I have to give a shout out to YooperDog a fellow Yooper (I’m originally from Esky) so I’m going to have to go with Team Orange.

I’m making summer sausage using “H” Summer Sausage Seasoning, 1 1/2" x 12" Mahogany Casings and 80/20 hamburger using a dehydrator and finishing in the stove. My smoker wont go low enough.
I didn’t use Sure Gel or ECA. My question, is it imperative that I hold the stuffed sausage for 12 hours before starting dehydrating? Is the hold for smokers only?

Dave in AZ I did use sure cure in my mix. I forgot to mention that above. The reason I use the dehydrator is I can start off with a 130*-150* temp which my oven or smoker cannot achieve, then I move the sausage to the oven for the higher temps until 160* internal temp. Thank you for the info.

Dave in AZ I have looked into sous vide seems interesting. I am looking for a smoker that can get to the temps i want but haven’t found one that I want yet. Thank you again for the info.
Rich

Dave in AZ I have looked into sous vide seems interesting. I am looking for a smoker that can get to the temps i want but haven’t found one that I want yet. Thank you again for the info.
Rich

Dave in AZ I did use sure cure in my mix. I forgot to mention that above. The reason I use the dehydrator is I can start off with a 130*-150* temp which my oven or smoker cannot achieve, then I move the sausage to the oven for the higher temps until 160* internal temp. Thank you for the info.

Is the purpose of the hold for a longer shelf life of the product? I just noticed this step and I haven’t done it with snack sticks that I’ve made and haven’t had any problems.

I’m making summer sausage using “H” Summer Sausage Seasoning, 1 1/2" x 12" Mahogany Casings and 80/20 hamburger using a dehydrator and finishing in the stove. My smoker wont go low enough.
I didn’t use Sure Gel or ECA. My question, is it imperative that I hold the stuffed sausage for 12 hours before starting dehydrating? Is the hold for smokers only?

Rich here from Mid-Michigan,
I currently use a 25+ year old Brinkmann Vertical wood smoker converted to propane fueled. I didn’t use it much for the first 18 years but have really gotten into smoking meats in the last 7 or so years. I am researching for a new smoker as the Brinkmann won’t last much longer and the temp doesn’t go low enough for snack sticks and salami’s that I want to start making.
I also have a L*M Big Bite 10 rack dehydrator that I use for jerky.
I have to give a shout out to YooperDog a fellow Yooper (I’m originally from Esky) so I’m going to have to go with Team Orange.

Brandekm, I’m not trying to hijack your thread but how many lbs of snack sticks are in the picture you posted? I’m going to start making them and am trying to figure"X"lbs look like.

Thanks