Thank you all for the great suggestions, people starting out in sausage making would not be successful without you all, it would end up in frustration, wasted money, meat, time and effort. Every time someone helps out a beginner, it is appreciated more than you know.

Thats for everyones ideas and comments, love the help this community provides esp to people just getting into the hobby!

Thank you all for the great suggestions, people starting out in sausage making would not be successful without you all, it would end up in frustration, wasted money, meat, time and effort. Every time someone helps out a beginner, it is appreciated more than you know.

Going to make my attempt at making venison summer sausage but have a couple questions.

1)I will be using Pit Boss vertical smoker, everything I have read says no smoke for 1 hour, that’s not possible with vertical pellet smoker.

2. Lowest temp on the smoker is 150, so what should my schedule look like with 150 being lowest available.

Given these 2 critical elements and I can not follow, is making a good SS still possible and what if any changes should I make to ensure good product? Thanks for any available help and input guys.

processhead

I will be smoking on a Traeger so the lowest I can get is 180 degrees and so therefore I can’t do the typical low n slow temps in smoking. I was hoping to stuff then smoke a few of them to eat tomorrow at our BBQ, most of them will be put in the freezer however. I wanted to make sure it is okay to stuff n smoke with the cure, wasn’t sure what the reason is behind holding overnight without ECA.

Planning on making some hot links sausage tomorrow, I don’t have ECA and dont have the time to hold overnight. My question is should I skip the cure all together then? What is the reason for holding overnight before stuffing when cure is used?
Thanks guys

Thats for everyones ideas and comments, love the help this community provides esp to people just getting into the hobby!

Anyone here use a Traeger for their smoking? Trying to find a way to smoke sausage on it and follow the temp schedule.

Good question, I have also wondered about left over seasoning as I always do small batches. How do you guys store it?

TexLaw

They were “okay”, I ended up doing antelope, beef brisket, ghost pepper cheese and pork shoulder with Hot Link seasoning. There was just something different about them that I can’t place a finger on. Was my very first time doing any sausage making.

YooperDog thanks for the heads up, appreciate it.

YooperDog

WHEW!!! Thanks for putting my mind at ease and letting me know im good, really appreciate u taking the time to respond. Have a great night.