These were taken to 162 IT. Being this is my first go at summer sausage, I’m pleased. I’d like a finer grind, just for visual appeal.

Jonathon I believe you’ve hit it correctly. I did another batch and it is coming from the auger where the knife and plates meet it.

I have a smaller smoker and the venison summer sausage on the lower rack came to temp. However, the middle and top racks only came to 140 and 118 respectively. Do I need to continue the session until they also reach 160 or could I stop this and try the other two racks in another session tomorrow?

Jonathon Thank you very much for clarifying! I, too, was wondering if increasing the seasonings would yield a more full flavor. Perhaps, and experiment for another time, as I have to focus on the current task at hand

Deepwoodsbutcher where does one find these plants and get meat for myself?

tarp Thank you. I’m looking to do venison snack sticks, with pork fat. Variations would be 1) cheddar cheese and jalapeño, and 2) maple and jalapeño.

Thank you for the help! When asking my wife, she says she wants no “tanginess”. Seals the deal for me; no ECA.

Dave in AZ Thanks for the late night support!

chippewa Same style here. Though a mod I did for snack sticks allows me to do more. The size of the summer sausage won’t allow for the extra racks.

Deepwoodsbutcher said in Summer Sausage Varieties:

jakeanderton https://youtu.be/N-5y435TpJE

I’ve watched this multiple times over and ended up purchasing 4 different seasonings. Planning to make a 12lb lot, and divide into 3lbs test batches for each seasoning variety to see what I like.

Jonathon What is the timing on this, and how would you compare it to H and W varieties?

bocephus The dill pickle is something I think my wife would like, but I hate pickles.

These are some ideas I have had for summer sausage:
Taco
Peri Peri
Caribbean jerk or Cajun
Thai pineapple
Pizza

salmonmaster Looking very good. A trick I use to get both the fresh taste of the jalapeños, as well as the kick, is to make my own jalapeño powder. Dice up a pound or more of fresh jalapeños and a bit of the seeds, and leave them out to air fry for a week or so or run them in a dehydrator. Once dry, I throw them into the vitamix and grind into dust. There’s your jalapeño powder.

I’ve ended up doing the H and W seasoning varieties, both with and without cheese and with and without jalapeño. These have been good. But…… I’m interested in trying more varieties. I’d be very curious to hear what your favorites are so I can look to make a new variety to try!

Dave in AZ Thanks for the late night support!

These were taken to 162 IT. Being this is my first go at summer sausage, I’m pleased. I’d like a finer grind, just for visual appeal.

chippewa Same style here. Though a mod I did for snack sticks allows me to do more. The size of the summer sausage won’t allow for the extra racks.

Dave in AZ My mind has just been blown! I’ll stay up to take the last rack up to 145. Thank you!

Dave in AZ said in Two smoking sessions to reach temp?:

jakeanderton
I would move them to bottom rack and continue. The 140 one is actually done if it held 140f for 12 minutes. But the 118 one you risk too long in danger zone trying to cool that back down then reheat. Get it up above 140 for 12 min or 145 for 5 min.

Very interesting. I’m using sure cure and let that work overnight in the fridge, before smoking today. I’ve always heard 160 is the temp to hit, and anything less wasn’t safe. Anyone else taking theirs between 145-159 degrees?