Well after 2 days of smoking my snack snicks 25lb batch divided by 2. I did 1/2 batch hanging in smoker other 1/2 cut to lengths. I prefer to cut to length man was so easy. No bends to contend with my preferred route from my 1st trial. For some reason the ones I cut were a little crinkly casing compared to a smooth casing, I like the crinkly casing with a little dryer texture the hung ones where nice and smooth with a moisture texture. Anyway I have figured out what I like.

Im a newbie at attempting smoked summer sausage. I took out my sausage at 157 deg. Internal temp. After 13 hrs. Of smoking. Outside temp was 33 deg.F. My sausage looked thinner and wrinkly when I took it out of smoker (3 lb. Fibrous casings) I did not use a waterpan. My temperature steps were
145 / 1 hr. Open damper
160/3 hrs with smoke 3/4 closed damper
185/3hrs closed damper
200/6hrs closed damper
I did not use water bath I used a snow bank to cool off sausage? After cooling completely I put in fridge overnight. Now some of them are really wrinkled. I used a grinder to stuff the casings ( I soaked the fibrous casings 45 min.) I used hog rings to seal. I could use some good advice. TIA. The flavor is great i used waltons H seasoning.

Kavon what are these eggs called ? Im in process of ordering stuffer wants to get all at one time cause of shipping charges. Does the stuffer come with a tube big enough for stuffing summer sausage?

Thank you for your encouragement! And to everyone that has responded. Im happy I joined.

DJS303 Thanks everyone stuffer and eggs are getting ordered. Anything more i need for my snack sticks! Lol.

rjh2 I did 12.5 lbs. I hung a batch 12.5 lbs and I cut to lengths on racks 12.5lbs. I made a 25 lb batch of willies snack stick seasoning. So my first time and smoker was full MB 40

I had same problem with 50/50 venison and pork butt. The ones that i cut to length did not have the yellow fat pockets but the ones i hung did? I used the waltons smoke process to a T also.

wdaly I am still pondering hanging or cut to length. I’m leaning towards cut, alot easier in my book. I’m wondering when that s**t towel will be available. Thats what Jonathon called it for short. Moisture wicking towel for water pan.

Well after 2 days of smoking my snack snicks 25lb batch divided by 2. I did 1/2 batch hanging in smoker other 1/2 cut to lengths. I prefer to cut to length man was so easy. No bends to contend with my preferred route from my 1st trial. For some reason the ones I cut were a little crinkly casing compared to a smooth casing, I like the crinkly casing with a little dryer texture the hung ones where nice and smooth with a moisture texture. Anyway I have figured out what I like.

Ok everything went well snappy snicks and good flavor. Butttt… I have in some casings with white fat pockets. I followed jonathons recipe by the book. I did 50/50 pork butt and venison. But the pork butt was very fatty. I personally dont like soft moist sticks I would probably due next time 70/30 or 60/40 on pork butt. Great flavor just a little soft for me!

rjh2 I totally agree my next venture will be exactly what you have done. Do you take them up to 160IT on your smoker or water bath or oven. Mine stalled at 137 they are in oven now until 160. Ambient temp is wind chill 22 deg. F. Fighting weather. Had smoked on until 135. Waiting to ice bath. Thank you for your comment.

Kavon I made a mistake on tube size that I thought I was using! It was a 12mm. On a 21 mm casing. I tried using the 16mm thats not what I posted. Sorry!