Jonathon

Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??

lamurscrappy

Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.

lamurscrappy Jonathon yep two different types of sausage but the summer sausage was the toughest. 12 pounds elk and 12 lbs pork butt using Walton’s jalapeño. I soaked the fibrous casings for 45 minutes in hot water. Mixed the meat in my Cabelas mixer run off my grinder for 8 minutes and then mixed an additional minute after I put cheese and fresh jalapeños in. Smoked at 125 for 1, 145 for 1, 155 for 1 hour and 45 minutes and finished off at 178 degrees. Pulled the meat at 158 internal temp. Pulled out logs immediately and ran cold well water over them for about 10 minutes and then hung in my 42 degree garage overnight! Even the cheese sticks to the d**n casing?? Never seen anything like it.

Does anyone have some insight as to why my country style and summer sausage casings got so tough. Especially my summer sausage… it’s like the casing is welded on. My heat never went over 180 and I increased it in stages! I’ve been smoking sausage for about 10 years and have never had this happen. This is the first time I have added a pan of water in my smoker tho…could this be the issue? Any insight would be appreciated! Thanks.