I just made 10 lbs jalepeno/cheddar summer sausage. 65% deer, 35% pork with high temp cheeze. I added 2.4 oz Sure Gel and 1-2/3 cups water. Followed Walton’s smoking schedule. Sausage turned out very juicy and tasty, but the texture was “spongy” when chewing. Also, the juiciness of the meat caused the cheese to be slightly “gooey”. Should I back off on the Sure Gel or water or both? Should I not use Sure Gel if I have cheese? Looking for advice.

TexLaw Thanks much! I’ll let you know how it turns out.

TexLaw well, I finaly got around to making another batch of summer sausage. This time I used your smoking schedule, reduced water to 0.6 oz/lb and Sure Gel at 0.24 oz/lb. Turned out MUCH better and flavor was great. Texture was still a little rubbery/spongy and moist, but quite a bit less than before. I am going to experiment with the water and Sure Gel amounts to see if I can zero in on that “perfect” semi-dry texture. Next batch I am thinking of reducing water and Sure Gel in half ( Water at 0.3 oz/lb and Sure Gel at 0.12 oz/lb) and keep the same smoking schedule. I’ll keep you posted.

Hog casings are the only way to go! I used to use the collagen casings and had the same problems. Once I get the links cut apart after twisting, I throw them in the freezer long enough just to firm them up for vacuum sealing. That way the vacuum sealing doesn’t smash them and they keep their shape. I also think hog casings work much better when grilling.

Agree! Hog casings for brats and sheep casings for breakfast links. Definitely better product!

Hog casings are the only way to go! I used to use the collagen casings and had the same problems. Once I get the links cut apart after twisting, I throw them in the freezer long enough just to firm them up for vacuum sealing. That way the vacuum sealing doesn’t smash them and they keep their shape. I also think hog casings work much better when grilling.

TexLaw well, I finaly got around to making another batch of summer sausage. This time I used your smoking schedule, reduced water to 0.6 oz/lb and Sure Gel at 0.24 oz/lb. Turned out MUCH better and flavor was great. Texture was still a little rubbery/spongy and moist, but quite a bit less than before. I am going to experiment with the water and Sure Gel amounts to see if I can zero in on that “perfect” semi-dry texture. Next batch I am thinking of reducing water and Sure Gel in half ( Water at 0.3 oz/lb and Sure Gel at 0.12 oz/lb) and keep the same smoking schedule. I’ll keep you posted.

Greetings from Rapid City, SD (20 minutes from the amazing Mt. Rushmore!) Process all my own deer and elk. Love making summer sausage, jerky, bratwurst, breakfast sausage, smoked anything - even pizza. Been making sausages for about 3-4 years now. Use Masterbuilt smoker. Great site!

TexLaw Thanks much! I’ll let you know how it turns out.

TexLaw I think I will try another batch cutting the water back, opening up the damper and using your smoking schedule. Question: when do you add the water pan in the schedule, 130 or 140? In the schedule I was using, I added the water pan at 140. Thanks for the help!

TexLaw Thanks for the info! I am thinking my problem is too much moisture. I added 1-2/3 cup water and I kept my humidity very high in the smoker (Masterbuilt Electrict) by closing down the damper almost nearly completely to counter act the temperature “stall”. In my recipe I use Morton’s Tender Quick for cure at 1 Tblsp per LB as per directions on package. Do you know if that amount of Tender Quick could be adding to the “rubbery” or “spongy” texture? I think I will try your suggested smoke schedule and open up the damper a bit. Again, thanks for the info.

Brianzipperdog123 Thanks for the info. What is the purpose of the potato flour? Does it counter act too much moisture?

I just made 10 lbs jalepeno/cheddar summer sausage. 65% deer, 35% pork with high temp cheeze. I added 2.4 oz Sure Gel and 1-2/3 cups water. Followed Walton’s smoking schedule. Sausage turned out very juicy and tasty, but the texture was “spongy” when chewing. Also, the juiciness of the meat caused the cheese to be slightly “gooey”. Should I back off on the Sure Gel or water or both? Should I not use Sure Gel if I have cheese? Looking for advice.

I just made 10 lbs jalepeno/cheddar summer sausage. 65% deer, 35% pork with high temp cheeze. I added 2.4 oz Sure Gel and 1-2/3 cups water. Followed Walton’s smoking schedule. Sausage turned out very juicy and tasty, but the texture was “spongy” when chewing. Also, the juiciness of the meat caused the cheese to be slightly “gooey”. Should I back off on the Sure Gel or water or both? Should I not use Sure Gel if I have cheese? Looking for advice.