made a batch of summer sausage 2 months ago, it took 20 hrs to get to temp, but turned out good. Put another batch in yesterday at 10:00 am and now 21 hrs later its just getting to 150. My temp probes both say smoker temp is at 170 and meat temps in two sausages have both been within a few degrees the whole smoke. Bottom line is does this seem too long for 12 lbs of summer sausage in a mes 40.......The last batch was a "kit"from butcher packer and it was exellant, both taste and texture. added some mustard seed and cracked black pepper. Hope this batch is as good...thx