First run in modified smoker

Discussion in 'Sausage' started by captain richard, Oct 13, 2016.

  1. Just started my first summer sausage run I'm my modified smoker.
  2. akdutchguy

    akdutchguy Meat Mopper

    What did you use for seasoning?
  3. I used premix from con Agra for summer sausage
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!

  5. Thank you Al, if it tastes as good as it looks I will be thrilled. The smoking process is doing good so far in in the 4th hour and no problems.
  6. correction on seasoning it was con yeager spice company premix summer sausage.
  7. I got my summer sausage run done and my smoker worked great. but I have one problem. it looks good, it taste good but it has a tough outer edge but the inside is ok. I started slow at 130deg and ramped up to 170deg and finished at 152deg internal. can anyone help me on this?
    Last edited: Oct 14, 2016
  8. akdutchguy

    akdutchguy Meat Mopper

    What are you running for thermometers? I'm not a sausage smoking expert but it sounds like it may have got a bit warmer in the smoker.
  9. That's what I thought too Jason but I have a tru- temp in the door and a Cooper with a prob next to the control prob
  10. akdutchguy

    akdutchguy Meat Mopper

    Did you let it bloom in the fridge for a while? It almost sounds like a case hardening. Maybe it dried out a bit too much. Summer sausage is the next on my list to master.
  11. Yep Jason I gave it a cold shower out of the smoker then let it set on the counter room temp about 2 hours then put in fridge for about 4 hour unwrapped.  I think it may have something to do with the seasoning/curing mix. I'm trying a different mix next time. my friend had the same problem last year, same mix different smoker and I chocked it up to high temp in his smoker.
  12. akdutchguy

    akdutchguy Meat Mopper

    Sounds like it should have worked out good. Sounds like another batch coming up. How thick was the outer edge.
  13. About an 1/8 of an inch or a little more needs trimmed to be edible but good beyond that.

Share This Page