New to sausage making, not to the smoker

[smokinginoh]

Alright so I'm taking on a new "adventure" this year after eating venison summer sausage for years, I decided to make my own.

I'm just looking for some helpful hints, advice, etc. 

I have a charcoal (Weber GSM) and a cold smoker tr9tay but from everything I've read, I need a temp under 200, which is going to be pretty difficult to maintain. How do you guys normally smoke yours? Propane? 

Also, do you use binders? 

Any advice is wanted advice! I appreciate the help and am looking forward to getting all this started! 

 

[SmokinAl]

Welcome to SMF!

Use the search feature(magnifying glass top right) & type in venison summer sausage. 

Also would you please head over to roll call & introduce yourself so we can all give you a proper SMF welcome.

Al

 

[murraysmokin]

I use the seasoning kit from AC leggs & have had great results, I also use dried jalapeño & a variety of high temp cheeses, all available online or I have a place who sell a great variety of sausage making supplies. I learned the hard way that it takes a long time to get to that 160 IT when smoking summer sausage.

Like AL said there are tons on SS threads just search in the search bar you will find what you are looking for. Good luck.

 

[crazymoon]

SOH, As Smoking Al said there are plenty of tips/recipes available in the search box.

 

[fullsmoke]

Electric smoker need to keep temp 175-180 over 180 the fat will melt and make dry sticks. good luck sausage making is addicting!!