Smoke and Summer Sausage

Discussion in 'Sausage' started by bones1948, Jan 31, 2012.

  1. I am getting ready to make some summer sausage and was wondering if after the first hour I leave the smoke on for the rest of the cook?

    Bones
     
  2. onytay

    onytay Smoke Blower

    It depends on how much smoke flavor you want in your sausage. I recently made up some snack sticks, I applied smoke for 4 hrs during the cook and I thought that was a little to much. I think it really depends on your personal preference. If you don't over smoke it its still edible, if you over smoke it you won't eat it. Keep records of your smoke times and you will figure out what you and your family like. Different types of wood make a difference as well. Hope this all makes sense.
     
  3. onytay

    onytay Smoke Blower

    What type wood you planning on using? What size sausage you cooking? This info would help others make a recomendation on how long to apply smoke.
     
  4. smokinal

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

    I let it go 2 hours without smoke, then add smoke the rest of the time.

    Would you do us a favor & update your profile to include your location. Thanks!
     
  5. I agree, it is best to start out light than too heavy with the smoke. I normally let the sausage dry for the first hour or two then apply the smoke. You get better penetration with your smoke this way. Trail and error is how the smokin' process goes since each smoker and cut of meat is different.
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    I dried mine for around an hour running at 130 then kicked the temps up to 150 for around 4-5hours then I bumped the temps up to 165-175 until the internal temps reached 155 or so. I applied smoke the whole time after the initial 1 hour drying time and the smoker wasn't strong at all for me and I don't like a real strong smoke on my sausage.
     
  7. flipajig

    flipajig Newbie

    I have read that once your meat has reached a internal temp of 140 it has absorbed all the smok its going to take.

    Now that being said there are exceptions to the rule Jerky and small pices of meat can be over smoked in a hury

    When im making jerky i smoke it for about 30 min and that is it.Summer sausage I smoke it untill it reaches 140 and then

    pull the smoke no need to waist wood.

    Something else as yall know the different wood gives your Meat and cheese different flavors I use alot of Misquite,Oak,Pecan,Hickory and Apple
     

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