Summer sausage casing drying question

Discussion in 'Sausage' started by unionguynw, Dec 18, 2013.

  1. unionguynw

    unionguynw Smoke Blower

    I'm doing my first summer sausage tonight. They're going to be stuffed in fibrous casings. After stuffing is it necessary to dry at room temp for 1-2 hours or does hanging them in the smoker at 130 for an hour without smoke accomplish the same thing?
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    It is better to hang them to dry outside of the smoker so condensation doesn't form on your casings in the smoker. Hang them on a broom handle or dowels until they feel dry.
     
  3. unionguynw

    unionguynw Smoke Blower

    Thanks! That's what I'll do.

    Looks like this is going to be more of an all nighter than I thought!
     
  4. unionguynw

    unionguynw Smoke Blower

    They're hanging! Sticks are teriyaki and were stuffed last night.

     
  5. elginplowboy

    elginplowboy Meat Mopper

    Looking goooood.
     

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