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Author Topic: Summer sausage  (Read 265 times)

Offline Json

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Summer sausage
« on: November 12, 2018, 10:23:45 am »
When we make our homemade summer sausage in the smoker, the outer edges inside the casings get "crusty". Is there a trick to keeing the edges softer?
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Offline watchdog56

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Re: Summer sausage
« Reply #1 on: November 13, 2018, 09:55:18 am »
Not sure but I soak my fibrous casings in warm water for about 30 minutes before stuffing. Not sure if that is it or not.

What temp are you smoking at? I start out at 130 for 1 hour then 140 for 2 hours of smoke then to 165 until IT hits 155. Then pull out and put in ice bath to cool down.
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