IMPATIENCE...................
I think that was my problem.
On Sunday, I made 5 # of Summer Sausage. Recipe called for three hours @ 140 degrees followed by 180 degress until internal temperature of sausage reached 160 degrees.
WELL, it seemed like it was taking forever, so I raised the oven temperature to 220 and then to 240.
The temperature came up shortly and I removed sausage from the smoker.
Taste is very good. However the texture is dense and not as soft as commercial products.
Was this a lesson in patience?
Thanks Nathan
Bingo Sherlock. Always remember Low and Slow, and not to hot. I try to not go above 165 deg.
Above that you'll start rendering the fat...not good. It leads to a dry and harder sausage. I usually do
nine 3# rolls at a time rotating shelves every so often. Depending on the weather it generally takes
7 to 11 hours....Low and slow , it's worth it. Let the smoke roll Nathan. :)
Coyote
It's safer to keep the internal temperature at 152°F - 155°F. You may also want to try air drying the sausage first, before putting them in the smoker. A fan is useful in speeding the drying process up. Then you can start applying the smoke at 140°F immediately, and after the smoke has been applied you can turn it up to 170°F.
Ah, yes...speed kills.
-Brian