Total Time for Summer Sausage

[JZ]

Gonna do my first batch and was wondering what time I should allow for the whole smoking / cooking process.

Just trying the get the timing right. Gonna mix the ingredients and stuff then put into the fridge for at least 12 hrs but want to make sure I allow enough day time for the smoke cook. Don't want to end up with the sausage not done at midnight or later.

[bundy]

Really depends on the load, plan on all day unless you do the hot water bath.

[dbondy]

Hi JZ I,v used that hm kit a few times. The casings are big and are mixed in 15lb batches.  You can make smaller batches but it was more convenet to mix 15lbs at a time for me.  At 15lbs in a obs 4 rack with a pid (depending on wind and outside temps)  your looking at least 10hrs but could run up tp 18hrs. This is just some of the times swings that I have delt with good luck.

[JZ]

Thanks dbondy.

I am doing 15lbs and will allow for 18 hrs and if it takes less time great and if not at least I am prepared.

Thanks bundy

This is my first try so I think I will just do the whole run in the smoker. I read the instructions that Mike (Mr Walleye) posted on the recipe site and see that he prefers the water bath but I am not set up to do that with these large sausages so I don't have much choice at this time. I'll see how this first batch goes and if all is well then I might see about getting a really big pot to use. I already have the heater (we use it for cooking crab when we go fishing) and a crab pot but the crab pot is a little small for these big sticks and I don't want to use something that I have cooked crab in for the sausage.

[NePaSmoKer]

15 lbs of SS is a load for the Bradley. You might run past 18 hours. with a full run.

Dont exceed 175-180 or you will fat out the SS due to the weight and being hot spots in the cabinet.

[JZ]

Thanks NePa

I am doing this in my DBS and will rotate the racks every couple of hours or sooner if you think that is required.

When you say not to exceed 175 to 180 are you talking cab temps? I know the DBS will swing above and below the set temp. From what I can recall it will swing about 8 to 10 degrees above and about 20* below the set temp. So I usually set the temp 10* above the recommend heat and the cook times are then usually pretty close to those posted here.

Should I set the temp to 170 max then to make sure It does not get too high?

I will be using 2 remote thermometers to monitor the meat temps.