Summer Sausage problems.

[ihays77]

I recently baught a 6-rack bradley digital display unit.  I have smoked summer sausage in my other smoker in the past and did not have any troubles.  I smoked 30-35 pounds of deer venison/pork summer sausage the other day.  It was put into, two inch casings about fifteen inches long, I had about 4-5 per rack.  Smoked it at 160 dgrees and had to smoke for 24 hours before internal temprature reached 150 degrees.  This seemed a little to long for me, with my old smoker it took aproxiametly 12 hours to do 25 pounds.  Please give me any suggestions you have other than drink lots of coffee and just wait tell it's done!!!

[Gizmo]

Other than a time difference, is there anything wrong with the way the product turned out?

[Habanero Smoker]

ihays77;
Welcome to the forum.

I've had a variety of smokers, but I've only smoked sausage in the BS; because my other smokers got too hot. The BS is great for smoking sausage. The recovery time for this smoker is much slower then other smokers on the market; and when you have a large load it will take longer for it to get to 160°F, but not 12 or so hours more. It could be that your cabinet temperature was lower then 160°F. It is best to have another probe thermometer to monitor the cabinet temperature. With a probe you can place it in an area that  will reflect a more accurate cabinet temperature reading. Many of us have and use the Maverick ET-73.

I smoke/cook my sausages in stages. Starting out with a cabinet temperature of 110°F-120°F for the drying stage with the vent fully opened; but lately I have been air drying prior to placing the sausage in the cabinet. After drying close the vent to 1/2 opening and increase the heat to 140°F while applying the smoke. Finish the sausage at 170°F to bring it up to an internal temperature of 150°F - 152°F, then either shock in ice water or shower with cold water. Finishing at a higher temperature should reduce your cooking time. During the entire smoking/cooking it is best to rotate the racks front to back, and top to bottom at least twice, so that all the sausage cooks more evenly.

[ihays77]

Thanks for the replies.  We have the digital display model, so I think the the read out for the cabinet tempature is correct.  I might just put the probe that we use for the internal meat temprature inside the cabinet to verify.  The air drying thing sounds like it might help.  We usually stuff our casings the night prior and let them cure overnight in the refrigerator and then put them into the smoker.  How long would you suggest letting them air dry?  And what temp should they air dry, due we leave them in the garage at 40 degrees or bring them in the house at 70 degrees.  How long should we applie smoke?  We have been shocking them in ice water and that seems to work fine.  We have been rotating the racks , so no problem there.  Im getting ready to do a batch of Canadian Goose sausage in the next month or so, so any other suggestions would be gratly appreciated.  Thanks agian.

[La Quinta]

Man Habs...you are impressive! Wanna move in with us??? Really nice out here in Southern California! :) Free room and board for you and yours...we buy the food...you teach us how to cook it?!! I'm gonna start calling you "IronHabs"!! ":)

[Habanero Smoker]

Hi ihays77;

I don't have the digital, but there are many posts on this board from members that have stated the location of the temperature sensor in the digital may result in higher or lower temperatures. When empty it may result in temperatures too high. When loaded the temperatures may be too low if the food in the smoker is too close to the sensor.

I've generally only make batches of 5 - 6 lbs, occasionally 10lbs. When I smoke/cook sausage using the temperature I previously posted I always use InstaCure #1 (pink salt), so I will air dry at around 68°F - 70°F using a fan for about two hours. If your sausage are uncovered while they are curing in the refrigerator overnight, then you won't have to air dry them, but should at least let the sausage sit at house room temperature for about an hour prior to placing in the smoker. I like a light smoke flavor on my sausage so I usually only apply 1:40 - 2:00 of smoke; using maple or apple.

La Quinta;
Thanks for the compliment, but I can't take credit for my posts. If you've been on this board as long and I have you learn a thing or two. The credit for the sausage smoking technique that I use must go to Jaeger. His posts are very helpful for someone who is just learning, or how is more experienced and looking to improve their technique.