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Professional Edge

slow smoke summer sausage?

7 posts in this topic

Does anybody have a recipe for a slow smoked summer sausage?

I have had some from a butcher shop before and I love the way the skin gets cooked and the taste of it. I recently purchased a smoker and would love to give it a try.

Thanks

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If you use the recipe from the butcher that will work fine. The key is how large of a batch are you making and how big is your smoker. My group has a smoker that is an 8x8 walk in, so a little larger then what I assume you have, that being said the principals are the same. We stuff the sausage the night before and smoke with hardwoods for 8 to 10 hours and we don't let the temp of the smoker get above 120. We then raise the heat for the next couple and it is done. We keep constant smoke for the whole time. Check the internet or talk to your butcher for the final internal temp of the sausage so it is fully cured and ready to eat the next day.

Good luck.

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I have been using my Bradley smoker and it seems to heat up very slow. Is that normal? 250 after 2 hours of smoking. Or am I doing something wrong?

Thanks Keith

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Professiolal Edge, to smoke at 250 is rather high. I do not let mine get above 180 at all. If it does go above 180 i have other reasons for that. Slower the better!

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If your temp gets to high you'll melt the fat and then drip. End resul,t you lost your sausage.

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Sorry about that guys...I should have said from the beginning that I was doing some chickens and it required the temp to be 250 for 4 hours. It just seemed like it took a long time to get to the temp even on high.

They did turn out awesome though.

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