Question for Reinhard1

[Crow Hunter]

Greetings-

I am making venison jalapeno summer sausage this week using your recipe and Curley's seasoning. I am wondering how you measure the internal temperature during the smoke- do you just jab a probe thru the casing in the middle of a chub? Also, I see the casings you used appeared to be transparent, different from the ones that came with the seasoning- will these casings allow the smoke to pass thru ok?

Thanks for all your help.

[reinhard1]

I measure the temp by putting the temp probe right on one end--dead center.  The casings you got are fibrous non-edible like mine.  They absorb smoke just fine, no problem, just a different color that's all.    Show your pics when done!!!  good luck.

[Crow Hunter]

Thanks for the reply, going from an end makes more sense. After looking at the weather forecast I will wait until next week, the weather might be a little nicer to be outside running the smoker.

P.S. last night I ate my first meal of the ABT sausage I made a couple weeks back, they were really good!

[Crow Hunter]

Reinhard- I will be using the one lb. casings that came with the Curley's seasoning. Your directions indicate 2 hours of smoke in the smoker at 130 degrees, another hour at 140, then take it up to 200 degrees until the sticks reach an internal temp of 160. With the one lb. casings, can you give me a ballpark length of time it should take to reach 160 degrees? Thanks much.

[reinhard1]

The total time will depend on the color you get the first couple of hours.  So it will vary.  I also have been cold smoking them first until I get a good color.  This is why I use the clear casings.  By the time they get that great color I know they absorbed plenty of smoke.  I have done the 1 pounders in the oven straight at 225 deg. and it took a little over an hour, so at that 200 degree mark that part of the process should last a little longer but not much since the sausage is already 130 degrees.  All times vary depending on outside temps and the smokers folks have also.  I still have the old meat thermometer that I stick in front of the tube straight in the middle.  I put that tube in the center of the rack not on the outside because the sides tend to have more heat [hot spots].  I'm behind times I guess and should get one of those digital thermometers so I don't have to open the smoker door.  But I do check on the sausage I make anyway to check for color and in case I have to rotate any sausage due to some getting more heat than others.  This does happen in most smokers.  And by doing this I can give a quick check on the temp of the sausage.  After doing this so long I don't even keep track of time.  I really go with visual checks  [color/internal temps].  I just set the timer of the smoker longer than needed and when the sausage is done, I just shut it off.  Post the results!!!  good luck.

[lovebigbluegills]

How did your sausage turn out CH???

[Crow Hunter]

I will let you know! I have the first smoker full going right now. I ended up with 29 chubs so I will have to smoke them in three batches. I bought a digital meat thermometer with a corded probe, it is reading about 140 degrees at the moment, so it should not be too long until I unload this batch.

[Crow Hunter]

Oh my goodness, really delicious, and the smoke adds a lot of flavor. There is a bit of jalapeno bite but not enough to be too much for my wife. Second batch is in the smoker, I will have to do the third batch tomorrow. Thanks much for all the advice!

[RebelSS]

That looks great!! GOOD JOB!!! 

[reinhard1]

It will even taste better tomorrow after a night in the fridge.  Great Job!!!  good luck.

[lovebigbluegills]

Nice work CH!!! Those look awesome!!!