Reply to "Beef Italian Smoked Sausage"

idahomikeMember

I do about 50 pounds of Summer sausage every year. Started out doing in the SMO45, and now the SMO66. I put a pan of water on the lowest rack. I have trouble with getting some fat break, and this helps. I still have trouble with the sausage looking great when it comes out of the smoker, but casings are wrinkled after the ice bath. They taste great just look bad. I stuff the casings, and let them sit in the fridge to bloom before I put them in the smoker. I will have to look up the times and temps, I just know that for the first hour I have the temp set low, and the door is open so the sausage gets some drying. Since I do these on my racks, I open the door about every hour to turn the sausage, and rotate the racks.

10/28/164:10 PM

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