Summer sausage

It's hard to get anything up to ten degrees past your set temp. For Sausage, set it a little higher, when it gets up to the temp you want, pull it out and put it into an icebath. Just a thought.

Is summer sausage a fermented sausage? If it is, the cure might do the cooking. I don't know.

I've made summer sausage several times in the past and I agree that it does take a long time to get to 155, usually abour 7-8 hrs. for me. For the first hour I'll smoke at about 100 degrees to get the casing tacky, then I'll raise the temp to 140 for the second hour. For each hour after I raise the temp up another 5-10 degrees to a max of 180-190. I do watch very closely for the grease out but this method works very well for me. Like Bill said finish off with an ice bath to bring the temp down to below 90 degrees, then hang (bloom) for a few hours at room temp.

quote:

Originally posted by AurtherCressend:
New to Sausages and all... so was wondering would this ice bath change the flavor of the cooked meat??

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You might wash off a little exterior smoke but you wont notice a change in flavor. The ice bath stops the cooking action fast. Dry and let hang for a few hours. It will work.