Has anyone out there tried smoking 1/4 inch slices of summer sausage. I was kind of thinking of trying to make a hybrid type of somjerk.
Just curious and bored
Original Post
My smojerk was a sucess. I took one stick of venison summer sausage and sliced it 1/4 thick. I then used 4 jerky rods and impailed the sausage in the middle of the slices. I used 3 oz of apple for the smoke. I closed the door for the first hour with the smoker set at 200 degrees. The next four hour I set the door ajar and turned the temp down to 180 degrees.
The suasage when I took it out was not quite at the jerky stage. Kind of like a moist jerky chewy but not to dry. Just how I like it.
The only thing better would be of coarse homemade summer sausage. Then re-smoked into this new snack.
The suasage when I took it out was not quite at the jerky stage. Kind of like a moist jerky chewy but not to dry. Just how I like it.
The only thing better would be of coarse homemade summer sausage. Then re-smoked into this new snack.