Summer sausage, bologna info needed.

shtrdaveMember

Looking to make some summer sausage or beef bologna, which ever you may call it. Want to stuff into casing and then, I am kind of lost.

I have heard about people boiling this to cook, and then smoking, some have doen it in the oven, and some have done it in the smoker.

Can anyone give a little direction here?

I have the smokette smoker so i will be making short sticks of this, and thinking of laying them on the racks instead of hanging as this would keep them all away from the fire box.

12/4/058:00 PM

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Original Post

Former Member

Dave,

I do summer sausage in the 008. I make sticks 2.5" in dia. and about 10"-11" long.

I hang the sticks. I can get 3 rows of 4 sticks each which is about 18- 20lbs.

To hang I shorten the loops as much as possible, but still big enough to accept a 1/4" dowel. Set the racks in their highest postion. This keeps them above the fire box enough. I have had a little discoloring on the bottoms of the mahogany casings, but it did not affect the product coloring or taste.

Cooking method:
1 hr. no wood/ door cracked/ 100 degrees

1 hr. add wood/ door shut/ 100 degrees

1 hr. door shut/ 125 degrees

1 hr. door shut/ 150 degrees

2.5-3 hrs. door shut/ 170 degrees.

You can let the smoker take the internal temp all the way to finish temp of 152- 155 degrees.

Or you can take them out of the smoker when they reach 145- 148 degrees and submerge them in 170 degree water until the internal reaches 152- 155 degrees.

Hope this helps

12/5/055:56 AM

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