Summer Sausage Question

BarnesX.308 · 10-31-2003, 11:11 AM

The directions say to keep my summer sausage in the oven or smoker until it reaches an internal temperature of 156. How will I know? Do I have to open up the smoker and poke a meat thermometer through the casing?

Scott Meier
White Oak Lodge

jerseyhunter · 10-31-2003, 11:39 AM

Yes. I have one of those thermometers that have a cord on it so the thermometer stays in the sausage while the part you read is outside the smoker. Get a meat thermometer, the kind you use in the oven and leave it in the sausage. The smaller the diameter needle the better.

BarnesX.308 · 10-31-2003, 01:07 PM

Thanks, Jersey Hunter. I' ll see if I can pick up one of those bad boys.

Scott Meier
White Oak Lodge

Tree climber · 11-01-2003, 03:30 AM

also get yourslef an instant thermometer so when you do open you can check to be sure the temp. is ok.you sure don' t want to take out early.156 will kill those little bugs.

I will be putting about 150lbs of pork sasuage in the house wed. morning.its a lot of trouble,but you know what you got when finished.[:-]

BarnesX.308 · 11-03-2003, 05:58 AM

The summer sausage is done and it' s awesome. 15.5 pounds of it. Thanks for the tips.

Scott Meier
White Oak Lodge

jerseyhunter · 11-03-2003, 09:25 AM

where did you get the receipe from? mind sharing?

BarnesX.308 · 11-03-2003, 10:48 AM

I bought the seasonings from Cabelas. I believe it was called High Moutain. There was a powder cure and powder seasonings. Mix the two and thoroughly mix in with 13 pounds venison and 2 pounds pork.

Scott Meier
White Oak Lodge

jerseyhunter · 11-03-2003, 01:00 PM

Thanks Barnes