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

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.

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

Scott Meier
White Oak Lodge

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.[:-]

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

Scott Meier
White Oak Lodge

where did you get the receipe from? mind sharing?

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

Thanks Barnes