sausage temperature

knuter · Newbie Joined: 26 Jan 2007 Posts: 88

New to smoking and thinking of trying to make some summer sausage. What temp would I need to smoke at and for how long? Is there an internal temp I want to get to etc?

Thanks!

Damar12 · BBQ Fan Joined: 15 Dec 2006 Posts: 176

This is what I do.

Summer Sausage

3 lbs ground beef
1 cup cold water
2 tablespoons Morton Tender Quick salt
1 tablespoon liquid smoke
1 tablespoon garlic juice
1 tablespoon onion powder
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon cajun-louisiana seasoning blend (your favorite)
1 teaspoon black pepper

In a large bowl, combine all ingredients & mix well. Cover and refrigerate 72 hours, mixing each day a time or two. Wrap in rolls similar to a sausage log on day 3. Return to refrigerator and allow to firm up.
Unwrap rolls, place on smoking rack. Smoker temperature at 180 degrees. Also go to internal temperature of 156 degrees. Cool & wrap in tin foil, refrigerate or freeze.

Note: Keep meat and water cold. You do not want fat to smear (it did but with no adverse effects, at least it seemed greasy to me). Can use garlic powder or minced garlic. I also used Tony C. for cajun seasoning. I also used mustard powder instead of seeds. I used ground chuck, 80/20 blend.

knuter · Newbie Joined: 26 Jan 2007 Posts: 88

Could you stuff it into casings for sausage and then smoke? does the smoke penetrate the casing? Thanks for the recipe, I will try that! How long does it take at 180 to get the internal temp to 156?

Thanks again!!

rawtalent · Newbie Joined: 10 Feb 2007 Posts: 89

Without casing it's just fancy meatloaf in my opinion. Not that it isn't tasty but c'mon--let's have some standards here Very Happy

Yes the smoke will penetrate the casing. No need for the long cure time--just mix the seasoning and cure with cubed meat before grinding and stuff the stuff. 180 is absolute high end for the temp. 150 internal temp is adequate but 154 is a safer bet. A boned pork butt is about the right fat/lean ratio. Should take 5-6 hrs to smoke .

Ranucci's Big Butt BBQ · Posted: Mar 14 2007 Post subject:

Gary, you better be bringing some of that sausage up to the Charlotte
competiton.
_________________
Ed

Ranucci's Big Butt BBQ
http://www.ranuccis.com
http://www.bigbuttbbq.com
DPP Series 50
FEC 100
Jedmaster

rawtalent · Newbie Joined: 10 Feb 2007 Posts: 89

I certainly will Ed. You KNOW what I'll be lookin for...

Ranucci's Big Butt BBQ · Posted: Mar 15 2007 Post subject:

Oh yea, NY Dogs with a snap!
_________________
Ed

Ranucci's Big Butt BBQ
http://www.ranuccis.com
http://www.bigbuttbbq.com
DPP Series 50
FEC 100
Jedmaster