Screamin Like MT Elk Hunter says both an oven and a smoker are basically boxes with heaters in them or attached. You can absolutely do summer sausage in an oven, in fact a lot of people do. You might want to consider adding Hickory Smoke Powder to give it a smoke flavor. Also, how low your oven will go will matter. If you have an oven that will run at 120° you are fine, if it won’t you might have to prop the door for an hour or so to start your smoke schedule around 120° and then step it up as you go.
Smoked Breakfast Sausage
Any ever made “Cracker Barrel” style smoked breakfast sausage? Also a good connect on the cloth meat bags?
dwilk1 I’m sorry i’m not following. I don’t know what a cracker barrel sausage is unless you mean the flavor/type the restaurant serves? For cloth sausage casings are you talking about this https://www.waltonsinc.com/smoke-coated-loaf-casings or something more like the cheese cloth?
Cracker barrel sausage is just a smoked breakfast sausage that is served at the there store. Cloth bags are hard to come by and are expensive. Cold smoke for about 6-8 hours should get you close.
Toby could they be cold smoked after forming like cheese or lox to be cooked at a later time maybe on a smoking mat ?
We always smoked them right after stuffing and then wrapped them in freezer paper ( cloth sacks don’t protect them from freezer burn) and then froze them till it was time to cook them