Summer sausage smoking

  • I am smoking summer sausage , the last step is 175 degrees until internal temp hits 160 degrees . How long should this take ?? I have been at 175 for 3 hours and the internal doesn’t get any higher than 150 degrees ?

  • Regular Contributors

    This conversion chart for weight to volume measurements is very helpful. Is there a weight to cups conversion chart available for Walton’s Turkey Cure & Walton’s Ham Cure. Ham cure is 1 lb cure to 1 gallon water & I have been using about 2.25 cups of cure per gallon plus a little wine. Turkey cure calls for 1.29 lbs per gallon, but I am not sure what the conversion might be yet.

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  • Admin

    It sounds like the meat is “stalling”. This can sometimes happen when smoking a variety of things. When doing something like BBQ (brisket, ribs, etc.) you can combat this by wrapping the meat in foil. That becomes a little hard to do with summer sausage, snack sticks, etc. The best thing to do in this case is either try and increase the humidity in your smoker (add a pan of water), or simply increase the smokehouse temp. You can always just ride it out and it should eventually get there, it just takes longer than expected sometimes. If I get a stall, I typically add water (if I didn’t start the cook with a water pan), plus increase the smoker temp 10-15 degrees and that can help get through it.

  • @rusty my dehydrator won’t go over 160 so after I follow the first part of thermal processing in low temps, I move my snacks sticks, summer,sausage etc, into the oven at 175 for hr Check temp,if still not 155 raise it to 200for 15 min, check temp. Keep checking,every 15min or so til it reaches 155.

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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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