JerkyMan If you haven’t watched some of the videos on this site about ramping up the temps from a lower setting I highly recommend that you do, I used to set my smoker at around 200 and run until done, now I ramp up the temp and I think it makes a better product.
Best smoke flavor
When I smoke summer sausage the casing prevents the heavy smoke flavor from penetrating meat. I aciedently broke one open the other day, I removed casing and smoked with the rest. the one without casing had amazing smoke flavor!! Can I get that smoke into sausage that is incased?
Which casings are you using when making Summer Sausage? I use the 2x12 prestuck mahogany fibrous casings and they work just fine. I haven’t had any issues with the meat taking the smoke.
thank you for your response. I believe I will order some fibrous casings.