Thermal Processing

  • Is the thermal processing the same for both snack sticks and summer sausage? In the summer sausage recipe, it uses the words “snack sticks” in the Thermal Processing section…
    I would think that it would take a helluva lot longer to get those thicker summer sausages up to an internal temp of 160 degrees with smoker temp set at 175…? Would the other temp and time recommendations apply to summer sausages too?
    Either hang on smoke sticks or lay on racks in your smokehouse or oven. Just be sure to leave a slight gap between the snack sticks. A simple cooking schedule you can follow is here:
    125F for 1 hour
    140F for 1 hour
    155F for 2 hours
    175F until internal meat temp of 160F”

  • Walton's Employee

    @mtnjim Yes the Summer Sausage is absolutely going to take a good amount longer but that doesn’t really come into it until the final cooking stage, the rest of the thermal processing should remain the same! When we first started recording videos we actually would tell people to watch the snack stick video for making summer sausages, the processes are very similar. The only real differences are the ingredients and the casings!

    Thanks for pointing that mistake out on the older post, I have updated it to say Summer Sausages.

  • @jonathon thanks!
    Here’s a pic of the summer sausages ready for smoking (bbq/habanero seasoning with ghost pepper and cheddar cheese)

  • Walton's Employee

    @mtnjim Looking good, and you have a vital part in making summer sausage, alcohol! Whether you are using it to congratulate yourself after being done or to make the entire process more fun I salute your decision sir!

  • @jonathon I never cook, or process…without wine. 🙂

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  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

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  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

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  • @Dave-R Interesting. I would have not expected that much difference between the two.

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