Summer Sausage question



  • I made a double batch of Summer Sausage today. 20 lbs of venison and 5 lbs of pork. I used Walton’s Summer H unit and a 1 oz packet of cure. Added crushed red pepper and smoke. We then stuffed it into the 2.4 X 12 inch collagen casings. It sat chilled for about 3 hours and then without thinking I started my Green Mountain Grill and put 15 chubs on there for 2 hours. I then realized I normally let them stand in the fridge overnight. I put the remaining back in the fridge and will Sous Vide the 15 chubs that I smoked for 2 hours for 1 1/2 hours at 152 to get them to 152 IT temp. I only used the pink cure and not the ECA. I am presuming that they should be safe to eat? I read on a forum some where that it you mixed the meat well and used proper amount of the pink cure it starts working right away. I probably had about a 3 hour time from mixing the meat till I put them on the smoker. Thanks for any advice that you might have. Lynn



  • the standard sure cure is not a accelerator so you will be fine, i think you want it to be in the fridge overnight. now if you use a cure accelerator you want to stuff and smoke right away.


  • Walton's Employee

    @lynn-nightingale You should be fine, the cure should keep the meat safe through the smoking process, you might not get as nice of color on it as you are used to and worst case scenario you might have some gray spots in your meat but that’s unlikely.



  • It turned out great. No noticeable difference between the ones that I held for 2 days in fridge versus smoking right away. Thanks for the replies. I think it is probably best to wait for at least 24 hours to let the seasonings even out in the meat. Lynn


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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

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

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