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Preparation. Stuff the mixture into 2.5-inch casings the length of the racks. Dry sausage at 100°F for an hour. Start the smoke and increase the temperature to 130°F for one hour. Next, increase the temperature to 150°F for the next hour. The final temperature adjustment is 170 F for 5 hours, or to the sausage's internal temp of 152°F.
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Press all the air out of the meat and roll it tightly. Twist the ends of the plastic and place the whole thing in the fridge for 4 hours or overnight. Smoke. Preheat the smoker to 180 degrees F. Remove the sausage from the plastic wrap and place it directly on the grill grates of the preheated smoker.
Best Smoked Summer Sausage Recipe Best Smoked Summer Sausage Recipe
Kitchen oven: Set the oven to the lowest setting, preferably below 250f (121c). Place your sausages in your oven and cook till the internal reaches 155f (68.3c). Rotate the sausages every 15 minutes till finished to ensure even cooking. For a smoky flavor add liquid smoke to your recipe.
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When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Then, gradually increase the temperature to 150-175°F and then up to 190°F. The recommended internal temperature for smoked summer sausage is at 155-160°F. Anything higher than that will make the beef fat to.
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Preheat your smoker to 225°F (107°C) and place the sausages on the smoker racks. Smoke the sausages for 4-6 hours, or until the internal temperature reaches 160°F (71°C). Once smoked, remove the sausages from the smoker and let them rest for about 10 minutes before slicing and serving. Enjoy your homemade smoked summer sausage with your.
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Grind pork through a 1/4" grinder plate and beef through a 3/8" grinder plate. Add the remaining ingredients and mix until all ingredients are evenly distributed. Stuff the meat into 38-40 mm or 40-43 mm pork or beef casings. The casings should be filled 15-18" long, leaving at least 3-4" on each end for tying.
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Shape meat into four sticks, or logs. Line a roasting pan with aluminum foil for easier cleanup. Set sausages on a roasting pan with a wire rack. Preheat oven to 225 degrees. Bake sausage for 4 hours. Remove from the oven and cool. Refrigerate summer sausage for up to three weeks, or freeze for up to three months.
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Let the stuffed casings rest in the fridge to dry out for 1-2 hours. While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes. Preheat the smoker to 112°-130°. Set the pan of chips in the smoker. Lay or hang the sausages in the smoker.
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After 1 hour turn it up to 175° until the meat reaches an Internal temperature of 160°. Pull the sausage and immediately place it into an ice bath to cool. Once the meat is cool you can now vacuum seal it for later or cut some up and enjoy now! Grilling Expert Austin shows a step-by-step process of making summer sausage with wild game.
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Making Smoked Summer Sausage Recipe on the FarmRecipe Natural Summer Sausage spice via Sausage Maker 7oz/10lbs of meat (vension 7lbs, pork 3lbs), celery salt.
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Preheat your smoker to around 140°F to 160°F. Place the stuffed sausages on the smoker racks, making sure to leave some space between each sausage for the smoke to circulate. Add the wood chips or chunks to the smoker box or directly onto the coals to create the smoke. Close the smoker and let the sausages smoke for several hours, maintaining.
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Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.
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Keep the heat at this temperature for approximately two hours. 2. The sausage should be hung in the smoker so they get properly smoked thoroughly. 3. After two hours the heat should be raised to 175 degrees, but no higher than that. The product should remain in the smoker at this temperature for two additional hours.
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Allow the sausages to rest at room temperature for 4 hours. Place in the smoker at 130 degrees for 2 hours. Turn up the heat to 170 degrees and continue to smoke for 4 hours or until the sausage has reached an internal temperature of 160 degrees. Allow the sausage to rest for 2 hours before slicing and serving.
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1. Combine ground meat with all remaining ingredients (except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using. 2. Taste test by frying a small amount (a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
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Cooling it Down. When the sausage comes out of the smoker, get it into an ice bath immediately. You want to drop the temperature by about half. Cooling the sausage in an ice bath halts the cooking process and sets the casings. Leave the sausages in the bath for 10-15 minutes to get the temp down.
