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Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature). Remove from smoker/smokehouse and spray with hot water for 15 to 30 seconds.
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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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Smoking Method: Preheat the Bradley Smoker to between 95°C and 105°C (200°F and 220°F). Place rolls in the Bradley Smoker using Hickory flavor bisquettes. Smoke/cook for approximately 4 to 5 hours. Or until meat thermometer reads 70°C to 75°C (160°F to 165°F).
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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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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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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.
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Summer sausage is often made from beef (but sometimes also pork or venison) and select few other shelf-stable ingredients, such as curing salt, pepper, and mustard seed. Since it's cured, dried, and often smoked, it does not need to be refrigerated, which stems from its centuries-old origins when refrigeration was not an option.
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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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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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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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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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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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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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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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First, preheat the smoker to 145°F and slowly turn up the heat to 165°F. You know the summer sausage is done when the internal temperature of the sausage reaches 155°F. This process can last anything from 4 to 10 hours. Getting that perfect summer sausage doesn't only depend on the smoking process.
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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.
