What's the proper temperature and timing for smoking summer sausage?

Brad-
What starting temperature would you use when using a 4 inch casing for summer sausage?

Thank you,
Dan
Aylmer, Ontario CA


Dan,

The protein in the meat will begin to set from the outside in as the heat penetrates the product. So the larger the product, the higher the starting temperature can be. A good example for your summer sausage would be:

155 - 1 hour with smoke
165 - 2 hours with smoke
180 - 1 hour
190-200 - until an internal temp of 158 degrees F is reached

If you can, place a pan of water in your smoker. This is a good idea on large diameter products (like summer sausage) to hold the moisture in the product.

Good Luck Dan!

Brad