Summer sausage in the cabinet

W.I.T.W.A.G? · Nov 12, 2018

I'm fairly new to cured sausage/ sticks etc. These turned out pretty good. I ran the pit at 130 for a couple hours then to 150 for a couple hours then bumped over 200 to finish. Took about 6 hours total. I cooked them flat on the grates but wonder what the benefit is to hanging them instead.

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Joshw · Nov 12, 2018

You won't get grate marks giving you a nice round finished product. I have done it both ways, and I think you get a more even smoke hanging them. On grates you need to turn them. Also on some cookers you can pickup heat from the grate, leading to uneven cooking. But done right, grates work just fine.

Big George's BBQ · Nov 12, 2018

Looks awfully good to me

LloydQ · Nov 12, 2018

Please show one sliced. They look grate! (Pun intended.)

W.I.T.W.A.G? · Nov 12, 2018

LloydQ said:
Please show one sliced. They look grate! (Pun intended.)

I'll cut one up when I get home and post a pic

Stingerhook · Nov 12, 2018

I am more than willing to do a taste test!

W.I.T.W.A.G? · Nov 12, 2018

Good flavor, good smoke. I see a couple of small holes/gaps that probably came from a less than perfect stuffing process. All criticism welcome

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Sakamoto · Nov 12, 2018

Looks tasty!

OklaDustDevil · Nov 13, 2018

Nice!!!

ModelMaker · Nov 13, 2018

Good.
Ed

LloydQ · Nov 13, 2018

Saltines, cheese and a dab of mustard is indicated.

Mason Dixon Bowhunta · Nov 13, 2018

They look great! Any recipe you would be willing to share?

W.I.T.W.A.G? · Nov 13, 2018

Mason Dixon Bowhunta said:
They look great! Any recipe you would be willing to share?

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Thanks for the kind words. Since I'm still pretty new to it I'm using store bought spice mixtures and focusing on the process: grind, stuff, smoke etc.
This is a pretty traditional mix I got from Owensbbq.com I think it was their garlic summer sausage mix. It came with the cure and everything so pretty foolproof which is good for me right now. I will likely have to get a digital scale and get serious eventually but like i said I'm working on getting the process down first.

Summer sausage in the cabinet

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