Summer sausage-cold weather?
Contributors to this thread:Whitetail Deer
From: Insheart
02-Dec-24
Didn't want to hijack Bloods Summer Sausage post.
I would really like to smoke some SS. The highs for all week are only 30°. For those of you that use your smokers in cool weather, does it effect the end product?
From: cnelk
02-Dec-24
No. Actually warm weather affects the smoker more than cold weather. Even having a smoker in the direct warm sunlight can make the temperature vary.
From: Insheart
03-Dec-24
Thanks.
From: Merriam
05-Dec-24
My smoker does much better in cold weather. The heating element has to keep up, so in turn, it creates more smoke.
From: HiMtnHnter
05-Dec-24
I typically smoke sausage in cold weather. I don’t have any issues.
From: Cotton
13-Dec-24
I’m not sure if the weather played a part or exactly what happened to my summer sausage this time but using a remote thermometer with the smoker running at 180 deg. I got the core temperature to 160 just like the directions and I ended up with summer sausage jerky! The meat was 50/50 venison and pork loin. I’m seriously puzzled!!!
From: cnelk
13-Dec-24
I did 10lbs yesterday. 20% pork fat.
The first hour in the smoker was 140 degrees with damper wide open. No smoke. This is to dry the sausage. Outside temp was about 50 degrees and sunny.
Then I upped the temp to 175 for 5.5hrs with smoke, damper half open.
Then an ice bath and then hung to bloom.
Turned out great
From: Trying hard
13-Dec-24
I worked in a meat market when I was a high school kid.....I remember the process of sausage making ....at that time the state dept of ag. standard was ....internal sausage/meat temperature of 140°f for 1 hour minimum...according to standards of the time....the bacteria was killed .
