First summer sausage attempt

[rjs68]

I made a small batch of summer sausage yesterday and smoked it today , I really like the flavor and texture but had a few issues I hope to get some advice about .
1. Used 1lb casing with the small perforated holes , when we stuffed them a small amount of cheese/fat came out. Is that okay or did we overstuff the casing?
2. Some of the casing were very smooth on one end but was sort of wrinkled on the other end.
3. When I peel the casing off the sausage some of it sticks to the casing.

I used a pellet grill to smoke/cook them , the sausage was placed directly on the grill and not hung.

[Walker]

Maybe smoked at too high of temp.

[Joe H]

What internal temp did you smoke to? What temp?

[1riot1ranger]

Not sure how to answer all this but here is how I do mine and I've had good luck on a pellet grill. In for others advice too.
1 - Use High-temp cheese. smoke about 225-250 and cook to temperature using a temperature probe.
2- Rotate sausages part way through. There are temperature extremes in the smoker box and some of that crinkled edge, sticking to casing seems to come from overcooked/too high temps.
3 - Try an ice water bath immediately after taking off the smoker. I do a brief dip and then let them rest to room temperature before packaging/freezing.

[Snapperhead94]

Not sure what diameter casing was used. If you used the traditional size for summer sausage, like 55MM, start your temp low then slowly increase by the hour. I start mine at 140°. The outside portion of the summer will be dehydrated and cook while the middle will still be tacky, if overheated.

[Snowflake Killa]

You started to high on your temp. As said above

[rjs68]

Thanks , I used the high temp cheese , but I didn’t rotatas the tubes to get uniform temp, I guess the ends don’t get as hot , I took off at 155 degrees , and used ice bath to stop cooking , the first batch was 12.5 lbs , I’ll use everyone’s advice on the next batch . Thanks again for the advice.

[dope hunter]

Thanks , I used the high temp cheese , but I didn’t rotatas the tubes to get uniform temp, I guess the ends don’t get as hot , I took off at 155 degrees , and used ice bath to stop cooking , the first batch was 12.5 lbs , I’ll use everyone’s advice on the next batch . Thanks again for the advice.

The biggest thing with summer sausage is cooking temp. If you cook at normal smoking temps, such as 225-275*, the fat will start to render and the cheese will start to melt. I’d advise you to not get the temp above 180*. It will take a long time to cook, but you’ll get a superior product!