summer sausage texture question

[Huntindad]

I made some summer sausage recently. Turned out good. Good texture, good color ...and taste good.

question/concern of mine is... that the outside of the sausage is not as soft as I was expecting. It is edible, but tougher than I would like.

What causes that? I smoked it in the smoker for a few hours before cooking in the oven.

tips...suggestions ...recommendations... all is welcome

[glen]

Find someone that has a older relative around here that makes sausage and such. You furnish the meat and they process into Summer Sausage. Some of these old guys around here been doing it for many years and comes out way better than anything I try myself.

[Huntindad]

I'm just wandering if I smoked it to hot to soon causing the casing to be stouter than it should be

[Skinny]

Sounds to me like you cooked the outer portion of it causing it to dry out and be tough.


Skinny

[AntlerCollector]

You got it too hot

[Huntindad]

maybe so. next time I will try to keep the temps lower in the smoker,

[fish4food]

What temp did you smoke it at? How long?

[Uncle Saggy]

Hot.
Start with room temp sausage at 140 for an hour to dry the casings in order to take smoke.
Then gradually raise the temp over a few hours until it's at 180...... cook until internal is 155/156, remove and hose off to stop the cooking process. Then hang for an hour

That's what I do


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[Slick8]

Uncle Saggy has it down. I bring the temp up slowly and cook slow at 180-200 and remove it from the heat when it reaches 156. Very easy to over cook SS.

I then place them in an ice bath to stop the internal cooking.

I add one step. I skin the SS and place back in the smoker for about 2 hours of cold smoke.

Mmmm Mmmm....gooooood.

[postman]

A friend of mine makes sausage with someone associated with a notable Shiner, Tx. sausage maker. He says they boil their summersausage until an internal temp of 165. Never tried doing it that way I always bake it slowly in oven. But have eaten some made that way and it is awesome.

[Uncle Saggy]

Uncle Saggy has it down. I bring the temp up slowly and cook slow at 180-200 and remove it from the heat when it reaches 156. Very easy to over cook SS.



I then place them in an ice bath to stop the internal cooking.



I add one step. I skin the SS and place back in the smoker for about 2 hours of cold smoke.



Mmmm Mmmm....gooooood.

Dang that's a great idea!!!! Im planning on making 20#s soon and will definitely be trying the cold smoke to finish

[Huntindad]

Thanx for the advice & ideas folks.