14 lbs .... 5 boner... my buddy and I are splitting it... 3 - 8oz Irish butter with A bunch of garlic, a couple of sprigs of Thyme and Rosemary... 8-10 hrs on the smoker is what I’m aiming for
My pitboss will only run at a minimum of 180° on the smoke setting so i tried to keep it there. But the outside temp was in the 20's this morning so it had a hard time keeping that temp and it kept trying to flame out on me. I bumped it up to 200° and pulled the sausage off at an internal temp of 154° after 4hrs. Gave it an ice water bath for about 15mins and then let it rest at room temp for 2hrs
that’s basically what program I do too... my Traeger is suppose to smoke at 160... but it never holds that.... I put mine on 180 were its forced to control temperature and does much better.... mine usually takes 6-8 hours to get upto 152 F... it’s always interesting to see the difference in models... can’t beat fresh summer sausage....
This was actually my first attempt at summer sausage so I was nervous about temps. I has the pitboss probe in the sausage and i also checked it with an instant read thermometer just to be safe. It turned out really good! So far the mrs and my daughter approve! I'm gonna take some in the stand with me this afternoon for a snack. Maybe it'll be good luck lol
Ohhh nice! Just rolled em into logs and smoked? Might have to try that. I bet ya get alot better smoke flavor that way
yea, the wrap forms the log and setting the log form over night sets it up. The key to it is twisting the one side... then some what kneading it to get rid of some of the air pockets... then twisting the other side ...
