WildWill
Well-known member
I've had a terrible time trying to make summer sausage this year. My first batch I forgot on the smoker WAY to long. My second batch didn't do much better. My first mistake was I used beef fat instead of pork shoulder which I normally grind with my game meat for sausage making and added far to much of it it definitely wasn't a lean mix. I managed to also overcook that batch but not half as bad not sure if my problem was cooking at to high a heat or to long maybe both. The sausages came out with a 1/4 to 1/2 inch layer around the outside that was tough to chew the inside of the sausage was cooked ok with good flavor just more fat then I prefer. These where all 3lb sausages cooked on a Yoder pellet smoker set at 180 not exactly sure on how long I cooked them. What temp do you guy's set your smokers at for summer sausage? How long do you cook them? Is there a internal temp your looking to reach? Also this is my first year using the pellet smoker I've always had the smokers that look like mini fridges with the water pan and wood chips could that affect anything? Any and all help appreciated I've gotta stop messing up good game meat.