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Joined: May 2004
Posts: 971
Campfire Regular
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OP
Campfire Regular
Joined: May 2004
Posts: 971 |
Getting ready to make some summer sausage and was wondering if I can lay them on the racks or do I need to hang them? I can get more in the smoker if I lay them on the racks.
nash
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Joined: Jan 2004
Posts: 2,811
Campfire Regular
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Campfire Regular
Joined: Jan 2004
Posts: 2,811 |
hanging is traditional, but I don't know why laying them down would hurt, just give them a quarter turn every hour and leave space for the smoke to circulate.
"I call that bold talk for a one-eyed fat man." --Robert Duvall. "Fill your hand, you son-of-a-bitch!" --John Wayne. ~Molɔ̀ːn Labé Skýla~
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
May leave a flat spot if you don't hang, won't affect the flavor.
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Joined: May 2004
Posts: 971
Campfire Regular
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OP
Campfire Regular
Joined: May 2004
Posts: 971 |
Thanks, I might just have to smoke a couple of batches and hang them.
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Joined: Jan 2010
Posts: 15,356
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,356 |
May leave a flat spot if you don't hang, won't affect the flavor. yup lines and flat sides...
I work harder than a ugly stripper....
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Joined: Mar 2007
Posts: 950
Campfire Regular
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Campfire Regular
Joined: Mar 2007
Posts: 950 |
We have smoked a whole wheel of it for big events, but hanging single hung circles is a nicer outside finnish. Sausage is best when cold smoked in my opinion. But it takes a bit of set up to rig a cold smoker. It is never bad however you do it, just versions of awesomeness compared to the stuff in the store. I have posted this link before. It is my favorite site for smoking info. Sausage and smoking link
I used to only shoot shotguns and rimfires, then I made the mistake of getting a subscription to handloader.......
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Joined: Nov 2008
Posts: 844
Campfire Regular
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Campfire Regular
Joined: Nov 2008
Posts: 844 |
I did a batch (15 pounds) of summer sausage at the end of November. I used ground hamburger (70/30) as my fat "additive" and pretty much followed the directions of the High Mountain box recipe.
Decided to use any deer leftover from last years hunts in summer sausage or jerky, that way I am not stuck with old deer in the freezer.
I smoked them laying on the grill (indirect fire, with firebox) seasoned with pecan wood. Temps ran no higher then 200 degrees.
Upon pulling from the smoke/grill, I put them in a 1/2 water, 1/2 ice solution prepared in a ice chest in a plastic bag. Stops the cooking, but nothing gets soggy.
Absolute best sausage I have made!! (3rd batch) No flat spots developed and after wiping casings, no ring marks not that it would bother me.
Last edited by Sig220; 12/15/12.
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