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

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.

May leave a flat spot if you don't hang, won't affect the flavor.

Thanks, I might just have to smoke a couple of batches and hang them.

yup lines and flat sides...

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 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.