Tim Heutinck
New member
Hi All,
I have smoked ribs and chicken for a while now, but this year I just purchased the Weber Smokey Mountain and now that I have a smoker I can control properly I am trying to do more. the Issue I have is when I try to smoke summer sausage the fat all renders out before the sausage is done.
I am using a pork shoulder and grinding everything but the skin, along with a striploin roast. everything works fine until the smoking stage. I start smoking at 125 for an hour and then every half hour I increase the temperature by 10 degrees until I hit 170. I have a temperature probe on the rack and 1 in the summer sausage. I have also tried putting another probe in the summer sausage from a different digital thermometer. all three probes have been tested in ice water and boiling water and are within 1 degree. the internal temperature of the summer sausage never gets above 135 degrees but the fat still all renders out.
I have been trying to make only about 5 lbs at a time and plan to make about 40 lbs once I am sure I wont ruin it. Any help would be appreciated.
Thanks
I have smoked ribs and chicken for a while now, but this year I just purchased the Weber Smokey Mountain and now that I have a smoker I can control properly I am trying to do more. the Issue I have is when I try to smoke summer sausage the fat all renders out before the sausage is done.
I am using a pork shoulder and grinding everything but the skin, along with a striploin roast. everything works fine until the smoking stage. I start smoking at 125 for an hour and then every half hour I increase the temperature by 10 degrees until I hit 170. I have a temperature probe on the rack and 1 in the summer sausage. I have also tried putting another probe in the summer sausage from a different digital thermometer. all three probes have been tested in ice water and boiling water and are within 1 degree. the internal temperature of the summer sausage never gets above 135 degrees but the fat still all renders out.
I have been trying to make only about 5 lbs at a time and plan to make about 40 lbs once I am sure I wont ruin it. Any help would be appreciated.
Thanks