first on pepperoni but I've done summer sausage many times, same way. I usually get a kit from LEM products. The larger quantity the cheaper.
I had a ad on BYC in mobile for Waltons sausage, better prices on spice kits and casings, where I got everything this time.
Really don't have to smoke them and liquid smoke actually does a good job if you do want smoked flavor and they actually sell smoke lined casings that impart some flavor but costs more.
I just smoked for 4-1/2 hrs at around 80* and then suspended them in the oven at 175 for hrs.... with a corded digital meat probe centered in one until they reach 160, actually just got done around 10pm and I started around 9:30 am... Patience kinda like hatch day, speed it up is not good.
Don't want to go above 175, cause the fat in the meat doesn't stay incorporated, melts and drains to the bottom or makes soft fat pockets.
They are a cured sausage with 'sure cure' sodium nitrate' so cool temps for long time is ok.
I've done it, too hot oops, still ok but not what you want. Hopefully these suckers turn out ok for the amount of work put into them.
Just went went out and checked on them, was going to get them to room temp, stuck my good therm in one just to be sure, before tossing the pile into refrigerator, think I better do something with them now Lol!
