How Long and What Temp do You Smoke Summer Sausage?

In preparing summer sausage, one of the many questions you might have is: how long and what temp do you smoke summer sausage?

Of course, the answer to this, and other questions are going to differ based on who you are asking, how you are planning to smoke the sausage, whether you are using an electric smoker or another type of smoker, or whether you are using other cooking and preparation methods.

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So, in determining the answer to these questions, it is important to understand the preparation of the sausage. In using an electric smoker, these are a few tips to keep in mind for the perfect texture, internal temperature, and of course the desired taste and consistency in flavor when you are smoking on the grill.

Internal temperature for preparing sausage:

Regardless of the chosen preparation and cook method, if you want to prepare summer sausage to the best flavor and temperature possible, it should reach an internal temperature of at least 160 degrees F prior to removing it from the grill and consuming it.

This will not only let you know that the meat isn't raw, but this also allows the flavor combination to penetrate the sausage and allow any rubs or seasoning to fully enter into the meat you are cooking.

Oven preparation cooking option:

As you’re going to use an oven to cook your sausage, you need to know how to prepare the oven prior to cooking. Let’s see how you can do that.

oven-temperature

If you are smoking summer sausage in the oven, you can simply set the temperature to 160 degrees F. It is a good idea to wrap the meat in aluminum foil or to prepare it over a water bath, in order to allow condensation to help the flavors penetrate into the meat as it is cooking.

Electric smoker:

Like every other case of preparing nearly any kind of meat on an electric smoker, the longer you allow the sausage to sit in a dry rub or other flavor seasoning blend, the more it is going to penetrate as it is cooking on the smoker.

So, if you are preparing it in advance, you should do so some 4 to 6 hours prior to placing it on the grill in order to allow the flavors to blend into the meat.

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When you are ready to cook the meat, you should set the temperature to about 250 degrees F on the smoker. This is going to allow a slower cooking time. And it is also going to afford you the opportunity to add seasoning, add rub, or turn the sausage on the smoker as it is being cooked.

While placing the sausage on the rack, allow some gap of at least .5 inches in between each meat. This will ensure that they don't get burnt or get stuck together on the grill. Besides, it will grant you sufficient space for flipping or turning them while you are smoking them for several hours at a stretch.

The cooking time is typically going to vary from 3 to 4 hours with a temperature of 250 degrees F. If you wish to set it at 225 degrees, you should also allow the sausage to sit for between 4 to 6 hours if you have the time and patience to do so. 

At these temperatures, you are going to allow the sausage to be cooked until it reaches an internal temperature of about 160 degrees F.

There are many type and brands of thermometers available on the market. You can use one of the best smoker thermometers to check the temperature of the sausage.

After cooking is complete:

smoke_summer_sausage

Once the sausage has reached the desired internal temperature, it’s best for you to allow it to sit for several hours before serving. As is the case with other meat, the longer you allow it to sit, the better the flavors are going to penetrate into the sausage. And the flavor profile is also going to be rich when you’re ready to consume it.

If you have space, hanging the sausage for a couple of hours is a good way to allow cooling and allow the flavor profile to blend together evenly.

Of course, the preparation, seasoning, and flavor blends are going to differ for each individual who is preparing the summer sausage on a grill

But, as is true with any other cut of meat you are smoking, you want to give it as much time as possible, in order for the flavor to blend into the sausage. This waiting period, in turn, will ensure that the meat reaches the proper internal temperature for safe consumption as well.

smoke summer sausage
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