Venison Summer Sausage Smoke Temperature
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Going to be making venison summer sausage here soon and have already ordered all the goodies needed to make it.
However, my conundrum is the smoke temperature in that I’m not sure I can keep my smoker at a consistent temperature below 180* unless I cracked the door or something. I have a Masterbuilt pro series propane smoker, it’s a pretty big box.
What would be the best route to go with this? Just keep it as low as I can? Crack the door? Any suggestions would be great. Thanks!
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Going to be making venison summer sausage here soon and have already ordered all the goodies needed to make it.
However, my conundrum is the smoke temperature in that I’m not sure I can keep my smoker at a consistent temperature below 180* unless I cracked the door or something. I have a Masterbuilt pro series propane smoker, it’s a pretty big box.
What would be the best route to go with this? Just keep it as low as I can? Crack the door? Any suggestions would be great. Thanks!
twoheartedloon I would keep the door open a crack and monitor the temperature. That is what I do when I am making smoked salmon in my propane smoker.
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Going to be making venison summer sausage here soon and have already ordered all the goodies needed to make it.
However, my conundrum is the smoke temperature in that I’m not sure I can keep my smoker at a consistent temperature below 180* unless I cracked the door or something. I have a Masterbuilt pro series propane smoker, it’s a pretty big box.
What would be the best route to go with this? Just keep it as low as I can? Crack the door? Any suggestions would be great. Thanks!
twoheartedloon
Which Masterbuilt unit do you have? -
I think you have identified your best two options for controlling the temperature.
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Make sure you raise the temp slowly and dont let it get above 180 to prevent possible fat out.
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twoheartedloon I would keep the door open a crack and monitor the temperature. That is what I do when I am making smoked salmon in my propane smoker.
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twoheartedloon
Which Masterbuilt unit do you have? -
Make sure you raise the temp slowly and dont let it get above 180 to prevent possible fat out.
smokinbubba That’s the issue though, I’ve never been able to keep it at a low temp. Beyond cracking the door, I’m not sure what my other options are.
Tempted to try one of those pellet tubes, I’ve seen guys use those for smoking cheese as it keeps a low temp, can’t really raise the temp on those either though lol
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I am a hacker by nature and if a tool isn’t doing the job, I will modify the tool to fit the task. To do low temperature sausage processing in a box designed to smoke briskets and butts, you would need to scale down the size of the propane burner to one with lower BTU output.
Another option would be to install a correctly sized electric hot plate in the box when using it for smoking sausage and retain the OEM propane burner for cooking fresh cuts of meat. -
YooperDog I’d assume avoiding windy days is preferred? Can you control the temp pretty well doing that?
twoheartedloon yes. I try to do early morning or later in the evening. If there is a breeze I will find a way to create a wind block.
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I am a hacker by nature and if a tool isn’t doing the job, I will modify the tool to fit the task. To do low temperature sausage processing in a box designed to smoke briskets and butts, you would need to scale down the size of the propane burner to one with lower BTU output.
Another option would be to install a correctly sized electric hot plate in the box when using it for smoking sausage and retain the OEM propane burner for cooking fresh cuts of meat.processhead said in Venison Summer Sausage Smoke Temperature:
I am a hacker by nature and if a tool isn’t doing the job, I will modify the tool to fit the task. To do low temperature sausage processing in a box designed to smoke briskets and butts, you would need to scale down the size of the propane burner to one with lower BTU output.
Another option would be to install a correctly sized electric hot plate in the box when using it for smoking sausage and retain the OEM propane burner for cooking fresh cuts of meat.What Paul said. A hotplate is an easy solution. Done hundreds of lbs of trail bologna over the years with one.
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I appreciate everyone’s thoughts. I’m going to try the cracked door route to start. Doing a little testing today since it’s calm and cooler in Central PA for the time being.
BUT, the hot plate is a neat idea, one that I’ll look into if I can’t stabilize the box at lower temperatures with the door cracked.
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PapaSop Sportsman Elite. It’s time for a new unit, but I’m gonna squeeze out a little more time from her.
twoheartedloon said in Venison Summer Sausage Smoke Temperature:
PapaSop Sportsman Elite. It’s time for a new unit, but I’m gonna squeeze out a little more time from her.
I have the same unit and love it. It’s the Pro Temp XL with a vendor name. That said, I’ve found it has it’s limits depending on the outside temp and wind factor. In the colder months at lowest setting I can get 110 deg. Warmer months 125 deg. lowest setting.
What I love about this unit it will hold at whatever temp you set it at to +/- 2 deg. during entire cycle.
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twoheartedloon said in Venison Summer Sausage Smoke Temperature:
PapaSop Sportsman Elite. It’s time for a new unit, but I’m gonna squeeze out a little more time from her.
I have the same unit and love it. It’s the Pro Temp XL with a vendor name. That said, I’ve found it has it’s limits depending on the outside temp and wind factor. In the colder months at lowest setting I can get 110 deg. Warmer months 125 deg. lowest setting.
What I love about this unit it will hold at whatever temp you set it at to +/- 2 deg. during entire cycle.
PapaSop I enjoy it, however I haven’t found the same control that you have lol. Early on it held really well, but it seems like as of late I’ll have 20-30* swings no matter what I’m cooking. Granted, she’s showing her age on the bottom so that could be impacting it a bit, too.
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twoheartedloon yes. I try to do early morning or later in the evening. If there is a breeze I will find a way to create a wind block.
YooperDog Given you’re a yooper (from Michigan myself) I should’ve known your idea would work.
Cracked the door at varying degrees this morning with no wind and was able to keep the temp very stable at about 130 degrees, and then higher depending on how far open I have the door. Should work well!
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YooperDog Given you’re a yooper (from Michigan myself) I should’ve known your idea would work.
Cracked the door at varying degrees this morning with no wind and was able to keep the temp very stable at about 130 degrees, and then higher depending on how far open I have the door. Should work well!
twoheartedloon glad it worked for you. I have tried the hot plate idea and it can work. I am a transplant up here, 1985. Somethings have changed since we moved here, we finally got running water and electricity in the last year or two, LOL. Actually it has gotten a bit more crowded than I like, along with all that it brings, maybe I am a curmudgeon. There still is a lot of space to get out and enjoy the outdoors.
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To follow up: I started smoking them yesterday morning when it was about 35 degrees throughout the morning, light breeze.
I didn’t even have to open the door until it warmed up to closer to 50*. Controlling temp was fine, stable, and easier than expected. I used smaller casings, about that of a pepperoni and that sped up the final temperature stage. I did finish them in a hot water bath and all temped above 160. After an ice bath and cooling, we had a little last night.
My. God. So good. Moist, casings tear easily, bite sized. Exactly what I was shooting for and I can’t wait for the first whiskey night on the back porch to pull these out to share. Again, appreciate everyone’s help!
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I have had some luck with throttling the propane pressure down at the bottle. Not the best solution but it does aloe you too get a smaller flame on your burner.
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