<![CDATA[First Timer]]>I’ll be attempting, my first time making any sausage on my own, summer sausage. I have an electric smoker and a pellet grill. Any thoughts on what to use and any suggestions for what to do? I will be going with a small batch(10 lbs or less to start) Thanks in advance for any suggestions.

]]>https://waltonsdev.nodebb.com/topic/1385/first-timerRSS for NodeThu, 10 Sep 2026 22:32:27 GMTWed, 05 Jun 2019 21:02:05 GMT60<![CDATA[Reply to First Timer on Thu, 06 Jun 2019 22:51:13 GMT]]>PapaSop Thanks! I will probably go with the electric. You definitely have more control than a pellet but they are not that far off. Electric will be easier for the lower temps.

]]>https://waltonsdev.nodebb.com/post/5987https://waltonsdev.nodebb.com/post/5987Thu, 06 Jun 2019 22:51:13 GMT<![CDATA[Reply to First Timer on Thu, 06 Jun 2019 22:47:55 GMT]]>Jonathon Thanks! I placed my order yesterday and will have to wait a few weeks because one item is on back order. I went with H-Summer and Jalapeno Summer sausage flavorings. I’ll be sure and update with pics when it’s done.

]]>https://waltonsdev.nodebb.com/post/5986https://waltonsdev.nodebb.com/post/5986Thu, 06 Jun 2019 22:47:55 GMT<![CDATA[Reply to First Timer on Thu, 06 Jun 2019 19:59:04 GMT]]>I’d definitely use the electric smoker on this and follow Walton’s smoking schedule. Don’t have a pellet grill so can’t attest to how much control you have over the temperature on those. Seasoning is wide open and way to many flavors out there. My personal favorite is a garlic and cracked pepper. If you like cheese, that is a nice option and Walton’s high temp cheese works very well and tastes great. As Jonathon said, watch the videos and jump right in. Good luck!

]]>https://waltonsdev.nodebb.com/post/5974https://waltonsdev.nodebb.com/post/5974Thu, 06 Jun 2019 19:59:04 GMT<![CDATA[Reply to First Timer on Thu, 06 Jun 2019 13:05:15 GMT]]>ShaneBell Well, welcome to the addiction, we all started somewhere! If you are asking for what seasoning to use it would depend on your taste. My favorite is the Habanero BBQ, it isn’t that hot as the sweetness from the BBQ balances that out. If you don’t like heat then the H-Summer is probably the best bet. I’d also recommend you use simple mahogany casings like the 2.4 X 12

For more detailed information I’d suggest you check out the Meatgistics University video 107 Basics for Making Summer Sausage and if you are looking for some more in depth information then 206 Advanced Cured Sausage Processing.

Oh, and adding hi-temp cheese is always a good idea!

Good luck and take and post pics of your progress!

]]>https://waltonsdev.nodebb.com/post/5969https://waltonsdev.nodebb.com/post/5969Thu, 06 Jun 2019 13:05:15 GMT