I finished making 25 lbs of summer sausage, using 2.4in X 12in Mahogany Fibrous Summer Sausage Casings. For others that are using a conventional oven to make their Summer Sausage I had the oven set at 170 degrees(lowest setting possible) and the cook time was 10 hrs total to reach the 160 degree internal temperature. The final product turned out great!

Also, for those that don’t have the money to spend on a mixer I used a drywall mud mixer connected to a drill to mix 25 lbs of grind in a 5 gallon bucket and it worked great. $10 solution.