Danbow

Austin… Her sausage doesnt have the crust you speak of. Maybe the aluminum foil is what prevents that and also holds in the moisture. that keeps the consistency good.

denny66

My wife does the summer sausage in our house based on her mom’s old recipe. I do all the other sausage and meat sticks and smoking. That being said she does her sausage in the oven and does not use a casing but rolls it into 1lb logs and wraps them in foil and then cooks them to temp. The texture and consistency are a hit every time, they are just not in a casing. I use the Walton’s stepped temp in my SMokin it electric cabinet smoker and use the stepped temp method for my meat sticks and it works great but this way she does the summer sausage works great too. Austin can correct me if I’m wrong but I think the reason for the stepping method is so that the casing has a good finished product, so if you are using a casing it may not be as important. Just my 2 cents