does it make a different on smoking summer sausage should i hang it vertical or horizontal i was told that i should do it vertical but have not seen a difference in my summer sausage ether method i cook all my summer sausage by the Walton’s recommended time and temp. is there a certain way i should be smoking them? they always come out tasting good.

thank you for the reply i didn’t think it made a difference. so how do you get the dark reddish ring around the out side of the summer sausage or is that just ageing of the sausage or is it smoke that makes the dark red around to the out side of the sausage. the last time i had summer sausage made the outer quarter inch was dark red and the middle was the normal pink color. how can i get that color in my summer sausage.

i need help with bacon so i tried to make bacon out of a wild boar it was a small one so i figured i would be ok because the rest of the meat teats good but when i tried to make the bacon it did not turn out i injected it as even as i could then let it sit over night in refrigerator in a haft brine then next morning i cooked using the walts cook time to 145 internal and then cooled in a ice bath till internal got to under 100 then let it sit out for 2hrs and when i cooked it , it turned out bad it had right color but very salty and fat did not cook out ether what did i do wrong? does it mater what cut of meat i use? did i miss a step please let me no if you can help

I used the maple bacon cure and the bacon booster I used 1 pound to a gallon of water it distilled and I used 3oz of booster the water was at frigerator temperature the start weight was 4 lb and I injected it till it got 8 pounds or very close to it it wieghed 7.5 lb when I let it sit overnight I did like they said and I covered it up with the left over solution I am wandering it it was that there was not enuff fat like you said let me now if that sounds s right