I am smoking summer sausage , the last step is 175 degrees until internal temp hits 160 degrees . How long should this take ?? I have been at 175 for 3 hours and the internal doesn’t get any higher than 150 degrees ?

vjbutler 1 Quart water ? I think the recipe calls for 2 quarts Bro .

vjbutler Hey VJ , Wow , you’re doing something far different than l , l’ve only been dabbling with making sausage a few weeks now and the snack stick recipe l follow from Waltons is about a 6 hour smoke process , l have used the 17 or 19 mm casings , 32mm and even 1 1/2" like a summer sausage casing . l smoke to an internal temp of 160* , everyone loves them but they are not near what l wish to produce . I have been using the TexMex and wpepperoni seasoning. My wish is to end up with a product like an authentic pepperoni without a cold smoke multi week process and my result is a far cry from such . Do you care to tell me about the consistency and texture of your snacksticks when they’re finished including cooking temps and duration ? I am wondering if you’re achieving the result l am hoping for , thanks for the reply

vjbutler Is your end product a dense , firm , dry stick similar to “real” pepperoni ? What size grinder die do you use ? 1 or 2 grinds ? Thankyou very much VJ , as soon as l know your whole process l will try it myself barring the 50 degree room which is difficult to attain in Florida