Quick Answer
Smoking summer sausage at 160°F can be done in 3-4 hours, but it's recommended to smoke for 4-5 hours to achieve optimal flavor and texture. Keep an eye on internal temperature to ensure it reaches 160°F. Monitor the sausage's color, which should be a rich brown.
Choosing the Right Wood
When smoking summer sausage, the type of wood used can greatly impact the flavor. Hickory, oak, and maple are popular choices for smoking venison sausage. For a more complex flavor, use a combination of two or three types of wood. A general rule of thumb is to use 2-3 cups of wood chips per hour of smoking. This will provide a smooth, consistent smoke.
Temperature and Time
To ensure the summer sausage reaches a safe internal temperature, it’s crucial to monitor the temperature during the smoking process. Smoke the sausage at 160°F for 4-5 hours, or until it reaches an internal temperature of 160°F. Keep the sausage at a consistent temperature, as sudden spikes can cause it to become overcooked.
Handling and Storage
Once the summer sausage has finished smoking, let it cool completely before slicing and packaging. Store the sausage in an airtight container in the refrigerator, where it can last for up to 6 weeks. When storing, keep the sausage away from direct sunlight and heat sources to maintain its quality.
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