Forvols
Well-Known Member
I made 25lb of jalapeno and plain summer sausage with cheddar cheese. Took 10hrs smoked with apple and hickory in my new Smokin-it smoker. Temp control on that thing is unreal all done through the app on my phone. I could make 2degree temp changes on the smoker temp. Had five probes in the sausages all were within 1-2degrees (speaks to really even heat in the smoker). Old charcoal smoker had to do alot of baby sitting to keep temps low enough and stop 20-40degree temp swings(which is bad for sausage making). Once the new smoker was loaded I didnt open the door until sausages hit an IT of 152-153 degrees. Then I did a temp check with a instant read thermometer temps were 152-154degrees with it. I put the sausages in a ice water bath until temp was down to 85, hung them and left to bloom for 3hrs. Then into the fridge for 24 hours.
