Summer is the perfect time for outdoor cooking and nothing beats the smoky flavor of homemade summer sausage.
If you’re a fan of this delicious treat, you might be wondering how to smoke it on a pellet smoker. Well, you’re in luck because we’ve got you covered!
In this article, we’ll walk you through the entire process of making your own summer sausage on a pellet grill. From mixing the meat to smoking it at the perfect temperature, we’ll provide you with all the tips and tricks you need to create a mouth-watering summer sausage that will impress your friends and family.
So, grab your apron and let’s get started!
How To Smoke Summer Sausage On A Pellet Smoker?
To smoke summer sausage on a pellet smoker, you’ll need a few key ingredients and tools. These include your chosen meat (venison, pork, or beef), sausage casings, the right wood pellets, curing mix (homemade or store-bought), cooking grates or racks, a meat grinder, a handheld thermometer, and patience.
The first step is to mix all the ingredients in a small bowl, being careful not to overmix as this can result in a tough finished product. Let the mixture sit refrigerated overnight.
Next, form the meat into a log and wrap it in plastic wrap. Twist the ends of the plastic tight and smooth out the log using your hands. Unwrap slowly to keep the even shape.
When you’re ready to cook, set your pellet smoker to 225°F and preheat it with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Place the sausage directly on the grill grate and cook for 3 to 4 hours.
It’s important to note that summer sausage needs to be smoked at a very low temperature to start gaining color and prevent losing fat content. Start smoking at 130°F and gradually raise the temperature as time goes on until it reaches 175-190°F. The final internal temperature of the summer sausage should be no less than 160°F when it’s done smoking.
Once you’ve finished smoking the sausage, remove it from the grill and allow it to cool at room temperature for an hour. Wrap it when cooled and keep refrigerated or slice and enjoy!
Choosing The Right Meat For Summer Sausage
Choosing the right meat for summer sausage is crucial to achieving a delicious and flavorful finished product. While beef and pork are the most common meats used, some recipes may also include venison or other game meats. When selecting your meat, it’s important to choose fresh, high-quality cuts for the best results.
Beef chuck is a popular choice due to its rich flavor and tenderness. It’s recommended to grind the meat fairly fine, through a 3/16″ (4.5mm) plate for a smooth texture. Pork butt is another great option as it has a good fat content which helps keep the sausage moist during smoking. The ratios of beef to pork can vary from 75% beef and 25% pork to 25% beef and 75% pork, depending on personal preference.
When making summer sausage, it’s important to keep the meat cold until you are ready to grind and mix it with the seasonings. Alternatively, you can ask your butcher to grind the meat for you. It’s also recommended to cure the ground meat using curing salts such as InstaCure No.1, which helps preserve the meat and prevent bacterial growth.
Mixing The Meat And Seasonings
To mix the meat and seasonings for your summer sausage, you’ll need a mixing bowl, your chosen meats (venison, pork, or beef), and your curing mix. Begin by coarsely grinding your meats and mixing them together in a bowl.
Next, add your curing mix to the bowl and massage it into the meat with gloved hands. Be sure to mix thoroughly so that the seasoning is evenly distributed throughout the meat.
Once the seasoning is mixed in, lay out two large sheets of plastic wrap. Dump the meat mixture onto the center of the plastic wrap and shape it into a cylindrical roll about 2 inches in diameter. Use pressure while rolling to remove air bubbles and create a tight roll.
Twist the ends of the plastic wrap to complete the shape and refrigerate the sausage roll for at least 4 hours or overnight. This will allow the flavors to meld together and make for a more flavorful finished product.
When you’re ready to smoke your summer sausage, remove it from the plastic wrap and place it directly on the grill grates of your preheated pellet smoker. Smoke it at a low temperature of 130°F to start gaining color and prevent losing fat content. Gradually raise the temperature as time goes on until it reaches 175-190°F.
It’s important to use the right wood pellets for smoking summer sausage. Hickory is a popular choice for its smoky flavor, but you can also experiment with other types of wood pellets to find your favorite flavor profile.
Once your summer sausage has reached an internal temperature of no less than 160°F, remove it from the grill and let it cool at room temperature for an hour before slicing and serving. Alternatively, you can wrap it tightly in plastic wrap and store it in the fridge for up to two weeks.
Preparing The Pellet Smoker
Before you start smoking the summer sausage, it’s important to prepare your pellet smoker to ensure that it will cook the meat evenly and thoroughly. Here are the steps you should follow:
1. Clean the smoker: Make sure your pellet smoker is clean and free of any debris or ash from previous use. This will help prevent any unwanted flavors from transferring to the sausage.
2. Fill the hopper: Fill the hopper with the appropriate wood pellets for smoking summer sausage. Hickory, apple, or cherry wood pellets are great options for adding flavor to your sausage.
3. Preheat the smoker: Set your pellet smoker to 225°F and preheat it with the lid closed for 15 minutes. This will ensure that the smoker is at the right temperature before you start smoking your sausage.
4. Place the sausage on the grill grate: Once your smoker is preheated, place the sausage directly on the grill grate. Make sure there is enough space between each sausage so that they cook evenly.
5. Monitor the temperature: Use a handheld thermometer to monitor the temperature of the smoker and adjust as needed to maintain a consistent temperature throughout the cooking process.
6. Add wood pellets as needed: Keep an eye on the hopper and add more wood pellets as needed to maintain a steady smoke throughout the cooking process.
By following these steps, you’ll be able to prepare your pellet smoker for smoking summer sausage and ensure that your meat is cooked to perfection with a delicious smoky flavor.
Smoking The Summer Sausage
Smoking summer sausage can be a delicate process, but with the right tools and techniques, you can achieve a delicious finished product.
First, preheat your pellet smoker to 130°F and place the sausage directly on the grill grate. Smoke the sausage at this low temperature for the first hour to start gaining color and prevent losing fat content.
After an hour, increase the temperature to 150°F and continue smoking for another hour. At this point, insert a meat thermometer into the center of one sausage to monitor its internal temperature.
Continue smoking the sausage until it reaches an internal temperature of 160°F. This may take anywhere from 3 to 4 hours, depending on the size of your sausage and the consistency of your smoker’s temperature.
It’s important to keep a close eye on the smoker’s temperature throughout the smoking process. Fluctuations in temperature can affect the texture and flavor of your finished sausage.
Once the sausage has reached an internal temperature of 160°F, remove it from the smoker and allow it to cool at room temperature for an hour. This will help the flavors to meld together and ensure that the sausage is fully cooked through.
After an hour, wrap the sausage in plastic wrap and refrigerate until ready to serve. Alternatively, you can slice it up and enjoy it immediately!
Monitoring And Adjusting Temperature
Monitoring and adjusting the temperature is crucial when smoking summer sausage on a pellet smoker. Summer sausage needs to be smoked at a very low temperature to start to gain color to the meat and preserve its fat content. If you smoke the sausage at a higher heat initially, you risk losing most of your fat content, resulting in dry and brittle summer sausage.
To monitor the temperature, use a handheld thermometer to check the internal temperature of the sausage. Insert the thermometer into the thickest part of the sausage without slicing it and hold it there for about 10 seconds. The summer sausage is done when it reaches an internal temperature of 165°F.
To adjust the temperature, start smoking the summer sausage at 130°F and gradually raise the temperature as time goes on until it reaches 175-190°F. This gradual increase will help preserve the fat content in your summer sausage and prevent it from drying out.
Investing in a reliable meat thermometer is highly recommended to ensure that your summer sausage is cooked to perfection. Instead of watching the clock, use your thermometer to smoke the meat until it hits its final target temperature.
Finishing And Storing The Summer Sausage
After smoking your summer sausage on a pellet smoker, it’s important to properly store it to ensure its longevity and freshness. The best method to preserve summer sausage, like most foods, is in the refrigerator. If you’re not ready to consume your sausages, you can keep them in the fridge for about three months. However, if frozen, they can last for up to 10 months. However, their texture and flavor may change a bit.
To store summer sausages, you can apply the following method:
1. Use freezer paper to wrap your food thoroughly.
2. Ensure that the paper’s glossy side is facing up.
3. Place the meat in the freezer sheet’s center.
4. Fold the freezer sheets over the sausage and seal the edges.
5. Seal the sides of your packaging using freezer tape.
6. Be sure to label the package correctly.
7. Your food will be in good condition for around ten months.
After opening your deer summer sausage and storing it in the fridge, it’s best to finish it up within three weeks. To safely preserve meat for that long and maximize its shelf life, it’s best to tightly cover the sausage in plastic wrap or aluminum foil. This will stop the air from infiltrating and potentially compromising the meat.
If you decide to store an unopened package of venison summer sausage in your fridge, it will be good for three months. When sealed, summer sausage can be kept for a long time due to its shelf-stable nature.
It’s important to note that there is more processing that needs to be done besides just adding cure to make summer sausage, snack stick, and jerky shelf-stable. So make sure you follow all necessary steps for preservation and storage to ensure a safe and delicious product.
