Thread: Homemade Summer Sausage

Originally Posted by bowhunter012463

Cook or smoke until the internal temp. reaches around 154-156 degrees and cooking temp is 180-200 degrees.

Since I use about 1/3 pork I bring internal temp to 165 to 170 . Start oven off at 170 and increase every hour or two till oven temp 200 to 220. . Lower oven temp the longer it takes for internal temp to hit 165 to 170 .

I made 2 batches of 30 lbs Summer Sausages and a 30 lb batch of German Sausage links. Cooked them in my oven. I use electric oven and line the bottom with Aluminum foil to help with clean up. I sometimes make jerky too !