Author Topic: Summer sausage...  (Read 2415 times)

Tar54

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Summer sausage...
« on: July 10, 2017, 05:22:23 AM »
I have made a lot of summer sausage via the oven method and never used a fan as I see mentioned here many times...never had a bad batch...why the fan? Am I missing something? BTW...I use venison as the main meat in mine.
Rick from Central Indiana
Smokin-It 2D...residing at my sons new home along with his soon to be Bride!
No.1 Analog with Fireboard controller

NDKoze

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  • Gregg - Fargo, ND
Re: Summer sausage...
« Reply #1 on: July 10, 2017, 09:45:19 AM »
There is WAY too much moisture in the Smokin-It smokers. If you don't use a fan, you will end up steaming your meat and the casings will stay soft and won't turn red like they should.

Trust me, I learned this from experience of trying it "one" time without the fan.
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

Tar54

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Re: Summer sausage...
« Reply #2 on: July 10, 2017, 10:11:59 AM »
Thank you sir. That's just the kind of information I was looking for!l figured there was something to it.
Rick from Central Indiana
Smokin-It 2D...residing at my sons new home along with his soon to be Bride!
No.1 Analog with Fireboard controller