Hanging Sausage

When hanging summer sausage to smoke do you flip it half way through. I would think the bottom would cook faster otherwise

I have a pellet grill so I don’t hang mine but since heat rises wouldn’t the top be hotter in a hanging type smoker?

I have never flipped mine.

With that title this thread could go badly off the rails.

I usually dont hang mine but was thinking of giving it a try. See if my hooks show up on time i guess.

I know heat rises but with the heat source in the bottom just always seems hotter on the lower part.

I hang and don’t flip. I would say watch it and flip if you think you need to. I do 12” long casings so I am backed off from the heat source. Could be different with 24” casings or a different smoker setup that would put you closer to the heat. Flipping should not hurt anything if you decide to do so.

Brad Dimond wrote:

With that title this thread could go badly off the rails.

Just as long as no one starts talking about tucking

The last couple times I made summer sausage I smoked it for a few hours and finished it sous vide.

It’s the cat’s ass and so easy. It finishes so much faster and evenly, and avoids the dreaded “stall.”

I have a humongous stock pot to do it in, but you could also do a smaller batch in a turkey roaster or similar, as long as the sausage is covered in water.

Have made a lot of summer sausage and never flipped, just hang and smoke.

Like Thunder, I just like to let my meat hang there heavy till it’s done and ready for the cold shower.

I’d like to add mine are in the larger 24″ 3 lb tubes.

I just let my hang and toss it into an ice bath when it is done. I don’t have to worry about my wife touching my sausage.

This really depends on your smoker and how close the bottom is to your heating element. I have seen small cheap smokers actually render the bottom of the sausage but the top not being cooked all the way. The key is to not let your smoker get warmer then 180 in the hottest part of your smoker. I have never water bath finished summer sausage but have done hot dogs that way. I’m sure it speeds up the process. 2″ summer sausage usually takes 10-12 hours pull when 155. I always stuff my sausage as soon as I am done mixing for ease of stuffing. Not such a big deal with summer sausage but when doing the smaller ones it makes a big difference. Just make sure that you let the product sit over night to let the cure do its job.

My hooks didnt show up til Saturday so guess I will try that next time.

Im in the same boat as others,hang and smoke until done.

My smoker is cheapo from Cabellas. Looks like a tall dorm fridge. If I hang sausage the bottom will cook. So I put 4 on a shelf and 3 on the other. Smoke for hour or so rotating shelves once. Then finish off in oven.