Oven cooking time summer sausage

[leadpillproductions]

Doing 10 lb batch of summer sausage today oven goes down to 170 , how long cooking time ? want to get to 165 internal temp . Roughly how long to be in oven , I do have a thermometer just looking for ball park time with out poking a 1000 holes lol

[pikergolf]

Why would you poke a thousand holes, put the thermometer in the middle of the sausage and leave it there.

[Fisherpeak]

Get a good digital therm. and stick it one fat sausage. The read out sits on top of your stove for easy reference. Leave it alone till it reads 165. Easy Peasy.

[leadpillproductions]

I have the one with gauge long 6 inch pokie thing , just stuck it one of the casing, left it oven see if it works

[Fisherpeak]

I have the one with gauge long 6 inch pokie thing , just stuck it one of the casing, left it oven see if it works

Yup, if it`s the same as mine poke it in all the way and read the temp and pull out when you hit your goal.:sHa_shakeshout:

[leadpillproductions]

First time wife making fun at me lol
Yup, if it`s the same as mine poke it in all the way and read the temp and pull out when you hit your goal.:sHa_shakeshout:

[gtr]

Glad your having fun, that's what its all about.

[omega50]

Likely 5-7 hours so if it were me I would poach it range top in a roasting pan in 180F water to about 152F.

5-7 hours in a dry oven is dehydrator temps and will crust the surface interface. But to each their own-Moist heat is 5 times faster and more forgiving.

At very least I would have a pan of hot water in the bottom of the oven

[leadpillproductions]

Have a pan of water in oven were at 130 right now . been in there since
345 bc time

[Red Bullets]

The recipe I use for salami or summer sausage calls for 3 inch diameter rolls to be in the oven for 8 hours at 170-180 degrees. Turn every hour. Cool good before refrigerating or freezing.

[leadpillproductions]

Just about done 160

[flyguyd]

I use a package mix .roll it in 2" diameter logs, no casing of any kind in about a 275 oven. Takes about 1 1/2 hours. Quick and easy just the way i like it

[fatboyz]

Those electric roaster ovens are great for poaching. You can put 5 or 6 65mm salami's in there.Easy to set the temp at 71C and keep it there.

[wildwoods]

I go 152 deg internal temp for my summer sausage. While it's cool to be minimalist and do it with what you have, I don't believe you'll regret buying a smoker. I have a smallish Cookshack that'll do 12-15 lbs at a time. That real smoke flavour is amazing and controlling those lower temps are a lot easier. Have a peek on kijiji (or Craigslist if you're in Bc) as you will find a good priced one pretty quickly. My $.02

Edit. That temp is for beef and wild game. Pork should be 160 for ground... don't go dying on me now.