First attempt at a summer sausage. I used a mix of pork shoulder and beef chuck. I wanted more beef than pork, but cocked up how much I got out of the freezer so it ended up about 50/50
I made some hot dogs whilst I was at it (wife's away so I can take my time cleaning up )
I thought I'd freeze 2 of the summer sausage, but I'm beginning to regret that decision after pulling the 1st one from the smoke - it does smell fantastic. It had 7 hours at about 150f and 2 hours at 180-200f to get it to 158f internal. Can't wait to try it tomorrow when it's cooled down.