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

[bcsteve]

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

Lol. I’ve got 10lbs of jalapeño cheddar smokies in the smoker as I type!

[Mauser98]

Time will largely depend on the diameter of the sausage.

I did two batches of summer and pepperoni over the holidays. Chubs were 1.5” dia. I set the oven for around 165-170*F with an objective meat temp of 155*F.

Time in the oven was around 4 hours.

I use two thermometers. One to monitor oven temp and one to monitor meat temp.

[leadpillproductions]

I'm almost done 150 so far

[sausage lover]

I smoked a few pounds of bear sausage yesterday.It took 6 hrs to get the sausages internal temp. to 170f with the smoker holding at around 200f. Yummy:tongue:!

[lowball]

Time will largely depend on the diameter of the sausage.

I did two batches of summer and pepperoni over the holidays. Chubs were 1.5” dia. I set the oven for around 165-170*F with an objective meat temp of 155*F.

Time in the oven was around 4 hours.

I use two thermometers. One to monitor oven temp and one to monitor meat temp.

Great answer!

[blackhawk19]

just don't raise the temp to high for a quick cook. If it gets to hot the fat will come out of the casing and harden on the outside

[.264winmag]

Fat starts melting at around 85f. I give up on the internal temp thing as I kept drying em out too much, even closely watching the internal thermometer poked inside the sausage. Now I use cure #1 instead, bring the temp up to about 130-140f to finish after desired smoke time. If I see fat starting to drip excessively I remove from oven and ice bath to stop the fat from melting and drying out. Much better product for my liking, dry crumbly sausage is defeating...