U225X PUBLIC-SAFE CONVERSATION NOTE

RECORD: CHAT-0364
TOPIC: Summer sausage smoke guide
IMPORTED: 2026.06.05

This note was generated from a matching conversation in the supplied ChatGPT export.
EXTRACTED REQUEST: I make have messed up....i just realized my smoker was on smoke only thia whole time not 150 so the temp has been around 130 to 140 this first part of the cook....

RECOVERED CONVERSATION EXCERPTS
USER MESSAGES:
1. Give me my summer sausage smoke schedule also do i want a water pan in there or does it matter at that trmp
2. My smokwr only goea to 150
3. No thats my lowest temp
4. How long do they need to refrigerate hour wise

ASSISTANT RESPONSES:
1. Since you're using fibrous casings and a cured summer sausage mix (Tender Quick), here's a good smoking schedule: Summer Sausage Smoking Schedule 1. Dry the casings - Smoker: 120°F - Damper open if possible - 1 hour - No smoke yet 2. Start smoke - 130°F - Add smoke - 1 hour 3. Increase - 140°F - Smoke - 1 hour 4. Increase - 150°F - Smoke - 1 hour 5. Increase - 160°F - Smoke - Continue until internal temperature reaches 152°F–155°F 6. Finish - Immediately shower with cold water or place in cold water until internal temp drops below about 100°F. - Hang at room temperature 1–2 hours to bloom. - Refrigerate overnight before slicing. Water Pan? At summer sausage temperatures, I recommend using a water pan if your s…
2. That's actually okay. A lot of people make excellent summer sausage in smokers that top out at 150°F. If 150°F is your max: - 120°F for 1 hour (dry casings) - 130°F for 1 hour with smoke - 140°F for 1 hour with smoke - 150°F until the sausage reaches about 145°F internal At that point, you have two options: Option 1 (Fastest) Finish in hot water: - Heat water to 165-170°F (not boiling) - Put the sausages in the water - Cook until they reach 152-155°F internal Option 2 (All Smoker) Leave them at 150°F until they reach 152-155°F internal. It will work, but it can take a very long time, especially with 2½-inch chubs. For your 2.5" × 20" fibrous casings, I'd probably smoke to around 140-145°F internal, then finish…
3. If you're impatient and just want to see how it turned out, I'd give them at least 4–6 hours in the refrigerator before slicing. For the best texture and flavor, refrigerate them overnight (12–24 hours). The overnight rest helps: - Firm up the fat. - Even out moisture throughout the sausage. - Make cleaner slices. - Improve the flavor. Since you've spent all day smoking these, my recommendation is: - Bloom 1–2 hours. - Refrigerate overnight. - Slice tomorrow. That said, if one of those chubs is calling your name, you can absolutely cut into it after 4–6 hours in the fridge and it should still be pretty good. 😁 From everything you've described, I'd be surprised if this batch doesn't turn out well. The long smo…

EXTRACTED KNOWLEDGE / HOW-TO
- Dry the casings
- Smoker: 120°F
- Damper open if possible
- 1 hour
- No smoke yet
- Start smoke
- 130°F
- Add smoke
CONVERSATION SHAPE: 24 user turns / 24 assistant turns
ATTACHMENTS DETECTED: 29

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