Summer Sausage, as good as it gets

**MGHunter66** · May 12

Took the day yesterday to make a batch for summer since I was running low, the kids eat this stuff like savages😂. To do it right it takes around 12hours starting with super low 100 degrees then slowly increasing temps but never going above 170 degrees. Some may think it’s not possible to do in a Weber Smokey Mountain but once you learn the “snake method” and how to stack layers to control fuel burn for temp it gives you the best tasting results while preserving moisture in the sausage. Im a firm believer in PS Seasonings blends and the maple cure. A great snack anytime especially with a cold beer while fluking😄

**hammer4reel** · May 12

Where’s the jalapeño ?

**hunterbob1** · May 12

41 minutes ago, MGHunter66 said:

Took the day yesterday to make a batch for summer since I was running low, the kids eat this stuff like savages😂. To do it right it takes around 12hours starting with super low 100 degrees then slowly increasing temps but never going above 170 degrees. Some may think it’s not possible to do in a Weber Smokey Mountain but once you learn the “snake method” and how to stack layers to control fuel burn for temp it gives you the best tasting results while preserving moisture in the sausage. Im a firm believer in PS Seasonings blends and the maple cure. A great snack anytime especially with a cold beer while fluking😄