Hang your deer meat summer sausage inside the smoker and add your favorite smoking wood chips or chunks and smoke at low temp for a couple hours to let smoke permeate the casings. Turn up smoker temps to 170-180 degrees and smoke at this temperature until internal temperature reaches 150 degrees. Keep it smoking throughout this process.
This Savory Smoked Summer Sausage Recipe will be ready in approximately 4 to 5 hours. They will reach the best enhanced flavour if you use hickory bisquettes. To store, wrap in foil, put in plastic bags and freeze. Take out an hour before serving, slice and serve with cheese and crackers as an appetizer. 1.
The best thing to do is smoke the summer sausage at 130 degrees to start then, as time goes on, gradually raise the pellet smoker’s temperature. A temperature of 175 –190 degrees is what you want to finish the summer sausage at in the pellet smoker.