How long does it take to smoke hi mountain summer sausage?

160°F for 30 minutes with smoke “ON.” 5. 180°until product reaches an internal temperature of 156°F.

What is high mountain seasoning?

Hi Mountain Hunter Blend is a special combination of seasonings that feature garlic, pepper, a hint of hickory and finishing with some heat. Use with beef, wild game, poultry, fish, or any meat you choose.

Who owns Hi Mountain Seasoning?

Hans and Kimberly Hummel
– Hans and Kimberly Hummel, the owners of Hi Mountain Seasoning, are excited to announce that they have broken ground in a new lot adjacent to their current headquarters to build a new 12,000 sq.

How do you make high mountain salami?

Smoking Instructions Lay sausage on screens or hang from racks. 120 °F for 1 hour (the sausage needs to be dry to the touch before starting the smoke). 140 °F for 1 hour with smoke “ON”. 160 °F for 30 minutes with smoke “ON”.

What temp do you smoke summer sausage at?

When cooking your summer sausage in a smoker or on the grill, smoke at 110F – 130F until the desired color is achieved, then gradually increase the temperature to 150-175F and then all the way to 190F.

What is in high mountain jerky cure?

Ingredients: Salt, spice, garlic powder and spice extractives, soy sauce powder [(wheat, soybeans, salt), maltodextrin, salt] and less than 2% soybean oil (refined to be allergen free) and silicon dioxide to prevent caking. Cure: Salt, sugar, sodium nitrite (. 85%), caramel color.

What is in Hi Mountain Cure?

What temperature do you smoke salami at?

Use your common sense and your sense of taste to guide you. 5. Hot-smoke the salami to an internal temperature of 150 degrees F./65 degrees C. Jerry-rigging a hot-smoking device is easier than setting up a cold-smoking device.

What temp do you smoke salami at?

Smoking and Cooling

1. Remove the sausage from the refrigerator, and place it in a smoker that has been heated to 150°F (65°C).
2. Maintain this temperature with no smoke until the casing is dry to the touch.
3. Raise the temperature to 160°F (71°C), and smoke the sausage for 3 to 6 hours.

What do you do with summer sausage after smoking?

Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF. Product is ready to eat. Remainder should be packaged & frozen until needed.

How to make Hi mountain original summer sausage?

Hi Mountain Original Summer Sausage Kit is the easy and delicious way to make homemade Summer Sausage your way. Each kit seasons up to 30 lbs. of meat, three lbs. at a time, if you choose. Kit Includes two 4.2 oz. packets of Hi Mountain cure, two 10 oz. seasoning packets, one pack of mahogany fibrous casings and detailed instructions. Ingredients:

How to make your own homemade summer sausage?

Hi Mountain Original Summer Sausage Kit is the easy and delicious way to make homemade Summer Sausage your way. Each kit seasons up to 30 lbs. of meat, three lbs. at a time, if you choose. Kit Includes two 4.2 oz. packets of Hi Mountain cure, two 10 oz. seasoning packets, one pack of mahogany fibrous casings and detailed instructions.

How big is a hi mountain seasoning kit?

Kit Includes two 4.2 oz. packets of Hi Mountain cure, two 10 oz. seasoning packets, one pack of mahogany fibrous casings and detailed instructions. Corn syrup solids, salt, monosodium glutamate, spices. Cure: Salt, sugar, sodium nitrite (.85%), caramel color. Bulk size seasons up to 120 lbs. of meat.