In a mixing bowl, completely mix all of the substances, guaranteeing that the seasoning is evenly distributed all through the meat combination. Put on gloves to maintain the combination clear and hygienic whereas massaging it.

Place two giant sheets of plastic wrap on a flat floor. Dump the meat combination onto the middle of the plastic wrap, forming it right into a cylindrical form with a diameter of about 2 inches.

Fold the lengthy sides of the plastic wrap over the meat and roll the sausage right into a tightly packed cylinder. Use strain to take away any air pockets.

Twist the ends of the plastic wrap to seal the sausage roll and refrigerate it for at least 4 hours or in a single day to permit the flavors to meld collectively.

Preheat the smoker to 180°F together with your most well-liked hardwood, resembling hickory. Take away the sausage roll from the plastic wrap.

Place the sausage roll onto the grates, shut the lid, and smoke it for 6-8 hours, or till the sausage's inside temperature reaches 160°F.

After smoking, relaxation the sausage for at the very least an hour earlier than slicing and serving.

For those who plan to refrigerate the sausage, let it cool to room temperature earlier than wrapping it tightly in plastic wrap and storing it within the fridge. The smoked summer time sausage will keep contemporary within the fridge for as much as two weeks.