Hi people looking for tips.
I did 15 pounds of summer sausage high mountain kit last nite in my Bradley.
The finished product is good, however the casing shriveled up and it's full of
Grease and lard.
In fact, I had it laid down on the racks and the fat was at the bottom
And I was able to squeeze it out, kinda gross.
Any tips on how lot to get so much fat running out everywhere and it to shrivel
Up.
I did go 120, 140 for a few hours. Than 190 for 5 hours.
You got a run out of fat your temp was to high, this is the temps I use and have never had a problem.
Sausage Cooking Time
Dry at 100F for one hour.
Start Smoke and increase temperature to 130F for one hour.
Next increase temperature to 150F for the next hour.
Final temperature adjustment is 160F for five hours or
To the sausage internal of 152F.
You need to keep you temp under 180 before it fats out. I usually go 1 hour at 130,2 hours at 140 and then my max temp is 165 until IT hits 152-155 then take out and water bath in ice water until temp gets under 100.