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Author Topic: Summer Sausage Fat  (Read 920 times)

Offline Gebs27

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Summer Sausage Fat
« on: November 16, 2019, 10:16:07 AM »
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.

Offline Gafala

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  • Posts: 612
  • Gem faceter by choice, BBQ Smoker by heart.
Re: Summer Sausage Fat
« Reply #1 on: November 16, 2019, 03:21:59 PM »
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.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Offline watchdog56

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  • Posts: 1,620
Re: Summer Sausage Fat
« Reply #2 on: November 18, 2019, 05:22:48 AM »
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.