I made some summer sausage the other day. Followed the directions in the hi mountain kit. How long is it supposed to take to get 10lb of sausage up to 156*? The last time a buddy and I made it, I don't think it took as long to get done. It was in an oven that time. Both times were the larger sticks.
Maybe I need a new thermometer. But it took forever. Like 10 or 12 hrs.
With the cold temps outside that time frame sounds about right
It was below 40*. I wasn't sure how much of an effect it would have. I didn't want to make anyone sick when I give them any. Plus it tasted pretty good.
The cure #1 that you put in the meat should prevent anyone from getting sick.i myself have had batches of summer sausage go in that 10 hour range
It's going to depend on the size of your chubs. Fatter take longer.
Glad I'm not gonna kill anyone. Hate for that to get out. Lol. Next time I'm gonna use smaller cases
You'll be fine. A lot of times I'll pull mine out at 140 or so
Sent from my SAMSUNG-SM-N900A using Tapatalk
At times my SS smokes can take 8-12 hours. Lots of factors for times, Load in the smoker, size of the chubs, outside weather conditions, vent position.
Unless your going to finish your SS in a hot water bath to bring up the meat IT to 152-153 i would not pull at 140 or so.
But in the end you do what works best for you.
Quote from: NePaSmoKer on February 10, 2014, 04:58:09 AM
At times my SS smokes can take 8-12 hours. Lots of factors for times, Load in the smoker, size of the chubs, outside weather conditions, vent position.
Unless your going to finish your SS in a hot water bath to bring up the meat IT to 152-153 i would not pull at 140 or so.
But in the end you do what works best for you.
X2
Well, it's been a big hit at work. Some of the guys at work wanted to buy some. I will most likely do some jap and cheese next.
Hey NePa. The first recipe that I ever used said to pull the SS at 140. I do not have the book with me, but it is one that you would recognize. Since visiting this forum I do try to get my sausage to 150. Seems like both temps produce the same sausage. Is there a reason to go above 140. If it's about safety I certainly need to know. Thoughts anyone?
Sent from my SAMSUNG-SM-N900A using Tapatalk
Quote from: Greg E on February 11, 2014, 01:30:48 PM
Hey NePa. The first recipe that I ever used said to pull the SS at 140. I do not have the book with me, but it is one that you would recognize. Since visiting this forum I do try to get my sausage to 150. Seems like both temps produce the same sausage. Is there a reason to go above 140. If it's about safety I certainly need to know. Thoughts anyone?
Sent from my SAMSUNG-SM-N900A using Tapatalk
Lowest IT i have pulled SS is 149-150.
Meat safety
Here is a chart you may find helpful. (The chart is not of my own making)
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/chart.jpg)
Thank You.
Sent from my SAMSUNG-SM-N900A using Tapatalk
Nice chart, thanks Rick :)