Summer sausage question

Jkwellborn · February 08, 2014, 06:14:43 PM

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.

Tenpoint5 · February 09, 2014, 02:57:33 AM

With the cold temps outside that time frame sounds about right

Jkwellborn · February 09, 2014, 09:44:57 AM

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.

Tenpoint5 · February 09, 2014, 01:40:23 PM

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

renoman · February 09, 2014, 02:25:27 PM

It's going to depend on the size of your chubs. Fatter take longer.

Jkwellborn · February 09, 2014, 04:04:39 PM

Glad I'm not gonna kill anyone. Hate for that to get out. Lol. Next time I'm gonna use smaller cases

Greg E · February 10, 2014, 01:06:16 AM

You'll be fine. A lot of times I'll pull mine out at 140 or so

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NePaSmoKer · 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.

Sailor · February 10, 2014, 05:24:01 AM

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

Jkwellborn · February 10, 2014, 07:16:37 PM

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.

Greg E · 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?

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NePaSmoKer · February 11, 2014, 01:49:12 PM

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?

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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)

Greg E · February 11, 2014, 02:02:08 PM

Thank You.

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Saber 4 · February 11, 2014, 03:05:05 PM

Nice chart, thanks Rick :)