HELP with summer sausage!!!

[Fair-chase]

 3rd time same results. Started 7 pounds of 80 /20 venison to pork in 32mm natural casings this mourning. Dried at 120 for 1 1/2 hrs meat temp to 90 deg. Raised temp to 140 and started 3 hrs smoke. After 1 hr. at 140 bumped to 150 fo an hour then to 170. It's now 9:30 and the I T is 145. Why do my I T temps quit at 140 degs ?

[Tenpoint5]

Same reason mine do. JUST TO PISS US OFF!!! Mine usually stop at 135* then when you ain't looking they jump right to 156*.

[Fair-chase]

so you don't think 10 hrs in 32mm casings is anything to worry about ?

[Tenpoint5]

With the cure #1 in the sausage there shouldn't be anything to worry about. I have come to except that when it comes to sausage patience is a virtue!! I was NOT blessed with that Virtue. But I can can hang off the side of a tree all day and I can have waited 20 hours for 10lbs of bologna to reach 152* You should be alright my kielbasa usually runs in that 10-12 hour range. The stall is when the magic is happening in your sausage.

[marauder11]

It took my last batch of 32 mm sausage about 9 hours to reach IT. I also had bumped the temp up to 200 for about 45 min. I know that can cause the fat to melt. The recipe called for soy protien and it didn't fat out at all. If you are wanting faster results you could transfer to the oven after smoking is complete.

[muzzletim]

Must be a common trait amongst smokers! I am always anxious til that temperature finally climbs!!!!

[KevinG]

Agreed! My mouth watering always gets in the way of waiting for the stuff to heat up.

[Savannahsmoker]

This sure make a guy hungry.  I am wondering if it takes a lot of equipment to make sausage?

[NePaSmoKer]

Your going to need some sort of grinder, stuffer, casings, cotton butchers twine or sausagecrimps, seasonings. On the seasonings you can use homemade or get from The Sausage Store, Eldons, Cabelas, PS Seasonings, Butcher Packer, Allied Kenco.

If yous just wanting country sausage here is a basic recipe.

7 lbs lean meat (beef)
3 lbs pork butt
4 T salt
3 T sugar
2 T chopped fine bell pepper (opt)
1 t crushed red pepper flakes
1 t cayenne
1 t ground ginger
1 t nutmeg
1 1/2 T thyme
2 T sage
1 cup non-fat dry milk
1 cup ice water (distilled)

Grind the meat (if not already ground)

Mix all ingredients together by hand. Pat into 4" round patties. Fry in pan. Remaining mix should be eaten withing 4 days or double wrapped and frozen for 4 months.


nepas

[Savannahsmoker]

Thank You

[NePaSmoKer]

Thank You

No Problema