I need help with Sausage

[Gunner225]

This is the first time i have made Sausage or my smokr in fact and i put my sausage in yesterday at 9 am so it have been in for 24 hours and the int is still onlyy at 134 anyone have any suggestions?

[FLBentRider]

W E L C O M E  to the Forum Gunner225!

What temp do you have the smoker set to ?

how much sausage do you have in the smoker ?

[3rensho]

Do you have cure #1 in the sausage?  I hope.

[Gunner225]

I have about 20 lbs in the smoker and i have the temp at 190

[Gunner225]

Yes i have #1 cure i got it from the local meat market and same withthe season they gave me enough for 20 lbs of sausage

[KevinG]

I would want to throw in another thermometer to check the cabinet temp. Your meat is safe since you added the cure. If your cabinet temp is really at 190 I wouldn't increase the temp especially if you have pork in there as well as venison. The fat will start to melt out if it gets too hot and may have already if you're at 190. I would suspect since you're having a hard time that either you've got a lot of meat in the smoker, or it is really cold out, or possilby a vent closed.

[Gunner225]

I put my digital them in the smoker and it read 87 but on the smoker it says it is185 it is so confussing why is it not getting hoter i have the vent 3/4 the way open and it is 50 where the smoker is sitting I have the 4 rack digital smoker

[KevinG]

Sounds like you might have a heating problem if your thermometer shows 87 and your smoker says 185 especially if you checked close to the heating element. If you checked up high, you're probably not getting an accurate representation of what your heating element is doing because the temp will cool down as it flows through the meat.

[NePaSmoKer]

Yeah

Take half of it out and oven it so it dont go bad.


nepas

[HawkeyeSmokes]

Or if you have a way to heat some water to 170 and finish some of it in a hot water bath. Don't go over 170 with the water temp though.

[Gunner225]

it is a brand new smoker never been used how could the heating element be bad or is there to much meat in there?

[KevinG]

Could be too much meat, but check all your exterior connections. Sometimes they come loose when you are fidgeting with your meat & stuff. May also be a loose connection on the inside of the control box. I saw a post earlier on where to look in the box, but not sure where it's at. Maybe someone else will remember.

[NePaSmoKer]

Heating element is not bad. There is too much sausage in the smoker.


nepas

[OU812]

Welcome to the fun Gunner.

The most sausage I have put in mine is 18 lb and I have the 6 rack. I would also reconmend removing some of the sausage

When you take half of the sausage out check the heating element to see if its glowing red.

If you have a turkey roaster fill it half way with water and set it at 170 F then when the water is up to temp gently put in the sausage. Its called poaching and allot of sausages are done that way.

[Gunner225]

Thanks it is working a lot better now it is getting warm.