trail bologna

[mez]

Ive had it in the smoker for 8 hours and cant seem to get it above 145 it .Is that enough or is 150 needed?

[viper125]

I usually go to 145-150 and hang it will still rise in temp.

[pmmpete]

The internal temperature required to kill disease-causing organisms in sausage and other meat is a combination of time and internal temperature.  Here is a list of times and temperatures approved by the USDA and the Food Safety and Inspection Service for meat products which don't contain poultry:

160 degrees - 1 second
155 degrees - 23 seconds
150 degrees - 72 seconds
145 degrees - 4 minutes
140 degrees - 12 minutes
135 degrees - 37 minutes
130 degrees - 121 minutes

This list is from "Mastering the Craft of Making Sausage," by Warren R. Anderson, Page 86.  Because of the risk of melting the fat out of sausages, it's safer to shoot for an internal temperature somewhat below 160 degrees.  Because different sausages in a batch may have different internal temperatures, it's safer to hold the sausages at the target temperature for somewhat longer than the USDA recommendations.

[mez]

By that chart Im more than good I pulled it and its hanging to cool right now.So do you usually take the casing off before vacum seal or not?

[viper125]

I like mine on they look better. Also Easy to carry that way .

[NePaSmoKer]

Pull it and let it come to IT by itself. After it cools leave the casings on and put in the fridge for a couple days before vac sealing, taking the casings off before vac bags is up to you.

[viper125]

Hey Mez! What happened no pics or nothing?

[mez]

Here's some pics for ya viper of some of your gifts being put to good use

[mikecorn.1]

Looks good!


Sent from my iPhone using Tapatalk

[mez]

Some other pics from that weekend

[ghost9mm]

You did good Mez, really good lookin bologna...

[viper125]

Looks like your making good use of all the things. Nice work!