Sausage taking forever

[NePaSmoKer]

Chubs will get to IT faster when checked at the bottom being closer to the heat source. Checking at the bottom with a probe can make any moisture escape the meat. Checking the IT from the top (or even the side) of the casing is a better way.

I dont know the cause of STL temp issues, could be lots of things, Outside temps, wind ect.

[NePaSmoKer]

So you are saying that that chart applies meats that are cured and sausage with nitrite added? If so I don't see it in that chart. Processed foods does not mean cured. It looks like the standard food safety chart; which is the danger zone between 40°F and 140°F.

Im not saying anything in regards to the chart. It's in a sausage book. Im not here to argue with you as you know ALL like CW, who IMHO is fake and misleading.

Your results may vary

Have a great day.

Ignored!

HA

From he who knows ALL

[pmmpete]

With respect to ground meat products such as sausage, the USDA and the Food Safety Inspection Service have published schedules of the temperatures and times required to kill the microbes which can cause food poisoning.  These schedules are available at http://www.fsis.usda.gov/oa/fr/95033f-a.htm and http://askfsis.custhelp.com/ci/fattach/get/4648/ .  According to those schedules, 12 minutes at 140 degrees F, or 134 seconds at 147 degrees F, are sufficient to produce safe sausage.  So print those schedules off and tape them to the front of your smoker!  You'll save a lot of time next time you make sausage, and you'll feel better about eating the sausage.  Although due to the temperature variations inside smokers, which can be significant, to be safe you should hold sausages at a temperature for longer than the minimum times specified on the schedules. 

Because it is taking your smoker so long to get sausages up to temperature, I suggest that you try finishing your next batch of sausages in a hot water bath.  There are several advantages to this technique:

(a) It is much faster - it may only take half an hour to get your sausages up to temperature in a water bath.  Smoke the sausages for 2-3 hours, put them in the water, bring the water temperature up to 160 and hold it, wait for the internal temperature of the sausages to reach 155, hold the temperature there for five minutes to be safe, and then cool down the sausages in cold water for a couple of minutes.

(b)  You can avoid melting fat out of your sausages by keeping the temperature of the water bath at or below 160 degrees.

(c)  If you keep stirring the water and the sausages, there will be relatively small amounts of temperature difference from one part of your pot to another.  Don't pack the sausages in too tightly, so you can stir the water.

[Habanero Smoker]

So you are saying that that chart applies meats that are cured and sausage with nitrite added? If so I don't see it in that chart. Processed foods does not mean cured. It looks like the standard food safety chart; which is the danger zone between 40°F and 140°F.

Im not saying anything in regards to the chart. It's in a sausage book. Im not here to argue with you as you know ALL like CW, who IMHO is fake and misleading.

Your results may vary

Have a great day.

Ignored!

HA

From he who knows ALL

Thank you!

[SmokinSignals]

6.3. Smoking

Verify that smokehouses operate as intended (heat, airflow, moisture). Appropriate calibrated thermometers should be used (for cooking temperature and meat internal temperature). Procedures for delivering the appropriate thermal treatment of cooked meats in conformance with the Food Code must be developed and used. Smoke itself, without proper cooking, is not an effective food preservative (Hilderbrand 1999). Caution should be used when smoking meats at temperatures in the danger zone 40-140°F for prolonged periods of time. In such a case meats must have been salted or cured first.

http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_pres.html

Last sentence says it all.