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brntphish
09-10-2019, 10:24 PM
This is my first attempt at a Summer Sausage.I ground about 14.61 pounds of meat added the seasonings, cure #1 and left in fridge for about 40 hours. I starting drying smoking/cooking this morning at 9:55 AM on a new MES 140B for heat and a AMZN pellet tube for smoke. I finally got through the 4 hour stall about 6:30 PM and the internal temp has been creeping up 1 degree every 20 mins. Aside from a freak rainstorm this afternoon everything has been creeping right along.

Total time this far is 12 hours. Internal temp is now 148.
Do I pull at 152, 155, or 160 and drop into the ice bath. I have no previous batch to compare it to .. so I dont know what texture each would provide.

brntphish
09-10-2019, 11:12 PM
Also .. when setting the temp say to 180 degrees .... since the MES is an electric do I set it so the MAX for a cycle is 180 degrees, midpoint of the cycle is 180 .. or min is 180 ... trying to keep from rendering away all the fat.

brntphish
09-11-2019, 02:14 AM
Made it through the stall .. finally reach 156 Internal Temp. I just pulled them and have them in an ice bath. from Drying to 156 was about 16 hours. Pic of sausage coming soon.

brntphish
09-11-2019, 03:28 AM
obligatory pics

Cat797
09-11-2019, 06:40 AM
152 is a safe temp with cure. When I do sausage, I do not want the temp to go above 170*. I used to have a Masterbuilt as well, and mine would hardly stay below 160, even at the lowest setting. I usually smoke heavy with a tube or tray for a few hours, then move to a poaching bath. That really speeds things up.

blazinfire
09-11-2019, 08:12 AM
Here ya go.. here's my Epic attempt at summer sausage and snack sticks!

https://www.bbq-brethren.com/forum/showthread.php?t=254699


With the cure I know u can pull them at 152 Internal.. but I pulled mine at 155 just to be safe. turned out great! Hope yours turned out rather tasty.. I love summer sausage!

brntphish
09-12-2019, 01:06 AM
blazinfire

Checked that thread .. nice pics. I think I will take pics throughout the whole next process.These turned out with a great taste .. but due to the LONG cook the outside of the meat itself has a dry tough skin ..... edible... just tougher than I would like. I solve it by just cutting it off as well (not pictured).