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callmaker60

callmaker60

Fire Starter
Original poster
Nov 20, 2015
63
10
Camp Hill, Pennsylvania
After trying to make summer sausage, snack sticks, breakfast sausage all of which had the fat melt out, i need help bad. How do i get to a safe IT, with out melting the fat out?

I am using a Master built smoker with wood chips.
 
Hi callmaker60...

I'm not into sausage making myself, so I'm no help to you...I don't know if it'll help, but you might try posting your question over in the sausage sub-forum:  

http://www.smokingmeatforums.com/f/130/sausage

The regular sausage makers probably frequent that forum more, and you might get better response to your question.

Red
 
Would be helpful to know what internal temps and ambient temps you are using as well as what thermometers (have they been calibrated)?
 
Pretty simple really. You need an accurate therm for both smoker and meat. You mix the sausage very well until emulsified (Very Sticky). You NEVER let the smoker go above 170°F. If the sausage you are making can't be speeded up and finished in a 165°F Water Bath, you need Patience! That's it...JJ
 
callmaker60 said:
 
After trying to make summer sausage, snack sticks, breakfast sausage all of which had the fat melt out, i need help bad. How do i get to a safe IT, with out melting the fat out?

I am using a Master built smoker with wood chips.
Click to expand...
What Masterbuilt smoker are you using.....     lower the temperature in the smoker = no fat out....
 
I am using a master built elite, I have a probe type gauge i put into the meat as it smokes, I just can't understand how you can get an IT of 156, by running the smoker lower than that.
 
You actually need to start your smoker between 110 and 120 and gradually get the temperature up...it takes several hours. If you start too hot... 160 or higher the fat will melt away and you will be left with a shriveled up wrinkled mess. I would suggest checking out the sausage forum here or get a book on how to
 
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Reactions: bigtrain74
UncleBubbas BBQ said:
 
You actually need to start your smoker between 110 and 120 and gradually get the temperature up...it takes several hours. If you start too hot... 160 or higher the fat will melt away and you will be left with a shriveled up wrinkled mess. I would suggest checking out the sausage forum here or get a book on how to
Click to expand...
Thanks UB bbq, i'll follow your help next time, and see how it goes.
 
My last batch of SS took 13 hrs. Started at 120* for two hrs, no smoke. then bumped temps 15* every hr with smoke until my pit temp hit 175*.
Pulled them at 155* IT. When your cooking only 20* hotter than the IT your looking to take the SS to, it takes a long time.

Also, have you tested your pit temp with a different thermometer? The stock door therms are notorious for being inaccurate.
It very well could be your pit temp is much higher than you think.
 
Last edited:
mowin said:
My last batch of SS took 13 hrs. Started at 120* for two hrs, then bumped temps 15* every hr until my pit temp hit 175*.
Pulled them at 155* IT. When your cooking only 20* hotter than the IT your looking to take the SS to, it takes a long time.

Also, have you tested your pit temp with a different thermometer? The stock door therms are notorious for being inaccurate.
It very well could be your pit temp is much higher than you think.
Click to expand...
yeahthat.gif
  This method works. the difference for me is i start at 120* for 2 hours (No Smoke) then bump 10* and start the smoke and then bump the temp 10* every hour until i hit 170* and then pull the product at 152* - 155* "IT". i then rinse and set into cool bath as needed,

Keep On Smokin,

Tom
 
Oregon Smoker said:
:yeahthat:   This method works. the difference for me is i start at 120* for 2 hours (No Smoke) then bump 10* and start the smoke and then bump the temp 10* every hour until i hit 170* and then pull the product at 152* - 155* "IT". i then rinse and set into cool bath as needed,

Keep On Smokin,

Tom
Click to expand...

Opps.. I forgot the no smoke part. All fixed. Thumbs Up
 
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