2nd Sausage--Summer

Discussion in 'Sausage' started by scottma, Jul 21, 2016.

  1. scottma

    scottma Smoke Blower

    Trying out my first summer sausage.  Started with the LEM cured summer sausage kit that comes with 4 packs of seasoning with a packet of cure for each one as well as 12" by 1.5" non-edible fibrous casings. The packs get mixed with 5lbs of meat.

    I used 3.5lbs of 80/20 ground beef and 1.5 lbs of ground pork.

    Dissolved the seasoning and cure with 5oz of warm water.


    Mixed well it was very tacky and almost pulled off my gloves.


    I let it sit in the fridge for a few hours and then stuffed.


    My plan tomorrow is to set my MES to 120 and cook for 2 hours to dry it out then bump the heat to 140 with smoke for 2 hours and then bump the temp 10 degrees every hourl going no higher than 170 to an IT of 152.   I was going to put enough pellets in the amps to last about 4-5 hours.  

    Does that sound right?

    Thanks,

    scott
     
  2. Sounds like you've got the smoking plan covered. Might need some more pellets, mine usually takes a bit longer to hit 152°.
     
  3. scottma

    scottma Smoke Blower

    Thanks for the reply...I'll just fill up the tray with pellets just to be safe and have enough smoke.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds good so far!

    Looking forward to seeing it come out of the smoker.

    Al
     
  5. scottma

    scottma Smoke Blower

    Thanks Al.

    Just went in the MES.  Will update later.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Off to a good start. I usually run 6-8 hours of smoke when I do mine.
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks good so far!!! Can't wait for the money shot. 

    A full smoker is a happy smoker 

    DS
     
     
  8. scottma

    scottma Smoke Blower

    Thanks guys.  I'm looking forward to the end results. 

    So they have been in for almost 7 hours and are at an IT of 124.  


    Do any of you flip them and hang in the opposite direction while cooking?
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looking good so far,,,,,, Let them ride,,, just check each one for temp before pulling them

    If your looking your not cooking LOL I know it's hard not to look,, I do it all the time LOL 

    DS
     
  10. scottma

    scottma Smoke Blower

    Thanks.  LOL I had to squeak in one peak...HAHA
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice looking chubs there.

    [​IMG]
     
  12. scottma

    scottma Smoke Blower

    Thanks!!

    Question...the one with the probe has been at 124 for almost 2 hours....does that make sense?  I have the smoker temp at 170.
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The ends of the probe do the readings. Fat can cavitate near the ends and give false readings. Move the probe to a new spot.

     Careful with the temp so you dont have a fat-out
     
  14. scottma

    scottma Smoke Blower

    So I moved it to another and used my instant read and I'm at 126 on both.  I guess its just taking way longer than I thought it would.  I just set the alarm on my maverick for 152 and i'll let it ride.  Temp is at 165.
     
  15. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SM, Have patience and don't be tempted to bump your temp any higher than 170. Looking good so far !
     
  16. Yep, don't push things. I've had smokes go 12 hours at times to hit 152°. Like everything with smoking... it's done when it's done.
     
  17. scottma

    scottma Smoke Blower

    I know..I know..LOL I'm coming up on 11 hours and just hit 135.  Smoker temp is staying right around 160.  Smokes out so i closed up the vents to keep the temp more steady. 
     
  18. scottma

    scottma Smoke Blower

    Got a pot of water dialed in to 160 degrees they're taking forever and i don't have all night.  14 hours in the smoker and i was at 138 IT.  30 minutes now in the water and I'm up to 152.  

    Into an ice bath till 100


    Hanging out in the fridge overnight.


    Is the loosening of the casing from not packing them tight enough?  They held a good shape other than the air in there.

    Money shots tomorrow. 

    Scott
     
    Last edited: Jul 22, 2016
  19. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Scott, Did you allow the SS to bloom after the cold water bath?
     
  20. scottma

    scottma Smoke Blower

    Final pics...had a few slices and I'm happy with the taste.  First time having summer sausage so I wasn't sure what to expect. 



    Thanks for the tips everyone.

    Scott
     
    crazymoon likes this.

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