Summer sausage kit +extra

Discussion in 'Sausage' started by buckinducks, Jun 19, 2015.

  1. buckinducks

    buckinducks Smoke Blower

    Going to start my first summer sausage with this hi-mountain kit. Figured I would only start with 2 logs which equals 6 pounds of meat according to instructions.
    Will be mixing all 6 pounds exactly as the instructions state and filling 1 log, the next log I think I'm going to try adding cheese & jalapeños or chilli flakes.
    Any idea how much of the above 3 you would add for 3 pounds?
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BID, a pound of high temp cheese does 10 pounds of meat. I add one tablespoon of red pepper flakes for every 5 pounds of meat. I'm not sure about the jalapenos, but better to go light and add more next time then to put too much in.
     
  3. buckinducks

    buckinducks Smoke Blower

    Thanks very helpful actually, how is the heat on 1TB for 5 pounds?
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If you add chili flakes from the Pizzaria, they have no heat... Depends on which flakes you use... Taste a few and see how much burn you get....
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I don't think it is hot BUT everyones tastes are different .
     
  6. buckinducks

    buckinducks Smoke Blower

    Will be using 4.5 beef 1.5 pork this is what the guide sheet says , is that correct ?
    Also what is my expected cook time starting at 130d for an hour no smoke then bumping up 10 degrees or so every hour untill 170d
     
  7. buckinducks

    buckinducks Smoke Blower


    Meat is mixed ready to be stuffed
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I'm in!!
     
  9. buckinducks

    buckinducks Smoke Blower


    Ancient stuffer I was gonna use wasn't working had to use this ! (Time for an lem)
    Hand pump actually worked fairly well

     
  10. buckinducks

    buckinducks Smoke Blower

    Hi mountain kit said 6 pounds fills 2 casings , fairly accurate this patty was all that's left
     
    Last edited: Jun 27, 2015
  11. buckinducks

    buckinducks Smoke Blower


    Last 3 pounds were mixed with about 20 jalepeno slices/ 1/4 cup diced up and 2 tsp chilli flakes
    Flavor was pretty tasty !
     
  12. dward51

    dward51 Master of the Pit OTBS Member

    Ain't nothing wrong with those logs!  You did a great job with the jerky gun....  Watching this one.
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Yep you need a stuffer!!! How many times did you have to fill the gun? Looks like it was a pita!!

    Lookin good so far. cant wait to see the final product

    I like the peppers

    A full smoker is a happy smoker

    DS
     
  14. buckinducks

    buckinducks Smoke Blower

    Brought the sausage to room temp at 7am in the smoker they go at 9:15
    Drilled 4 screws in my mes30 , 2 on each side to be able to hang a rack at the very top
     
  15. buckinducks

    buckinducks Smoke Blower

    These are the instructions from hi-mountain , starting to follow it roughly, will 180degrees render the fat ? From my readings on this forum I thought that was to high?

     
  16. 180 is usually considered the highest you can go without causing fat-out. though you can still get some at 180.
     
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I would do 170 smoker temp may take you a little longer to get to 152  I do not go to 156 I think it dries out too much? your call,  then if you have a temp spike it won't be as bad as if it was at 180??  Also you want to do an Ice bath after the IT you want so they will stop cooking then bloom at room temp and fridge overnight before vac packing.

    Good luck

    DS
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    FWIW.... when I do sticks, nepas taught me a few things... he cooks his sticks at 150 ish for at least 24 hours for the thicker sticks... no fat out... so, that's how I do mine... if time is a concern, when you want, steam the sticks... steaming is how the commercial folks finish the cooking process...
    The table below shows how time and temp can bring meat up to a safe level for consumption... it's a pasteurization table..
    The charts show that, for instance, chicken can be cooked to 140 deg. F, and if held at that temperature for 35 minutes, it is perfectly safe to eat....
    Beef, pork etc. can be cooked to 135 deg. F, and if held at that temperature for 36 minutes, it is perfectly safe to eat....

    So, there are ways to prevent fat out and save your sausage....

    Temperature........
    ...................... Time
    °F (°C).............. 12% fat
    136 (57.8)......... 81.4 min
    137 (58.3)........ 65.5 min
    138 (58.9)........ 52.9 min
    139 (59.4)........ 43 min
    140 (60.0)........ 35 min
    141 (60.6)........ 28.7 min
    142 (61.1)........ 23.7 min
    143 (61.7)........ 19.8 min
    144 (62.2)........ 16.6 min
    145 (62.8)........ 13.8 min
    146 (63.3)........ 11.5 min
    148 (64.4)........ 7.7 min
    150 (65.6)........ 4.9 min
    152 (66.7)........ 2.8 min
    154 (67.8)........ 1.6 min
    156 (68.9)........ 1 min
    158 (70.0)........ 40.9 sec
    160 (71.1)........ 26.9 sec
    162 (72.2)........ 17.7 sec
    164 (73.3)........ 11.7 sec
    166 (74.4)........ 0 sec
    Table C.2: Pasteurization times
    for a 7D reduction in Salmonella
    for chicken and turkey (FSIS, 2005).



    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)

    130 (54.4) 112 min... 146 (63.3) 169 sec
    131 (55.0) 89 min.... 147 (63.9) 134 sec
    132 (55.6) 71 min.... 148 (64.4) 107 sec
    133 (56.1) 56 min.... 149 (65.0) 85 sec
    134 (56.7) 45 min.... 150 (65.6) 67 sec
    135 (57.2) 36 min.... 151 (66.1) 54 sec
    136 (57.8) 28 min.... 152 (66.7) 43 sec
    137 (58.4) 23 min.... 153 (67.2) 34 sec
    138 (58.9) 18 min.... 154 (67.8) 27 sec
    139 (59.5) 15 min.... 155 (68.3) 22 sec
    140 (60.0) 12 min.... 156 (68.9) 17 sec
    141 (60.6) 9 min...... 157 (69.4) 14 sec
    142 (61.1) 8 min...... 158 (70.0) 0 sec
    143 (61.7) 6 min.......
    144 (62.2) 5 min.......
    145 (62.8) 4 min.......
    Table C.1: Pasteurization times for
    beef, corned beef, lamb, pork and
    cured pork (FDA, 2009, 3-401.11.B.2).
     
  19. buckinducks

    buckinducks Smoke Blower

    Currently smoking at 153 , IT is now 110
     
  20. buckinducks

    buckinducks Smoke Blower

    Think I filled it 6 times so must hold about a pound in it, was definitely a pain!
     

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