Summer sausage kit +extra

[buckinducks]

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?

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• buckinducks
• Jun 19, 2015

 

[crazymoon]

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.

 

[buckinducks]

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.

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

 

[daveomak]

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....

 

[crazymoon]

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

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

 

[buckinducks]

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

 

[buckinducks]

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• buckinducks
• Jun 26, 2015

Meat is mixed ready to be stuffed

 

[driedstick]

I'm in!!

 

[buckinducks]

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• buckinducks
• Jun 26, 2015

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

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• buckinducks
• Jun 26, 2015

 

[buckinducks]

Hi mountain kit said 6 pounds fills 2 casings , fairly accurate this patty was all that's left

 

[buckinducks]

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• buckinducks
• Jun 26, 2015

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

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• buckinducks
• Jun 26, 2015

 

[dward51]

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

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• buckinducks
• Jun 26, 2015

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

 

[driedstick]

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

 

[buckinducks]

Brought the sausage to room temp at 7am in the smoker they go at 9:15

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• buckinducks
• Jun 27, 2015

Drilled 4 screws in my mes30 , 2 on each side to be able to hang a rack at the very top

 

[buckinducks]

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?

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• buckinducks
• Jun 27, 2015

 

[msuiceman]

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

 

[driedstick]

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

 

[daveomak]

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).

 

[buckinducks]

Currently smoking at 153 , IT is now 110

 

[buckinducks]

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

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