Summer Sausage please help

Discussion in 'Sausage' started by armin, May 16, 2014.

  1. armin

    armin Newbie

    Hello everyone,

    This is my 1st time posting here and I am in need of quick help :)

    Last night (I know, bad timing) I started to smoke a batch of 4 summer sausages that were curing in the fridge for 3 days (and a half). I used natural casing and the standard recipe mix. The 1st smoking phase at 130F went well, the sausage was nice (exactly 80F internal temp, casings were dry/sticky) and ready for the smoke so I applied smoke and increased the smokehouse temp to 160F waiting for the sausage to reach 140F... (that never happened untill 4:30 am the sausage had about 122F) I raised the smokehouse temp to 170F and now it reached 140F after about another 2h.... I added water in the pan to prevent casing from overdrying and raised the temp to 178F waiting for the sausage to reaach 155F.

    My question is, do you think the sausage is still OK to eat after such a long time at 122F (about 4 1/2h)? And the other question is how do you adjust temperature when smoking in the evening and outdoor temp varies drastically from one hour to the other? Is there a chart or a technique? Usually I never had problems smoking and I made great ham, sausage and so, but now.... I have no idea what happened and everything sort of went off... but I heard people smoking cured summer sausage for over 10 hours....

    What do you think? What is your expert opinion on my batch?

    Thanks a lot,

  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sorry I missed this............Did the meat reach an internal temp of 155? Any pics? Always use a remote therm in your smoker and place the probe around the area where the sausage is and another probe in the sausage so you can monitor both temps

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