Summer sausage weekend, and some ???

[bombo80]

I made 50# of venison summer sausage, this weekend. Didn't get any pics, sorry guys. You'll have to just look at the ones I already have in my picture album, in the gallery.

I used a basic summer seasoning kit, from Mandeville Co., in Minneapolis, MN. I also added a few extra seasonings, to kind of personalize it. I also use a lactic acid starter culture. The one I get is from Trumark, and is the formula 100, 20g. packet. Which makes 200 pounds of sausage. I had to find a grain - gram conversion chart, so I could weigh out the proper amount for a 25# batch. I used my reloading scale to do this. That's the reason for the grain - gram conversion chart.

I put it in the smokehouse @ 98* for 14 hours, then turned up the heat to 115*, and started one round of smoke. Then every hour I would turn up the temp, by 10*, until I got to a house temp of 165*. I then left it there until the IT of the sausage reached 150*, since I used pork in the venison. I then removed it from the house, and put it in tubs, and ran cold water over it, for 15 minutes, then let it sit in the cold water for 30 minutes. Then I emptied the water and repeated this process.

I brought one stick into work, and cut it up, and passed it around. It turned out really tasty

.

OK, here is my dilemma. I have run into this from time to time, at home, but never when I made sausage professionally. The sausage seems to grease out a bit, and is completely covered with a layer of it, when I remove it from the smokehouse.

My question is, what is causing this ?? Is the house temp getting to high ?? I have had this happen with the wieners and brats I made the week before. Needless to say, it is a pain to have grease all over the outside of all the sausage I make, and have to give them a hot bath to try and remove some of it.

Any suggestions or comments ?????

Thanks

 

[goat]

Sometimes that happens but not to the extent you are speaking of. Here is my smoking schedule: Hang SS to dry for 4 to 5 hrs, raise smoker temp to 120* and smoke for 3 to4 hrs, raise smoker temp to 170* for 3 to 4 hrs until the internal temp of the SS gets to 152*.

Perhaps you should check the calibration of your thermometers. They could be a little off causing you to melt the fat out of your sausage.

 

[richtee]

See Goat's reply, but another trick is the icewater bath. As SOON as you hit target temp, remove links to a cold bath. This prevents carry-over heat from taking the temps up higher, and fixes any fats on the verge of melting.

 

[bombo80]

Thanks for the responses. I may have to try a calibration of my thermostat and thermometers.

The fats have already exited the casing, prior to me removing them from the smokehouse. One of the summer sausages spewed like old faithful, when I pulled the probe out of it.