temp question

Discussion in 'Sausage' started by deerjackie, Jan 16, 2010.

  1. deerjackie

    deerjackie Fire Starter

    how long should i hold summer sausage at 156 internal once it reaches that temp?
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    All you should have to do is get it there. You want to pull it at 156 according to the directions I have on the sausage.
     
  3. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    yeah pull as soon as it reaches 156
     
  4. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Pull it as soon as it reaches that temp and give a cold water shower or ice to stop the temp form rising once you pull it.......Good Luck
     
  5. I pull mine at 152*-154* never had a problem.
     
  6. brohnson

    brohnson Smoking Fanatic

    Yep, what they all said!
     
  7. nickelmore

    nickelmore Smoking Fanatic

    I think most call to shower it in cold water until the internal temp is around 100 or so. This stops the cooking process. Hang at room temp to bloom.

    I did not understand what the heck bloom was but it does make sausage look good.
     
  8. tigerregis

    tigerregis Meat Mopper

    Bloom is the colour that develops when beef is cut on the block. It is the combination of oxygen and hemoglobin that produces it.
     

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