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Going to try Venison SS this weekend - Page 2

post #21 of 31

Sausage always has a stall temp. If you dont get a stall then your to high in the heat dept.

post #22 of 31
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

I sometimes bump to 190˚ or 195˚ to encourage them to quit loitering & screwing around in my smoker!

 

 

Bear



 yahoo.gifI love it!!

 

Just FYI I dropped the meat thermo down in the vent and left it there for a few min to see what it said the inside temp of the MES was and it was reading 2* lower than the MES.  So at least I know that the box is about what it is supposed to be as far as temp goes.

 

As a side note I just had eggs and some fresh venison breakfast sausage and it was awesome.  Great way to start the day.  Hopefully when I get home from work there will be 25# of SS in the freezer.  I will make sure she gets some pics before they get packaged...

 

Thanks again for all the help!

 

Phil

 

post #23 of 31
Thread Starter 
Quote:
Originally Posted by nepas View Post

Sausage always has a stall temp. If you dont get a stall then your to high in the heat dept.



Thanks for that Nepas.  Reasuring...

 

Phil

 

post #24 of 31

Sorry I missed this thread until now.  Hopefully you got the bugs worked out.  I thought one of your thermometers had to be off, but you proved that wasn't the case.

 

Did you have probes in any sausages on lower shelves, and did those show higher temps?  If so, I think you are losing too much heat out your exhaust vent.  You can close that down some after taking out the AMNS without worrying about creosote.

post #25 of 31
Thread Starter 

Just called my wife and had her check the bottom ones.  They are all at 140* and the ones on the top shelf are at 145*.  We just passed the 24 hour mark with them.  She is going to pull the AMNS out just to make sure that there is no more smoke and close the top vent most of the way and bump the temp up to 195*.  Hopefully this will get them done in a few more hours, not that I really feel the need to rush them, but at this rate it will be all night again before they are done...

 

Phil

post #26 of 31
Thread Starter 

My wife called a little while ago and said that the sausage is DONE!  25.5 hours later it is all finished.  She bumped the temp up to 195* and close the vent on top about 3/4 and the temp of the sausage went from 147* to 156* in about 30 or 40 min.  Can't wait to get home and try a slice!  I may have to sneak out of work a bit early!

 

Phil

post #27 of 31

I await your taste test.

 

110.gif

 

Bear

post #28 of 31
Thread Starter 

They are Awesome!  Totally worth the wait.  Here are a couple of pics.  I wanted a few more of the prep buy my wife was tied up with the kids most of the time.

 

IMG_5082 [50%].JPG

 

IMG_5094 [50%].JPG

 

IMG_5104 [50%].JPG

 

IMG_5126 [50%].JPG

 

 

IMG_5127 [50%].JPG

 

post #29 of 31

Holy Shoot "skdvr"!

 

No wonder they took so long!

 

I don't remember you mentioning the size of those babies, and the whole time my old one-track brain is thinking "SS" was Smoked Sausage, instead of "Summer Sausage".

I should have known!

 

They would take long !!!!

 

They look great too !!!!

 

As we used to say in the old days, "My fault there, 3rd baseman!"   head-wall.gif

 

Congrats,

Bear

post #30 of 31
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Holy Shoot "skdvr"!

 

No wonder they took so long!

 

I don't remember you mentioning the size of those babies, and the whole time my old one-track brain is thinking "SS" was Smoked Sausage, instead of "Summer Sausage".

I should have known!

 

They would take long !!!!

 

They look great too !!!!

 

As we used to say in the old days, "My fault there, 3rd baseman!"   head-wall.gif

 

Congrats,

Bear


Sorry for the confusion...  Thanks again for all the help!

 

Phil
 

 

post #31 of 31

Very nice.

 

Oh and if you need some help eatin em just gimme a shout.....

 

..drool.gif

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