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Summer Sausage Question (Update with QView)

post #1 of 17
Thread Starter 

I made elk summer sausage last night/ this morning.  I had 2/3 very lean elk and 1/3 pork.  I stuffed 11 casings:

 

IMG_20110710_110138.jpg

 

I put in the smoker @ 6:00 PM at 125 for an hour, then smoked at 125 for 3.5 hours.  It was 10:30 and I wanted to get some sleep so I put them in the oven @ 170 and checked internal temp every couple hours.  At 6:30 AM this morning, they were still only at 127 internally.  

 

Does this seem really long????

 

I mean, i was going on 12 hours and only at 127 internally.  Let me know your thoughts.

 

FYI, my smoker is in my profile pic and maintains a steady temp, and my thermometers are accurate (tested).

post #2 of 17

That does seem off to me. How did you have them placed in the oven? Was there a gap between all of them or was it a big pile?

 

Just out of curiousity, why did you keep them at 125* for so long? I usually start at 100* for an hour and then bump the smoker up 10* every 30 minutes until I get up to 180* and then hold that until the summer sausage hits 160* IT.

post #3 of 17
Thread Starter 

I had them spaced out in the oven with none of them touching.

 

I usually use a propane burner, but being 90 degrees outside, i cant keep it low enough, so I used an electric hot plate instead and that is as hot as it would go.  So I figured instead of interrupting the process, i would just finish the smoke at 125, and finish in the oven.  so basically the only reason was that I couldn't go higher. 

 

I will do a q view, as it turned out good, just wondering if these times are unheard of.

 

Do you think because I didnt raise the temp over 125 for the first bit, that that didnt help it along?

post #4 of 17
Quote:
Originally Posted by bloc004 View Post

I had them spaced out in the oven with none of them touching.

 

I usually use a propane burner, but being 90 degrees outside, i cant keep it low enough, so I used an electric hot plate instead and that is as hot as it would go.  So I figured instead of interrupting the process, i would just finish the smoke at 125, and finish in the oven.  so basically the only reason was that I couldn't go higher. 

 

I will do a q view, as it turned out good, just wondering if these times are unheard of.

 

Do you think because I didnt raise the temp over 125 for the first bit, that that didnt help it along?



 

Was there a lot of connective tissue in the ground meat? I am also wondering if the cycling of the oven element might have something to do with it.

 

No, I was just curious why you held it at that temp for so long. I thought I might learn something new. biggrin.gif

post #5 of 17
Thread Starter 

The oven element could have been an issue, but I am not to sure I understand what that issue is.

 

Here is the Q View, just tried some and it tastes great, has great color and great texture, so it doesnt really matter, just trying to figure out why it would take so long.  This is my first summer sausage run.

 

 

6 lbs of very lean elk, 3 lbs of pork shoulder, 2 packages of LEM summer sausage mix.

IMG_20110710_101812.jpg

 

Half mixed with High Temp Cheddar

IMG_20110710_102123.jpg

 

Half Mixed with Jalepenos and High Temp Pepper Jack

IMG_20110710_103819.jpg


Stuffer

IMG_20110710_103829.jpg

 

Stuffed and ready for a good night sleep.

IMG_20110710_110138.jpg

 

Hanging out in the smoke, all Hickory for 3.5 hours @ 125 degrees.

IMG_20110711_193412.jpg

 

After 3 hours hou smoke and 7.5 hours in the oven, brought to temp in a pot of water on the stove top, then put into an ice bath.

IMG_20110712_065540.jpg

 

This was the transition log from cheddar to jalapeno pepper jack, so there is a little bit of everything in this one.  Very pleased with the results!!!!

IMG_20110712_112539.jpg

 

 

post #6 of 17

I am confused about something. Did you eventually take them to proper temp or did you call it quits at 127* IT?

 

Edit: Nevermind. Just saw the comment about taking them to temp in the pot.

 

Oven elements cycle and don't supply a steady constant temperature when cooking.

post #7 of 17

They sure look good!

post #8 of 17

Look great!  Is that a homemade recipe or store bought?  I have been tempted to try one of the store bought summer sausage kits but have not found a REALLY good kit from the store bought stuff......(snack sticks etc).....

post #9 of 17

It certainly looks good!!!

 

And a nice bit of BearView in the end !!!

 

 

Thanks for showing,

Bear

post #10 of 17
Thread Starter 

It is store bought LEM Recipe packet.  I have been pretty pleased with their stuff.  The nice thing about the packets (that I buy) is they have the cure measured out for you.  I will eventually begin venturing out and adjusting it to my liking, but it is a good way to learn in the beginning.  I figure I will get the cooking methods down and then when that is automatic, begin playing with recipes.

post #11 of 17

Looks Great to me...

post #12 of 17
Quote:
Originally Posted by bloc004 View Post

It is store bought LEM Recipe packet.  I have been pretty pleased with their stuff.  The nice thing about the packets (that I buy) is they have the cure measured out for you.  I will eventually begin venturing out and adjusting it to my liking, but it is a good way to learn in the beginning.  I figure I will get the cooking methods down and then when that is automatic, begin playing with recipes.



Looks awesome, I have not tried the LEM ones but will surely try this one!!!  Thanks!

 

post #13 of 17

Look's great to me. icon14.gif

post #14 of 17

Looking good!!

 

  Craig

post #15 of 17

looks great....................  icon14.gif      the cheddar and jalapenos seem to be a favorite in my kielbasa according to my friends........... I bet your summer sausage was awesome......................

post #16 of 17

Nice looking SS. How is the high temp cheese. Is it like real cheese?

post #17 of 17
Thread Starter 

The cheeses tasted great, I really liked the pepper jack.  Yes they taste like real cheese.  I got them from Butcher & Packer

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