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venison summer sausage not coming to temp

post #1 of 7
Thread Starter 
Anyone else have issues with summer sausage/ salami not coming to temp? I had them in my smoker for 24 hours, and I couldn't them to get over 125. I checked temp with 3 different thermometers, my smoke trucked along at 160 +/- 5. My snack sticks turned out perfect, I judge can't figure out my ss? Plus it isn't the first time for S's.
post #2 of 7

Turn up the heat to 195º to 200º to finish your summer sausage off. I hope there is a descent pork fat content in there or it could be drying the meat after 24 hours in 160º temps. Might want to spritz the summer sausage to keep them from drying further.... let us know how it turns out.

post #3 of 7

What kinda smoker you using and what are you measuring the smoker temp with???

 

 

Craig

post #4 of 7

What Craig said, and if your sure of the temp, then bump it up 10 degrees to finish them off.

post #5 of 7

How many lbs of SS are you smoking? This can have a major affect on smoker IT depending on what kind you use. IE MES, Bradley Ect

125 IT at 24 hours....that could be asking for problems.

 

 

You can MAYBE....MAYBE save them if you hot water soak them at 180-190* water.

 

If you have any second thoughts, dont eat and just chock it up to a learning experience.  We all been there.

 

post #6 of 7
Thread Starter 

Thanks for the ideas, end up pitching the SS, it was only 15 lbs.  The outside was dry as saw dust wihile the middle was completely raw.  My smoker is home made, propane gas with a PID controller, my snack sticks came out perfect.  I am going to recheck all my thermometers and thermocouplers, and try it again next weekend.  I think I might do a couple turkeys to make sure everything is working properly, got a couple for $.49 a pound so I won't be out much.  The thing that really bothers me about the whole thing is my old smoker made out of a junk fridge that I had for about 15 years that was completely manual heat control, I made hundreds of pounds of SS and it turned out great, now that I have a new one that is completely automatic for heat control I can't make ss at all.

post #7 of 7
Quote:
Originally Posted by mac73 View Post

Thanks for the ideas, end up pitching the SS, it was only 15 lbs.  The outside was dry as saw dust wihile the middle was completely raw.  My smoker is home made, propane gas with a PID controller, my snack sticks came out perfect.  I am going to recheck all my thermometers and thermocouplers, and try it again next weekend.  I think I might do a couple turkeys to make sure everything is working properly, got a couple for $.49 a pound so I won't be out much.  The thing that really bothers me about the whole thing is my old smoker made out of a junk fridge that I had for about 15 years that was completely manual heat control, I made hundreds of pounds of SS and it turned out great, now that I have a new one that is completely automatic for heat control I can't make ss at all.


Sorry to hear ya tossed it but IMHO you did the right thing. Yeah it hurts your experience and your wallet but its better than getting sick your family and friends.

 

Yes check your thermo couples, if the get any moisture in thru the back it will ruin them. I been doing this along time and have found that a probe inserted into the meat can give you false readings. I use an instant read or just do the squeeze test.

 

Will be looking forward to your next batch.

 

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