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Summer sausage questions

post #1 of 8
Thread Starter 

I have a mes 40.  I made a batch of summer sausage last night and put it in the smoker at 120 for two hours and them raised it up to 160 for two hours then 175.  This was at 8;00 last night.  It is now 145 and the meat is just now hit 160.  The sausage is in casings and I did use smoke.  Does these temps and time to fix seem right

post #2 of 8
Thread Starter 

to be clearer on my post.  It is now 145 in the afternoon

post #3 of 8

That seems like an awfully long time. Are you sure your thermometers are accurate? Have you checked them in boiling water?

post #4 of 8

If the SS is at an IT of 160?  Pull it and let it go to bloom at room temp

post #5 of 8

What size casing did you use? I used a 4"casing to make mortadella and it took a long, long time, I have decided from now on to smoke to an IT of 135 and then poach to an IT of 152, to cut down on processing time

post #6 of 8

That  does seem like a long time

 

I hope you caught Nepas post in time

post #7 of 8
Thread Starter 

i pulled it and it came out great just seemed like a long time

 

post #8 of 8

Glad it worked out well, now bring on the Qview yahoo.gif

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