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Fat Out

post #1 of 2
Thread Starter 

I have been reading the threads about fat outs and see that this happens when you increase the temperature to 180 degrees.  If when making summer sausage you never raise the temperature above 170 degrees is it still possible to have a fat out?  Approximately how long will it take to reach an internal temp of 152 degrees.

 

Bones

post #2 of 2
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Originally Posted by Bones1948 View Post

I have been reading the threads about fat outs and see that this happens when you increase the temperature to 180 degrees.  If when making summer sausage you never raise the temperature above 170 degrees is it still possible to have a fat out?  Approximately how long will it take to reach an internal temp of 152 degrees.



 



Bones


 



Not that I know of....... Sometimes you will see moisture on the sausage and it may look like fat out........ Reaching 152 degrees will depend on how much and how large the summer sausages will be. A packed smoker with 2 inch diameter sausages can take a long time around 18 to 22 hrs
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