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Sausage ??

post #1 of 3
Thread Starter 

I have some summer sausage in the MES and had the internal temp up to 147 deg, had some projects going and let the damn MES run out of time.  The meat dropped 3-4 deg before I noticed and restarted the MES.  Now the internal temp is 142-145, so is that good since I have been running the MES since 10:30 last night.  I brought the temp up to 150 before going to bed and started increasing it this morning.

post #2 of 3

Assuming your Summer Sausage has cure in it, an IT of 145 to 155°F will give a good product. The best technique for time on an MES is to hit the time button and then the Minus button. It sets the timer to run 24 hours. No chance of it turning off before you are ready to shut down. Meat RARELY take the time specified in a recipe or in somebody elses post or X hours per Pound. Setting to 24 hours covers your Butt no matter how long the meat takes...JJ

post #3 of 3
Thread Starter 

Thanks JJ, it was a commercial mix and did have the cure added., shortly after the post it started gaining again and I pulled it at 151 deg.  Added time once thinking it would be done but not enough as I was surprised at how long this batch took.

 

Gary

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