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Philly Cheese steak Fatty HELP

post #1 of 13
Thread Starter 

Question. 

 

Philly Cheese Steak Fatty has been on the smoker 260-275* for 2 hours and 45 minutes. When I cut into the Fatty the sausage still looked pinkish-redish.  Is this normal or should it look greyish?

post #2 of 13
Did you take a temp of it? It should be done thou.
post #3 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Did you take a temp of it? It should be done thou.

180-185
post #4 of 13
at that temp (with an accurate therm)... it's more than done.... color doesn't bother me if accurate therm says it's done ...
post #5 of 13
Yup. Its done
post #6 of 13
Thread Starter 
I had used my maverick 733. My concern was when I inserted the probe, I took the internal temp of the cheese steak. I also had a jalapeño popper fatty that reflected the same IT. So the probe went through the sausage into the "filling". However, as long as you say it was done. It was kindz of a moot point anyway, they disappeared as soon as I cut them in portions. I hope they don't get ill. devil.gif
post #7 of 13

Was the whole interior Pink--Red, or mostly the outer portion??

 

Sounds like it could be your Smoke Ring.

 

 

Bear

post #8 of 13
Thread Starter 
 

 

Quote:
Originally Posted by Bearcarver View Post
 

Was the whole interior Pink--Red, or mostly the outer portion??

 

Sounds like it could be your Smoke Ring.

 

 

Bear

interior was darker (grey). It sure tasted done. Thanks to everyone for your responses. Wasn't sure if I had everyone eating raw sausage. But after reading replies, I feel safer now. Thank you, Thank you, Thank you

 

Jalapeno Popper Fatty

 

Jalapeno Popper Fatty

post #9 of 13
Thread Starter 

Philly Cheese Steak...

 

Philly Cheese Steak Fatty

 

Philly Cheese Steak Fatty

post #10 of 13
Looks Damn good to me
post #11 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks Damn good to me

twas my first time making Fatties. Was told my atomicsmoke that it was a rite of passage. LOL. He wasn't kidding. It was very delicious. 

post #12 of 13

Yup---I would say that's a smoke ring.

 

Here's one of my favorites, and I'm seeing about the same thing:

 

http://www.smokingmeatforums.com/t/110401/first-qview-philly-cheese-steak-fatty

 

 

Bear

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Yup---I would say that's a smoke ring.

Here's one of my favorites, and I'm seeing about the same thing:

http://www.smokingmeatforums.com/t/110401/first-qview-philly-cheese-steak-fatty


Bear

thank you Bear
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