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summer sausage help

post #1 of 5
Thread Starter 
I smoke summer sausage yesterday and today. It took about 24 hours for 3 sticks to get done. The other 6 are not cooking as well. They seem to be stuck at about 140 degrees. They have been cooking about 27 hours. I had to work today and now the misses has stuff to do. I didn't want to leave the electric smoke plugged up and going with no one there to watch it. Since this is cured can she in is them when she gets home or are they just ruined?
post #2 of 5

You can poach them in hot water at 170 degrees until 155 internal temp to finish. They should be okay if left in the fridge until you can finish them.

post #3 of 5
Your sausage should be fine "AS IS".... below is a pasteurization table... If the center of the sausage is at 140 deg. F, and has been there for 12 minutes, as the FDA pasteurization table shows, it is fine to eat.....
NOW, that being said, it may look a little rare but it has been pasteurized.....



Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
post #4 of 5
Thread Starter 
Man you always come through with good info David. I really appreciate all of your help
post #5 of 5
Quote:
Originally Posted by Red Dog View Post
 

You can poach them in hot water at 170 degrees until 155 internal temp to finish. They should be okay if left in the fridge until you can finish them.

Definitely the way to go!  

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