Not sure what went wrong here. Made a batch of summer sausage last weekend with same recipe I've used before except decided to ferment the sausage rather than use Fermento. Used the recommended amount of FL-C and fermented for 24 hours in 85% humidity at 86 degrees. All looked fine, so into the smoker they went. 130 degrees for an hour and then gradually raised temp to 170. Smoked for 12 hours to IT of 150. Problem is the sausage started to render the fat and although the taste is excellent, they are a little dry and somewhat shrunken. Same method of smoking as I always have, but never had them shrink and dry out. Any thoughts?
Summer sausage fail
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Do you use a couple of probe thermometers stuck in the summer sausage while it is cooking to monitor the internal temp ? Thats what I do on mine. The fat should not render unless you hit 170* or the bottoms of the chubs are too close to the heat source.
Below is a pic showing probes.
Well I'm just stumped
All this time spending talking could be time spend making more
Well I will report back to you how my SS comes out with FLC this weekend then. I've got 10 lbs of meat chopped and curing in the fridge. Planning on stuffing and hanging to ferment tonight and then smoke in 24-48 hours. Hopefully better results but we'll see.
Sounds almost like a loss of too much moisture may have caused the shrinkage. I would say go back to using the fermento or use some non-fat dry milk in the mix. That will retain the moisture and binding capabilities. I use either of them in mine and haven't had any issues except when I didn't do the ice bath.
I think the general rule of thumb is 152*
I always take mine to 165* ,but very slowly until right at the end after the stall.
Let me know how it comes out and what temps you smoke it at. 24-48 hours is a long smoke.
Will they get up to IT in 8 hours? Mine took 12 hours and seemed like the smoker temp may have been too high.