Ok folks finally got home from work and have some more pixs , Finally got sticks up to temp late last night ,thanks for the in put , never had to use additional heat source but I might need to think of a "back up plan" in the future. The oven would have been a great plan as well but I couldn't fit it all in . I stopped monitoring the site once I was getting so close to 152 thanks for the help!
Now here is some additional info These stix were not ice bathed I have never done it before nor has my "teacher " who I learned from or my grandfathers (both) , I am not saying its bad or good I have just never done it ,I did one stick last year and marked it and saw no difference in final product .
Here is another point , grew up in southern Ill and everybody I made sausage with up there (several different farms ) all hung the sticks either in the smoke house or in a shed or cellar for several weeks to dry out before wrapping and freezing . I follow suit with that process and will hang these in my drying chamber ( basement ) until they loose about 25 percent of their weight or until the consistency is what my family likes to eat . It is harder than a fresh stick but again that is my personal preference .
Not saying I am right or wrong on any of these processes it is just what people I know have done for years and it is the sausage I like to eat and am proud of it when I break it out for folks .
Sticks lost little more than 1/2 lb in smoke house they weighed right at 2 .5 when stuffed
Plenty of mustard seed and red flake pepper !!!!
Last years sausage is on the right (I always save a stick for ref) that is the consistency I am looking for
I use the tag to write down the weight each week as a reference and I go buy feel till it is were I want it .