Philly Cheese steak with pepper jack

lothar1974

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Jul 22, 2014

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49

MN

• Apr 26, 2015

• #1

After seeing the great job c farmer did I decided to try. Sorry for the lack of Q view but I was solo for most of this.

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• lothar1974
• Apr 26, 2015

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• lothar1974
• Apr 26, 2015

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• lothar1974
• Apr 26, 2015

Currently on the Mes40, been on for 2 hours to dry then up to 140 with hickory smoke.


Finished!

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• lothar1974
• Apr 27, 2015

Never had sausage take so long, will get a shot later today or tomorrow of one cut open. I tried one, it was juicy and had good flavor.


** Looking for input** I started these out at 135 to dry for about 1.5 hours or so at about 1 PM Saturday. Bumped up every 1.5 hours by 10 degrees. At like 9 PM I was up to 175 temp for the smoker. The temps for my sausage never got above 149, I had 2 Chef Alarms going in 2 different sausages and used 2 differnet Thermapens to tak temps. All temps matched. The only thing I can think of was my MES was actually hitting the temps I set it to? Hoping for some input. Thanks!!

 

Last edited: Apr 28, 2015

b-one

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Aug 31, 2014

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• Apr 26, 2015

• #2

Nice looking sausages!

 

crazymoon

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• Apr 27, 2015

• #3

L74, Looks good ,please show us a finished product shot !

 

lothar1974

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Jul 22, 2014

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• Apr 27, 2015

• #4

So these have been on since 1 pm yesterday. Been at 149 degrees internally forever. Never had sausage take this long? Is this normal?

 

pc farmer

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• Apr 27, 2015

• #5

Lothar1974 said:

So these have been on since 1 pm yesterday. Been at 149 degrees internally forever. Never had sausage take this long? Is this normal?

Click to expand...

What smoker temp?

I would bump to 170 to get them finished.

 

lothar1974

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Jul 22, 2014

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• Apr 27, 2015

• #6

Smoker has been at 175 since at least midnight last night.

 

pc farmer

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• Apr 27, 2015

• #7

WOW.    Are you sure of the temps?

Using a mav or similar?

 

lothar1974

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Jul 22, 2014

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• Apr 27, 2015

• #8

Yeah using two chef alarms and checking with two thermapens as well. Temps all match. Smoker is pretty full and I know volume can make a little difference but man.

 

lothar1974

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Jul 22, 2014

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• Apr 27, 2015

• #9

Poaching these to finish. They look good, but just seems way too long.

 

driedstick

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• May 3, 2015

• #10

SO????? how did they turn out??yep I would have pulled at 149 then poached like you did,,,I wonder what was up with the smoker?? Did you double check the temp of the smoker with one of the other therms I do not trust my MES30 factory therm I use a designated one just for the smoker it self

DS

 

lothar1974

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Jul 22, 2014

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MN

• May 4, 2015

• #11

Sorry all, been swamped at work and home. I actually haven't tried them yet.  I gave some to my neighbor though and he said they were really good.  I will be making some this week.  As for my smoker, gonna test the temps this weekend and see if the heating element is bad or something. 

 

larryp

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Apr 29, 2015

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Ontario, Canada

• May 4, 2015

• #12

Nice! Philly Cheese Steak sausage sounds like something I'm definitely going to have to try.

 

lothar1974

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Jul 22, 2014

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• May 28, 2015

• #13

I called MasterBuilt and told them about my temp issue, even though I am well beyond my 90 day warranty they sent me out a new heating element.  The lady on the phone was very nice (wish I could recall her name) she looked up my info and said I hadn't had my smoker for a year yet said she would get me one out right away.  I was very surprised and pleased.  To me that was top notch service!