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FIRST TIME SMOKED VENISON/PORK SUMMER SAUSAGE HELP!

post #1 of 3
Thread Starter 

Hello gang,

 

i have a OBS and bought a package of jalepeno summer sausage by Hi Mountain to try with last years deer and some pork. I may have made a huge boo boo but help me out if you dont mind.. after mixing and following the directions to a T here is what happenend during the smoking process

 

6:00pm -- 1 hour at 140 degrees to dry the sausage to the touch

7:00pm --1 hour with hickory smoke at 160 degrees

7:30pm-- 30 minutes with hickory smoke at 180 degrees

8:00pm insert digital temp probe in the center of the sausage and crank to 200. (roughly 3"x20" long)

 

from 8:00 til 12:00 (mignight 4 hours) it went from 125IT to 130ish in the first hour and it stalled for the remaining 3 hours.

 

i removed from the smoker, and threw them in the refrigerator.

 

so are they ruined?

can i cut them up into patties and fry them?

can i eat them since it was 130IT for 2 to 3 hours?

 

suggestions maybe i can do something in the oven to "make sure"

 

i dont want to mess up the next batch so im going to do a small one next.

 

thanks in advance for the advice

 

Chris

post #2 of 3

I'm no expert but the cure in the mix should have kept them safe.  I would think either poaching or in the oven till they reach 165 IT and they should still be fine.  I did some last weekend and had them in the smoker for 14 hours before they reached 165 IT.

post #3 of 3
Thread Starter 

that makes me feel a little better about the situation.. i apparently had too much in the cabinet at once with a combo of not leaving them in long enough.

 

i will probe one in the oven until it reaches that point and see how it ends up

 

thanks

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