Summer sausage stall!

dirtyduc83

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Jan 2, 2015

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Seattle, WA

• Oct 19, 2015

• #1

I've had some casingless SS smoking for close to 18 hrs now and it's been stuck at 137 for nearly 4 hrs! Smoker has been set at about 160 as the MES fluctuates about +/- 15 degrees as it cycles and I'd like to avoid fat rendering. There is a small bit of rendering in the drip pan currently. I took two chubs out due to frustration and put in sous vide at 154 to bring up to temp. The log with the probe is still in the smoker along with some salmon.

Any ideas what could be causing it to stall for so long? Checked temp probes against boiling water and my instant read and all is good with accuracy of the Mav.

Will add some q-view when it finally gets done!

 

dirtsailor2003

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• Oct 19, 2015

• #2

The low temp of your smoker. When I do 3" summer sausage it takes me the better part of the day to do it. I start at 100, then bump the temp every hour ten degrees until the smoker gets to 180. Then leave it there until the sausages are done. If you set your smoker to 180 you won't render fat out.

Using that method I have had summer sausage take anywhere from 8-16 hours. Some of it depends on the moisture of the mix and other factors like wind, etc.

 

Last edited: Oct 19, 2015

dirtyduc83

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• Oct 19, 2015

• #3

Thanks DS. I'll bump up to 180 and see how it goes. I was under the impression I wanted to keep the peak temp at or under 170. If I set to 180, my MES will likely spike to about 195 each cycle.

 

dirtsailor2003

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• Oct 19, 2015

• #4

Anything below 180 is fine. Above 189 and you'll start rendering fat. The spikes probably will be okay as it doesn't last long.

 

boykjo

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• Oct 20, 2015

• #5

A full smoker will also contribute to a stall

 

driedstick

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• Oct 20, 2015

• #6

DirtyDuc83 said:

Thanks DS. I'll bump up to 180 and see how it goes. I was under the impression I wanted to keep the peak temp at or under 170. If I set to 180, my MES will likely spike to about 195 each cycle.

Click to expand...

Well???? How did the come out??? Hope all is good

DS
 

 

daveomak

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• Oct 20, 2015

• #7

Closing the exhaust, once you start the cooking process, will allow the meat temp. to rise... It "almost" eliminates the evaporative process that is part of the "stall".....

I do that when smoking butts.....

 

dirtyduc83

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Jan 2, 2015

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Seattle, WA

• Oct 20, 2015

• #8

Thanks for all the tips guys! I finally got it up to temp after bumping up the heat and partially closing the vent. 

Not the greatest looking stuff but pretty tasty. I'm going to increase the amount of dried buttermilk next time as I didn't get the tang I was hoping for. 

AMZN_2015-10-19_19-28-13.jpeg

• dirtyduc83
• Oct 20, 2015

 

• 

Reactions: poacherjoe and crazymoon

driedstick

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• Oct 21, 2015

• #9

Looks great from here!!! Nice job

A full smoker is a happy smoker 

DS