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Help, what am I doing wrong.

post #1 of 8
Thread Starter 

I made some summer sausage yesterday, using MES and hickory chips, beef mix 80/20

Ran smoker at 170 8 hrs, until int was 160. This is what i got, with fat on the outside, between casing and meat. They taste good, look good.  Just can't figure out why the fat is laying under the casing.

post #2 of 8

Start at a lower temp and gradually increase temps. Looks like whats called "fat out"... Look in the sausage forum and search summer sausage, lots of good information! Below is how I do mine and they come out great every time.

 

 

Place in a 120-130 degree preheated smoker no smoke for an hour to dry.

Apply heavy smoke and smoke at 135-145 for 4 hours or so.

Finish by raising temps to 165 degrees and cook until an internal temp of 152 is reached.

Remove and shower with cold water until internal temp is 120.

Hang at room temp for 1-2 hours until desires bloom is reached.

Place into a fridge for 24 hours.

post #3 of 8

You need an accurate Thermometer with an Over Temp Alarm or to babysit the smoker. Your smoker went well over 180°F for some length of time. What you have is called a " Fat Out " where the IT got so high the fat liquefied and separated from the meat. Still edible just a Low Fat sausage now. Scrape the excess away and enjoy...JJ  

post #4 of 8
Quote:
Originally Posted by Chef JimmyJ View Post
 

You need an accurate Thermometer with an Over Temp Alarm or to babysit the smoker. Your smoker went well over 180°F for some length of time. What you have is called a " Fat Out " where the IT got so high the fat liquefied and separated from the meat. Still edible just a Low Fat sausage now. Scrape the excess away and enjoy...JJ  

 

Agree 100%, never rely solely on the smoker readout they are NEVER correct. Mine is 15-20 degrees different depending on the outside temp.

post #5 of 8

We've all had it happen.  The Chef and StayHot have you going the right direction.

 

For sausage making, a good thermometer will become a trusted asset for you.  5 degrees can make a BIG difference for as long as we smoke/cook some of the sausages we make, like your SS.

post #6 of 8
Thread Starter 

Thanks everyone, next time, i'll take it lower and slower.

post #7 of 8
Quote:
Originally Posted by callmaker60 View Post

Thanks everyone, next time, i'll take it lower and slower.

Don't forget to check your therms for accuracy as well!

Let us know how it goes.
post #8 of 8
Thread Starter 

Yep, I'll let you know how the next batch turns out.

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