Save the summer sausage?

bill ace 350

Master of the Pit

Original poster

Dec 28, 2013

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1,857

• Sep 17, 2017

• #1

Mixed, stuffed 10 pounds of summer sausage and cured(#1)  for 30 hours.

Just put it in the smoker a few hours ago.

Just had a situation come up where I won't be able to keep an eye on it tonight.

Is it safe to pull it, cool it and finish bringing it up to proper internal temp tomorrow or the next day?

Appreciate any advice.

 

tropics

Epic Pitmaster

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Jun 25, 2014

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Attleboro,Ma

• Sep 17, 2017

• #2

If you can put it in the oven at the lowest setting it should take a long time to finish

Richie

 

BGKYSmoker

Nepas OTBS #242

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• Sep 17, 2017

• #3

Do what Richie said, most ovens can go to 160 (elect) gas may still get to hot. Not a good idea to pull, cool and finish later.

How long has it been in the smoker? If you have one of those 20qt elect turkey roasters you can hot water them at a temp of 160* until you get your meat IT at 152* Better than tossing 10lbs.