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  1. ebbtide3673

    Cure #1, Smoking Temps, and Smoking Times

    Here are the temp readings I had from each of the 4 probes. Initial temp climb to 130 seemed to happen in a reasonable time...but then it appears to have stalled and/or, in the case of probe 4, slid a couple degrees back for several hours.
  2. ebbtide3673

    Cure #1, Smoking Temps, and Smoking Times

    Thanks - I did reach out and they checked around with several folks in their service center but were unsure.
  3. ebbtide3673

    Cure #1, Smoking Temps, and Smoking Times

    Awesome - Thank you for all the feedback. I've pulled half of them with ITs at 156 or above. (And definitely over 150 for about an hour) Based on pasteurization chart, sounds like I should be in good shape.
  4. ebbtide3673

    Cure #1, Smoking Temps, and Smoking Times

    It's 80% venison(one I shot last year and self processed) and 20% pork fat. I bumped the smoker temp to 170 this morning, at about the 13.5 hour mark. Everything is above 130 now, but it definitely took awhile to get there. As mentioned, at the 13.5 hour mark I still had at least one that was...
  5. ebbtide3673

    Cure #1, Smoking Temps, and Smoking Times

    Hmmm. So that leaves me a bit concerned. Doing a batch right now following this method - Waltons Seasoning + 1 oz cure per 25 pounds of meat. Had probes in a couple sausages and noticed that after 12-13 hours of smoking, the IT temps were in the 130s with 1 in the high 120s and 1 in the low...
  6. ebbtide3673

    Cure #1, Smoking Temps, and Smoking Times

    Thanks! Good to know. I have not typically added it but maybe I'll consider doing that in future batches. How do you determine when vs. when not to use ECA? I'm still wondering how long you can safely smoke at smoker temps of 120-150 if just using cure # 1 and not fermenting or adding an...
  7. ebbtide3673

    Cure #1, Smoking Temps, and Smoking Times

    Gotcha. So what I'm doing is not considered fermenting. Going back to what indaswamp said in the initial response, since I'm just using cure # 1 and not fermenting or adding an acidifier, what does that do to the timeframes for meat safety? How many hours would I be able to smoke at 120-150 and...
  8. ebbtide3673

    Cure #1, Smoking Temps, and Smoking Times

    Thank you, indaswamp! I typically use something like the Walton's H Summer Sausage Seasoning INGREDIENTS:Salt, Corn Syrup Solids, Dextrose, Spices (Including Whole Mustard Seed), Garlic Powder, Natural Spice Extractives. USAGE:Use 1.46875 lbs of seasoning plus 1 oz of SURE CURE to 25 lbs of...
  9. ebbtide3673

    Cure #1, Smoking Temps, and Smoking Times

    Curious - When smoking summer sausage using cure #1, I typically start out at 120 for an hour with smoke, 140-150 for 4+ hours with smoke, and then bump to 165-170 until finished. That got me wondering about how long sausage that uses cure number #1 can stay in the "Danger Zone" since it kills...
  10. ebbtide3673

    Summer Sausage - Pasteurization

    Gotcha. Appreciate that! Just trying to learn and have a deeper understanding of what's happening. I didn't ferment or add acid, just used the Waltons H Summer Sausage mix with Cure #1. That's a good tip about the probe. I placed a probe down through the top and up through the bottom of...
  11. ebbtide3673

    Summer Sausage - Pasteurization

    Cool and thank you! We typically cut them in half, vacuum seal, and freeze which allows us to take out as we're using them. More than anything, just want to make sure they're cooked enough and won't make anyone ill, which it sounds like is probably the case.
  12. ebbtide3673

    Summer Sausage - Pasteurization

    Smoked a 50# batch of summer sausage last night/today. Went for ~ 17 hours. At ~16 hours, I checked them and about 2/3rds were still in the 140 range while the other 1/3rd were ready to come off. (Several at the low end). I put the 2/3rd that were in the 140s back on for another hour. ITs seemed...
  13. ebbtide3673

    Summer Sausage - Smoker Temps and Food Safety

    Ended up going for ~ 17 hours. At ~16 hours, I checked them and about 2/3rds were still in the 140 range. (Several at the low end). I put them back in the smoker for another hour. ITs seemed to hold about where they had been when I checked, but based on the pasteurization table seems like they...
  14. ebbtide3673

    Summer Sausage - Smoker Temps and Food Safety

    Thank you, John! 🍻
  15. ebbtide3673

    Summer Sausage - Smoker Temps and Food Safety

    Thank you!
  16. ebbtide3673

    Summer Sausage - Smoker Temps and Food Safety

    Thank you!
  17. ebbtide3673

    Summer Sausage - Smoker Temps and Food Safety

    Hello! I've made summer sausage a dozen or so time, so have some experience but still very much a newbie. Started smoking a batch tonight and have been having some issues with the temps in my smoker. Started the smoke at 120 at 6:30ish and bumped to 150 around 7:30. When I did, I noticed a...
  18. ebbtide3673

    Summer Sausage Internal Temp

    Thanks! That said, why doesn't everyone aim for pasteurization vs a target temp? In essence, anything cured that's cooking long and slow with low temps will inevitably be pasteurized before hitting a target temp, correct?
  19. ebbtide3673

    Summer Sausage Internal Temp

    Had a batch of Summer Sausage in the smoker for about 13.5 hours. About half the batch already finished, but the other other half seems to be stalled at 150. My question is, I've seen people talk about final ITs of 152, 155, and in some cases lower but using the pasteurization table. Does this...
  20. ebbtide3673

    Summer Sausage Food Safety Question

    Thanks! Built it from rough cut cedar straight off the mill, ceramic tile sits on the bottom and leans against the sides to protect, and use two 20 amp heat elements connected to a thermostat/2-20 amp current driven switches(turned on and off by thermostat) to regulate the temp.
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