2nd Sausage--Summer

[scottma]

Trying out my first summer sausage.  Started with the LEM cured summer sausage kit that comes with 4 packs of seasoning with a packet of cure for each one as well as 12" by 1.5" non-edible fibrous casings. The packs get mixed with 5lbs of meat.

I used 3.5lbs of 80/20 ground beef and 1.5 lbs of ground pork.

Dissolved the seasoning and cure with 5oz of warm water.

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• scottma
• Jul 21, 2016

Mixed well it was very tacky and almost pulled off my gloves.

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• scottma
• Jul 21, 2016

I let it sit in the fridge for a few hours and then stuffed.

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• scottma
• Jul 21, 2016

My plan tomorrow is to set my MES to 120 and cook for 2 hours to dry it out then bump the heat to 140 with smoke for 2 hours and then bump the temp 10 degrees every hourl going no higher than 170 to an IT of 152.   I was going to put enough pellets in the amps to last about 4-5 hours.  

Does that sound right?

Thanks,

scott

 

[timstalltaletav]

Sounds like you've got the smoking plan covered. Might need some more pellets, mine usually takes a bit longer to hit 152°.

 

[scottma]

Thanks for the reply...I'll just fill up the tray with pellets just to be safe and have enough smoke.

 

[SmokinAl]

Sounds good so far!

Looking forward to seeing it come out of the smoker.

Al

 

[scottma]

Thanks Al.

Just went in the MES.  Will update later.

 

[dirtsailor2003]

Off to a good start. I usually run 6-8 hours of smoke when I do mine.

 

[driedstick]

Dang it man that looks good so far!!! Can't wait for the money shot. 

A full smoker is a happy smoker 

DS
 

 

[scottma]

Off to a good start. I usually run 6-8 hours of smoke when I do mine.

 
Dang it man that looks good so far!!! Can't wait for the money shot. 

A full smoker is a happy smoker 

DS
 

Thanks guys.  I'm looking forward to the end results. 

So they have been in for almost 7 hours and are at an IT of 124.  

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• scottma
• Jul 22, 2016

Do any of you flip them and hang in the opposite direction while cooking?

 

[driedstick]

Looking good so far,,,,,, Let them ride,,, just check each one for temp before pulling them

If your looking your not cooking LOL I know it's hard not to look,, I do it all the time LOL 

DS

 

[scottma]

 
Looking good so far,,,,,, Let them ride,,, just check each one for temp before pulling them

If your looking your not cooking LOL I know it's hard not to look,, I do it all the time LOL 

DS

Thanks.  LOL I had to squeak in one peak...HAHA

 

[BGKYSmoker]

Nice looking chubs there.

 

[scottma]

Thanks!!

Question...the one with the probe has been at 124 for almost 2 hours....does that make sense?  I have the smoker temp at 170.

 

[BGKYSmoker]

 
Thanks!!

Question...the one with the probe has been at 124 for almost 2 hours....does that make sense?  I have the smoker temp at 170.

The ends of the probe do the readings. Fat can cavitate near the ends and give false readings. Move the probe to a new spot.

 Careful with the temp so you dont have a fat-out

 

[scottma]

So I moved it to another and used my instant read and I'm at 126 on both.  I guess its just taking way longer than I thought it would.  I just set the alarm on my maverick for 152 and i'll let it ride.  Temp is at 165.

 

[crazymoon]

SM, Have patience and don't be tempted to bump your temp any higher than 170. Looking good so far !

 

[timstalltaletav]

Yep, don't push things. I've had smokes go 12 hours at times to hit 152°. Like everything with smoking... it's done when it's done.

 

[scottma]

 
SM, Have patience and don't be tempted to bump your temp any higher than 170. Looking good so far !

Yep, don't push things. I've had smokes go 12 hours at times to hit 152°. Like everything with smoking... it's done when it's done.

I know..I know..LOL I'm coming up on 11 hours and just hit 135.  Smoker temp is staying right around 160.  Smokes out so i closed up the vents to keep the temp more steady. 

 

[scottma]

Got a pot of water dialed in to 160 degrees they're taking forever and i don't have all night.  14 hours in the smoker and i was at 138 IT.  30 minutes now in the water and I'm up to 152.  

Into an ice bath till 100

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• scottma
• Jul 22, 2016

Hanging out in the fridge overnight.

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• scottma
• Jul 22, 2016

Is the loosening of the casing from not packing them tight enough?  They held a good shape other than the air in there.

Money shots tomorrow. 

Scott

 

[crazymoon]

 
Is the loosening of the casing from not packing them tight enough?  They held a good shape other than the air in there.

Money shots tomorrow. 

Scott

Scott, Did you allow the SS to bloom after the cold water bath?

 

[scottma]

Final pics...had a few slices and I'm happy with the taste.  First time having summer sausage so I wasn't sure what to expect. 

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• scottma
• Jul 23, 2016

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• scottma
• Jul 23, 2016

Thanks for the tips everyone.

Scott