[/QUOTE]Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
View attachment 480791 2015-12-20 NON INTACT pasteurization table 001.jpg
This confuses me, because I use a good thermometer and adjust smoker upThe Masterbuilt smoker doesn't seems to have much radiant heat off the walls. When I smoke in the MES, it always seems to take longer than in my Stump's even with similar temperature profiles. My Stump's smoker has thick steel walls hold heat well.
JC
I’m not sure of how to correct this, let them go longer with less heat to the same temp 152 or should/ could I go lesser heat and lesser overal temp but within the guidelines and still have good sausage? I do not want the sausage to look or feel undercooked even if it is safe to eat. I guess I’m trying to figure out what’s the best target temp I can hold it there however long I need to let the chart.Great job on that andouille. I do agree with indaswamp, they got a little warm. Not bad though. All around a good job. I’d pull up a chair for sure.
To me , I don't see fat out . I max my temps at 165 . If needed , I'll give it a push right at the end by increasing the temp and closing the top vent with no smoke . ( mes 30 )I’m not sure of how to correct this,
My guess is no, but I can't answer that with certainty. I had that chart in some of my notes and just thought I would pass it on.Just wondering, I notice the above chart is the thermal death curve for salmonella. Is the curve the same for botulism ?
This confuses me, because I use a good thermometer and adjust smoker up
And down to temp rfisrdless of what the MES shows it to be.
Very nice color. Almost looks like cherry smokeGreat color on the andouille. Good job!