Today was breakfast sausage, snack sticks and Summer Sausage day. Tomorrow is smoke day.
Went well today.
Went well today.
Nice work, and a lot of it.
Your buddy is correct. And technically according to the USDA pasteurization charts, you can smoke to 136*F Internal temp. and hold for 30 minutes and you will achieve a LOG5 reduction in pathogens....i.e. - safe to eat. I hold for 1.5 hours just to be safe and make sure links hanging in all corners of the smokehouse have achieved this temp. It is a LOG7 or higher reduction in pathogens at this point. I get no fat out. and the sausages are safe to eat.My buddy said, no, 148 is your target because after that you are emulsifying the fat instead of having that nice fat chunks in summer and snack sticks
i'v been thinking of making snack sticks, i don't have a meat grinder.
don't have a stuffer i believe my smoker can go to 120.Do you have a stuffer ? You can buy already ground meat... Do you have a smoker that temps will go down as low as 120 degrees ?
I have no idea what log reduction means....never heard the term. What is "log"?Here ya go...Dave Omak use to work in a commercial meat packing plant....
https://www.smokingmeatforums.com/threads/pasteurization-times-and-temperatures.302750/
LOG is short term for Logarithmic scale. LOG5 reduction means that 99.999% of pathogens have been killed. LOG7 reduction means that 99.99999% of pathogens have been killed....I have no idea what log reduction means....never heard the term. What is "log"?