Can Anyone Give me a quick answer to this question?

[CajunChris]

If I have been smoking sausage (with cure 1), didn't have enough time to get it to 152 IT....I can still pull it early say at 120 degrees...if I know it is going to be cooked when used...correct? Similar to some hillshire farms sausage that is not fully cooked but still smoked. Can anyone hit me back? thanks a lot.

 

[CajunChris]

in other words the sausage will be sliced and cooked upon usage to easily get to 165, I will not be eating it at its 120 degree state.

 

[chopsaw]

Chris , for safety reasons you should get it to a safe finished internal temp . Even if you have to do it in the oven or bump your smoker temp if you can't wait .

 

[CajunChris]

yea thanks, i'm just gunna sous vide it to 155, I have never done that before, I just didn't want the sous vide to make a massive texture change to the sausage...hopefully it doesnt' but that's what ill do. Thanks.

 

[CajunChris]

I knew I should of started earlier! haha made some good looking Andouille but only got it to about 125....so anyways this will be a good experiment at least, finishing it sous vide to 155. Ive worked in NO and eaten almost every andouille in the vicinity haha...so I'm picky about my douille. It looks great...hope the texture holds up...well see tomorrow. Wish me luck.

 

[pc farmer]

daveomak has a pasturation table. I cant find it right now. He should see this.

 

[CajunChris]

Thanks, i actually had the pasterization table and times was just curious if the sausage could be pulled before the safe temp...if i knew it was going to be cooked to 165 later on. Similar to bacon...which is smoked but not fully cooked.

 

[chopsaw]

Thanks, i actually had the pasterization table and times was just curious if the sausage could be pulled before the safe temp...if i knew it was going to be cooked to 165 later on. Similar to bacon...which is smoked but not fully cooked.

I'm with ya ,,, I have the same question . I think the SV might surprise you . Have not tried to finish sausage with it yet , but alot of guys like it . Let me know how it turns out .

 

[CajunChris]

Update...so i SVed the andouille from 122-to 155. It still came out delicious, however the main difference i notice is the sausage came out a little “juicier” instead of dryer (which i like for andouille because its more traditional). If i would of planned my time better and finished it in the smoker it would of been perfect. However, SV is def a good tool even to use in a jam such as this. The only other thing i didnt do was bloom because time was an issue, that would of helped too. I was thinking of unpackaging the sausage and air drying it in the fridge for a few days to try and dry it out a little further.

 

[CajunChris]

50B31FCD-D1C0-47CF-8596-1E38CED37E71

• CajunChris
• Jun 16, 2018

F47B9823-2FAC-402A-8F55-7A4CD0B3D384

• CajunChris
• Jun 16, 2018

 

[daveomak]

Meats should be fully cooked once the cook is started... Commercial processors take "partially" cooked sausage to 138 F... and hold there to comply with the pasteurization tables... Soooo, their meat is basically fully cooked.. They say to cook the meat when you get it because it still looks raw and to take a safety step against food borne pathogens...

 

[daveomak]

Below is a "Sous-Vide" 6.5D pasteurization table ..