Fat Out ?

[Bigtank]

When smoking cured sausage whats the highest internal temperature you should ever go to avoid fat out? I've seen recipes that say 156 and some as high as 165.

 

[SmokinEdge]

Depends on the meat variety.
Pork, 145-150
Beef, 155 or so
Chicken, 165
Venison, 165.

All just depends, fat out most generally is from fat smear in the grinding process, or from to high pit temp for to long.

 

[Fueling Around]

Also drop the temps by 5-10° if you are smoking them in a pellet grill. The convection oven nature heats the sausage must faster than in a smokehouse.

 

[chopsaw]

I've seen recipes that say 156 and some as high as 165.

Some of that difference might be in the proteins used .
All pork butt that I cut and ground I go to 152 . Max smoker temp 165 .

Game meat I would think needs to go higher .

 

[Brokenhandle]

There's a sticky in the sausage section on pasteurization times that you can go by as well. Cook for a certain amount of time at lower temps.

Ryan

 

[boykjo]

I've gone to 170 with no fat out. A lot can depend on many other factors like chamber temps, hot spots, even heat convection around the entire sausage (upper an lower), the quality of the fat and meat. Size of the sausages, temperature control. Hitting 175 its usually all over with but with a little fat out the sausage is still good. My 2 cents

 

[indaswamp]

I go to 136*F INT and then start a timer. Pull the links after 1.5 hours. They are done having been pasteurized to Log7 reduction of pathogens. Final temp. could be 142-153 depending on size of batch in the smokehouse....but does not matter, they are done per the USDA regs....