Making my third, and largest, batch of Summer Sausage: 57# worth!
We've always done both SS and Pepperoni together in the chamber using the spec'd temp for the 'roni (100* f) despite the SS recipe calling for a lower temp.
Anyhoo at 100* f it generally takes about 18 hours for either sausage to reach a pH of 4.2 (which is what we consistently have been getting and consider full ferment.) before we begin the smoking and eventual heat treatment (140* f internal for 12 minutes)
This time we are running just the SS at it's spec'd temp of 89* f. Am guessing that final pH will take a little bit longer as a result and current readings bear that out.
Just curious what influence the lower temp and longer time in the chamber might have on the flavor and final product.
Any thoughts?
We've always done both SS and Pepperoni together in the chamber using the spec'd temp for the 'roni (100* f) despite the SS recipe calling for a lower temp.
Anyhoo at 100* f it generally takes about 18 hours for either sausage to reach a pH of 4.2 (which is what we consistently have been getting and consider full ferment.) before we begin the smoking and eventual heat treatment (140* f internal for 12 minutes)
This time we are running just the SS at it's spec'd temp of 89* f. Am guessing that final pH will take a little bit longer as a result and current readings bear that out.
Just curious what influence the lower temp and longer time in the chamber might have on the flavor and final product.
Any thoughts?
