Finishing sausage in water

[pc farmer]

I have some bologna cooking.   Been smoking for 5 hours.

They are in muslin bags, can I finish in water?

 

[daveomak]

I'd slip them into plastic bags...  or vac pack bags...  but I wouldn't suck them too tight...    or leave the bag open and hang on the side of the pot with a clamp of sorts...  

 

[pc farmer]

 
I'd slip them into plastic bags...  or vac pack bags...  but I wouldn't suck them too tight...    or leave the bag open and hang on the side of the pot with a clamp of sorts...  

Too keep the water from getting into the meat.   I got ya.    I am only at 122 IT right now. 

Poach water at 160?

 

[daveomak]

Yep...   160 to keep the fat from melting and running out of the meat...   If you want to use a lower water temp. and pasteurize the meat at a lower temp. you can use the chart below...

As an example...  have the water at 145 F. and when the meat IT is 140 for ~10 minutes, it's safe to eat...   You may not like the texture at 140 but you know it's safe...  

2015-12-20 NON INTACT pasteurization table 001.jpg

• daveomak
• Jan 23, 2017

 

[DanMcG]

I poach at 170 with no problems. Thanks for the chart Dave.

 

[daveomak]

I poach at 170 with no problems. Thanks for the chart Dave.

Thank you Dan.....   I post the chart so folks will know at what temp and time their meats will be safe to eat.......   Based on FSIS and other scientific data....   I think it's worth noting if folks have a situation when a smoker fails or whatever....

When I worked at Hempler's Meats, (as an outside contractor), memory recalls, and I could be in error here,  they took their smoked meats up to 138 deg, F.....  They had charts logging internal meat temps and time...   then they would verify the internal meat temps, of several pieces, with a traceable thermometer prior to removal from the oven/smoker... 

 

[pc farmer]

So when they stalled at 140 for a hour it would have been safe to eat.   The texture wouldn't have been good thou.   They were still soft by squeezing them.

 

[wade]

 
As an example...  have the water at 145 F. and when the meat IT is 140 for ~10 minutes, it's safe to eat...   You may not like the texture at 140 but you know it's safe...  

That is a very good point Dave. It is easy to forget that the cooking is as much about getting the right texture as it is for ensuring safety.

 

[daveomak]

 
So when they stalled at 140 for a hour it would have been safe to eat.   The texture wouldn't have been good thou.   They were still soft by squeezing them.

Correct.....   the texture may have sucked dramatically...    you probably would have wanted to "re-cook" them....  but, according to the pasteurization tables, which are based on scientific studies, they are "free" from harmful pathogens...   I think some meats, subjected to that chart, are preferred if additionally cooked...  

I don't like pork roast cooked to 145...  I don't like chicken or turkey cooked to 165 if it's on the bone...  The myoglobin leaking out in a "red" color turns me off...  but it's safe to eat...

Anyhow, thanks for asking about it...  It's one more tool in your arsenal to provide safe to eat grub....