First Summer Sausage - Cook time

Discussion in 'Sausage' started by plimtuna, Aug 31, 2015.

  1. plimtuna

    plimtuna Fire Starter SMF Premier Member

    Took my first foray into Summer Sausage and 1 1/2"  fibrous casings.

    Bought PS Seasoning Spicy Garlic Summer Sausage from Cabela's

    Also bought PS Seasoning 1 1/2' casings .

    Made 14 #, about 8 lbs beef (88%) and 6 lbs Pork ( I had a mix up and had too much pork)

    I bought the meat ground from CostCo.  I did not run it through the grinder again.

    Made 11 1 1/2"  sausages.  

    Smoked in my MES with Pecan (thought I had hickory left in the cabinet, but alas I was all out).  added a second wood dowel to improve airflow around sausages.  Notice the clean smoker, I finally used some Goof off oven cleaner and a ton of elbow grease on Saturday to get a nicer / cleaner looking smoker (for a few weeks anyways).


    1 hour at 110 F  (for here in Phoenix in August, that is not using any electricity at all)

    1 hour with smoke at 130F  IT of about 100

    1 hour with smoke at 140F  IT of about 115

    4 hours at 170 no smoke got IT to about 140

    1 hour at 190 no smoke to get IT of 145

    Ok, at this point it is 9:15 PM on a Sunday evening.  Enough is enough.  

    1 1/2 hour at 210F no smoke to IT to 156.

    Finally at 10:45 I pulled the sausage and dropped in ice filled cooler for 20 minutes, dried and moved to fridge.  Noticed a sublte shrinking (wrinkled casing)

    Waited to morning to cut in and try the sausage.  They were spot on - 


    Questions - 

    Does the amount of time seem right?  Did I rush it too much by using so much heat at the end?  What are your typical times for 1 1/2" casings?

    Lastly, while the Cabellas seasoning is very good, I prefer my own concoctions.  Any suggestions for good scratch seasoning mix?
    Thanks in advance.
     
    Last edited: Aug 31, 2015
    shoebe and boykjo like this.
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I never go over 170 in my smoker to get a IT of 152* yep sometimes you get a stall or it just takes longer, I average 8-10hrs. I usually start out at 110 myself, this last batch I did I started at 130 for two hrs, before smoke and up gradulally  to 170 and took me 8hrs.

    I was using 2 1/2" casings also. (I also left at room temp for 1hr while smoker was heating up.) 

    1 1/2 SHOULD have been a little faster, Did you check your therms before starting?? Could have had a stall?? 

    A full smoker is a happy smoker

    DS
     
     
  3. plimtuna

    plimtuna Fire Starter SMF Premier Member

     > 1 1/2 SHOULD have been a little faster, Did you check your therms before starting?? Could have had a stall?? 

    Admittedly, my MES is often under temp.  and that 170 for 4 hours could have really been 158 - 162.  But the main thing you shared is that I should keep the temp lower (don't go to 210 to speed things up).  I think next time I will set it up late evening, let it go all night.  Too much pressure on a Sunday evening, kicking it off at 1:30 in the afternoon was too late.

    Thanks for read and answers.
     
  4. doctord1955

    doctord1955 Smoking Fanatic

    When u run ur heat over 175 degrees u run the risk of rendering the fat out of your sausage and it will be dry!  The fat will fill the end of your casings!
     
  5. plimtuna

    plimtuna Fire Starter SMF Premier Member

    Well the good news is that i did not render any fat out.  The stains  in the MES are from some jerky I did earlier.  The sausage has great looking, taste enhancing, fat globules. 

    I have had the fat fill the end of casings when doing smoked kielbasa.  Thanks for the added information.
     
    reinhard likes this.
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking Summer sausage plimtuna.......................[​IMG]

    [​IMG]

    Joe
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    PT,  Your sausage looks spot on ,no shriveled casings or fat rendering![​IMG]
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Did a great job on the Summer Sausage!!!  I'll give you a lot of credit for cleaning the walls of the smoker, but I don't touch t he walls.  It's part of the "curing" process and I leave it alone.  I do clean my grates every time though.  [​IMG]Reinhard
     
  9. plimtuna

    plimtuna Fire Starter SMF Premier Member

    Thanks for the encouragement.

    The cleaning of the smoker has been a bit of a 'discussion' with the wife lately.  I do the grates each time and line the drip pans with aluminium.  My wife thinks I should clean the whole thing.  Today I came home to find she had pulled the pans, the racks and the rack guides.  I asked when she was going to start cleaning the grill for me, which she has never done.  Topic closed - ;-).  

    I do like the idea of curing.

    Now I do have to clean my cool smoke side car.  The creosote is so thick the wood chips stick to the side walls - maybe Saturday.
     
  10. plimtuna

    plimtuna Fire Starter SMF Premier Member

    Thanks guys, I appreciate the encouragement.  I shared it at work today and got good comments.  I really pride myself on making my old rubs and sausage seasoning (which I did not do for this first attempt).  But will for the next time.  It needs a bit more bite and pepper.
     

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