First Summer Sausage

[skeletoil]

   I got 160 on one chub pulled it. 2 Hours later at 12 hours cooking time I had 152-156 on the remaining four sausages. All were reddish in color. Casing does not come off clean. I ate part of the one that went 160. Very good. Hi Mountain Jalepeno Summer Sausage seasoning mix, 8 lbs. venison, 1.5 lbs. ground pork, 1/2 lb. ground bacon, 6 teaspoons garlic powder, mustard seed and hi temp cheddar cheese.

   130 for 2 hours, 145 for 2 hours, 170 for 4 hours, then 190 to finish at 12 hours

  Leary of the red color and think that I should have probed around on the chubs more. Mostly checked temps low to midway. Anyone else have red sausages?

IMG_20130310_204034.jpg

• skeletoil
• Mar 11, 2013

 

[rexlan]

If you had cure in it (hopefully) it should be pink .

Let them sit in the fridge for a couple of days ... should peel easily unless you got bad casings.

190° for the smoker is pretty hot ... 170° is about max - takes some time unless you got a bad thermometer..

 

[BGKYSmoker]

Your color is normal for cured sausage.

ssaus.JPG

• BGKYSmoker
• Mar 11, 2013

Problem: Casing will not peel
Possible cause:
1.)Product is too dry during entire cook cycle
2.)Product is not showering or cooling properly
3.)Need easy-peel casing

Solution:
1.)Dry to set casing and smoke, then finish with at least 50 percent relative humidity.
2.)Ensure a showering step is being taken.
3.)A coating can be added to the inside of the casing to increase "peelability

 

[skeletoil]

Forgot to add, added smoke @ 140,  used ice water bath for 15 minutes. Did not have time to let them bloom. Vacuum sealed.

 

[jrod62]

They look good to me. Thumbs Up