Had to stop smoke in the middle HELP!!

[fuzzyfishin]

 Started a cold smoke on ven jerky and a beef sausage link. Had 5hrs on the smoke and turned temps up to 155. Had the 2.5in cased roll up to 102o and had to shut it down, do to haveing to take wife to hosp. (All ok TU)

I did have cure in the meat. I shut it down with door open till we returned home. Temp inside smoker now is 35o. I think the cooling down was ok. Will be able to hold that temp till tomarow after work.

   Do you think both that the ven jerky and sausage will be ok? I think the jerky should be fine. Never had this happen before. Can You give me some thoughts to my dilema.

  Thank You

 

[pgsmoker64]

Sorry I can't help...

Bump to the top...

Moderators...can someone help fuzzy?

 

[kathrynn]

Will try to get help!!! Hope the Wife is okay!!!

Kat

 

[boykjo]

With the cure your good

 

[BGKYSmoker]

Not to clear on what your trying to ask here?

 

[chef jimmyj]

Between the Cure and quick Cool down, I see no Safety issues but I defer to the Sausage/Jerky Guru's to comment on any Quality issues...JJ

 

[boykjo]

:

 

[boykjo]

Not to clear on what your trying to ask here?

He is asking if it was ok to take his wife to the hospital and leave the sausage unattended...LOL 

 

[BGKYSmoker]

He is asking if it was ok to take his wife to the hospital and leave the sausage unattended...LOL 

Oh

Yeah sure hospital 1st. Toss the sausage and start over after your wife is better.

 

[fuzzyfishin]

 Well after having to go back to hosp this morning. Now back home from. Am going to re-heat the meat. starting at 50o. Then jump to 100o for 30 min. Then work up to my normal heating temps.

  Thank you for your replies. Will let know how it all pans out. I am thinking that the sausage may be overdone. We will C

   All is good now with the wif

  thanks again

 

[fuzzyfishin]

  After more than 7hrs of re-heating the meat. I am still not close to being finished. I can't get the heat on this junk smoker. At first things were moving according to plan. Then I had a stall. I left the dang thing for  over an hour. Found that my link of sausage had lost 6o. I increased the temp and it will not get above 140o. Time to throw  this quality masterbuilt electric to the curb.

  I have been smoking for 10yrs and have never had a these problems smoking.