Help! First summer sausage!

[dan gostisha]

So I am smoking my first summer sausage as we speak. 30% pork fat and 70% venison. It started out fine (maybe it still is). Dried for 2 hours at 100. Then up to 130 for 1 hour, 140 for 1 hour and 150 for 2 hours now. I checked it just recently and there sure is a lot of fat rendering out. In a panic I checked the temp with 2 different thermometers that I know are accurate. Chamber temp reads 157, still well under the 170 most say to top out at. I figured that can't be right so I checked the thermometers again and they are spot on in boiling water.

Sausages are currently at 118.7 IT. Is it normal to have so much fat rendering out?

 

[mossymo]

It does not sound right. What is cook chamber set up... brand, model? Sounds like direct heat and not indirect at those temps.

 

[dan gostisha]

It's just a cajun injector electric smoker

 

[dan gostisha]

Heater is on the bottom cover up by the chip tray, similar set as an mes30

 

[mossymo]

At those posted temps of indirect heat I'm stumped...

 

[Dawg Dude]

If I had the same thing happening. I would put it on an oven broiler pan (so the fat drips away) and finish it in the house oven. See what it turns out like if it is good great! If it's not good,feed it to the Dog. Learn and move on. My Dogs love me.

 

[dan gostisha]

They seem to not be oozing much anymore. Maybe it was some surface fat or something. I'll see how they turn out after blooming overnight.

 

[crazymoon]

Did you do a double grind of venison and the pork fat,maybe too much fat on the outside if not mixed enough??

 

[dan gostisha]

I did not, as I prefer a more coarse texture in my sausages. It was mixed very well in my meat mixed though. I have made plenty of other sausages, just never smoked any before so I am not 100% what is normal and what isn't.

 

[dan gostisha]

I have 8 more logs that need to be smoked tomorrow. If these ones do not turn out well maybe I will try drying them a litter longer?

 

[mike1ranger]

How did you stuff it? I had same issue a few weeks ago. Temps were all good. For some dumb reason I had used my grinder to stuff. Guys on here said that the grinder just smears the meat and that can cause fat out even if temps are correct.

The summer sausage turned out ok. Not great but ok. Some I shared with said it was great but it wasn't my beat batch.

 

[indaswamp]

Did you chill the fat really really cold prior to grinding so you get a clean cut? If not, and you ground the fat while it was too warm, you may have fat smear, which will fat out fast when heated.

 

[dan gostisha]

I used a stuffer. The fat was cold enough my hands hurt after mixing it.

 

[whistech]

If your sausage is hanging vertically, my guess is that the bottom of your casings are too close to the heat source. I would lay the sausage on the rack closest to the top of the smoker and see it it performs better. If your are already laying the sausage on the racks, then I don't have any advice. Good luck and I hope they turn out good. Post some pics of your finished product.

 

[dan gostisha]

If your sausage is hanging vertically, my guess is that the bottom of your casings are too close to the heat source. I would lay the sausage on the rack closest to the top of the smoker and see it it performs better. If your are already laying the sausage on the racks, then I don't have any advice. Good luck and I hope they turn out good. Post some pics of your finished product.

I am hanging them. If they don't turn out well I will try putting the rest on a rack tomorrow and see if the results are different.

 

[checkdude]

I am hanging them. If they don't turn out well I will try putting the rest on a rack tomorrow and see if the results are different.

You could always finish them in water bath after they take on some smoke? Seems to work for me.

 

[dan gostisha]

Checked them today. It appears it was only surface fat that rendered. Flavor and texture are spot on. I just removed the casing, wiped off the outside of the sausage and will hang in cheese cloth to dry a little more. I placed the ones I am doing today on racks to see if that helps. If not, oh well my new smoker will be finished in a month or so anyway.

 

[checkdude]

Darn! That looks really good. I like bigger chunks. Bet it'll taste great!

 

[crazymoon]

DG, Your SS looks great,it makes sense now about your small fat out with the larger chunks of pork fat. I'd love a slice of your SS!!!

 

[dan gostisha]

Thanks guys! I have lurked around on this site for several years and I knew with the experience here you all could help me out if needed.