Help with Summer Sausage in MES

[RickPNW]

I made some summer sausage from a Len Poli recipe the other day. I used LEM fiber casing and hung the chubs on a dowel I put across the rack mounts of my MES. My MES is the one with a glass door, electronic control in front, and the damper is on the top left corner.

Some things went wrong, that I need advice on. First, the casing pulled away from the meat. I believe I didn't soak the casings long enough for starters, so that accounts for some of that. The meat also seems a bit dry, which I believe is a result of it taking so long to get to temperature. I know humidity is important, but I noticed moisture dripping down the glass of the door nearly the entire time, so I thought I'd be okay.

I smoked for about 4 hours at 130*, then raised the temp to 160* for an hour, and finally to 180* until the meat got to 160*. However, after about an additional 6 hours, the meat temp was stuck below 150*, so I brought it in and stuck it in the oven to finish. Once it reached temp, I put it in ice water to drop the temp. I think the prolonged time in the smoker dried it out too much. Is that also why the casing pulled away?

Why did it take so long for the meat to come up to temp? What's the rule of thumb for the damper setting? Should it be completely closed when trying to raise the temp? I never know where I should have it set. I haven't made any of the mods to the smoker I've seen discussed here; would that help? Could I raise the temp higher than 180* or so to finish the meat? What's the limit?

 

[crazymoon]

Rick, Did you leave all dampers wide open at a temp of 120-130 for at least an hour or more before smoking?If you soaked the casing in warm water for 20-30 minutes that would be sufficient, maybe you didn't pack the casings full enough . I NEVER go above 170* when doing sausage as the fat will melt out of the meat .Dry meat could be the result of this or not enough fat in your mix,I like a 75/25 mix. I also stop cooking at an internal temp of 152 ish and your ice water bath should only drop the temp to about 115-120 and then bloom for hours before refrigeration. Hopefully this answers a few questions ?

 

[chopsaw]

CM has it covered . If you set at 180 already to hot for SS ,, how much was it running over , and for how long ?
What therm are you using ? Just want to make sure you're not using the meat probe on the MES .

 

[wild west]

And also do not rely on the mes controler read out for actual cabinet temp

 

[hoity toit]

It fatted out due to too much temp, did you add water to your mxix? If so that it what made it take so long. I only use 1/4 cup water and try to stuff at tight and full as possible. Mine usually takes 13-14 hours to finish off I pull it at 152-160 and into water bather for 30 min, then hang to dry then overnight in the cooler. I have been also known to take the temp to 200-220 for short little time like 30 mins to push it over the threshld so it will finish, but be carefuyl or risk fatting out. Look at the bottom of the casing and you can see. One other trick is to nip the bottom of the casing off after the meat has cooked long enough to set, excess water will gravity drip out.

HT

 

[RickPNW]

I know I didn't soak the casings for over 20 minutes, so that's a problem.

I don't think (can't remember) I had the damper open when drying in the beginning.

I did rely on the internal thermometer of the MES for the cabinet temp, so I'll use a different thermometer. I use a Thermoworks for the meat. I also checked the meat thermometer of the MES with a glass of ice water and it read 32*F. I had that probe and the Thermoworks in two different chubs and they were within a degree or two of one another.

I did not add any water to the meat during the mix before stuffing. Nor did I add water to the bowl at the bottom of the MES.

So to remedy, I will ensure casings are soaked appropriately and then stuffed adequately. Open the damper all the way for the first hour to dry the chubs at about 120*. Close damper half way during smoke for 3-4 hours at 140*. Add a little water to bowl, turn up heat to 170*, close damper completely, and measure chub temp with external probe. Sound right?

I didn't realize it was supposed to take as much as 13 hours. I've used my Traeger before, and it didn't take that long, so I just have to dial in the MES.

Thanks for the help.

 

[wild west]

I would leave the damper open for the whole time and leave the water pan dry. The mes is already a humid cook chamber and the moisture from the sausage needs to escape. Good luck with the next batch

 

[crazymoon]

Rick, I would bump my temps up hourly in 10 degree increments for the first 4-5 hours(until 170*) to help prevent case hardening .I use fibrous casings from The Sausage Maker (2 and a half inch) and am pleased with them.