Keys To Making Great Sausage: Step By Step W/ Lotsa Pics

[daveomak]

Sometimes I use about 1/4 cup of water in 5# and other times I need over a half cup to get it at the correct consistency.
Robert

I have found W-M adds water to their ground meat products... and not too consistent... I grind my meats from roasts or steaks, from the "buy it now" bin....

150 to 152 is usually my target temp for the IT of the sausage. At that point it's safe to eat and doesn't dry out. Not sure exactly what you're asking regarding the 165 though.
Robert

To insure the meat is safe to eat, especially ground meats, heat to 165 to kill listeria... OR..... Try using the pasteurization tables..... My sausage is cooked to 135 F.... and held there for 1 to 1.5 hours in the smoker... No fat out and no dry crumbly sausages.... that goes for sticks also....
The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.

Temperature... ....... Time.... ....... Temperature... ........ Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4)........... 112 min
131 (55.0) ......... 89 min...........
132 (55.6).......... 71 min............
133 (56.1).................. 56 min............
134 (56.7).................. 45 min...........
135 (57.2).................. 36 min............
136 (57.8).................. 28 min...........
137 (58.4)................. 23 min............
138 (58.9).................. 18 min...........
139 (59.5).................. 15 min ...........
140 (60.0).................... 12 min............
141 (60.6).................. 9 min..............
142 (61.1).................. 8 min.............
143 (61.7).............. 6 min
144 (62.2).................. 5 min
145 (62.8).................. 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

 

[Murray]

150 to 152 is usually my target temp for the IT of the sausage. At that point it's safe to eat and doesn't dry out. Not sure exactly what you're asking regarding the 165 though.

Robert

I was under the impression that ground meats should be cooked to IT of 165F. Never mind I just read the pasteurization chart above