Philly Cheese steak Fatty HELP

[austin buckeye]

Question. 

Philly Cheese Steak Fatty has been on the smoker 260-275* for 2 hours and 45 minutes. When I cut into the Fatty the sausage still looked pinkish-redish.  Is this normal or should it look greyish?

 

[pc farmer]

Did you take a temp of it? It should be done thou.

 

[austin buckeye]

Did you take a temp of it? It should be done thou.

180-185

 

[JckDanls 07]

at that temp (with an accurate therm)... it's more than done.... color doesn't bother me if accurate therm says it's done ...

 

[pc farmer]

Yup. Its done

 

[austin buckeye]

I had used my maverick 733. My concern was when I inserted the probe, I took the internal temp of the cheese steak. I also had a jalapeño popper fatty that reflected the same IT. So the probe went through the sausage into the "filling". However, as long as you say it was done. It was kindz of a moot point anyway, they disappeared as soon as I cut them in portions. I hope they don't get ill. :devil:

 

[Bearcarver]

Was the whole interior Pink--Red, or mostly the outer portion??

Sounds like it could be your Smoke Ring.

Bear

 

[austin buckeye]

 
Was the whole interior Pink--Red, or mostly the outer portion??

Sounds like it could be your Smoke Ring.

Bear

interior was darker (grey). It sure tasted done. Thanks to everyone for your responses. Wasn't sure if I had everyone eating raw sausage. But after reading replies, I feel safer now. Thank you, Thank you, Thank you

20140629_162217.jpg

• austin buckeye
• Jun 29, 2014

20140629_160715.jpg

• austin buckeye
• Jun 29, 2014

 

[austin buckeye]

Philly Cheese Steak...

20140629_163445.jpg

• austin buckeye
• Jun 29, 2014

20140629_163436.jpg

• austin buckeye
• Jun 29, 2014

 

[pc farmer]

Looks Damn good to me

 

[austin buckeye]

Looks Damn good to me

twas my first time making Fatties. Was told my atomicsmoke that it was a rite of passage. LOL. He wasn't kidding. It was very delicious. 

 

[Bearcarver]

Yup---I would say that's a smoke ring.

Here's one of my favorites, and I'm seeing about the same thing:

http://www.smokingmeatforums.com/t/110401/first-qview-philly-cheese-steak-fatty

Bear

 

[austin buckeye]

Yup---I would say that's a smoke ring.

Here's one of my favorites, and I'm seeing about the same thing:

http://www.smokingmeatforums.com/t/110401/first-qview-philly-cheese-steak-fatty


Bear

thank you Bear