Recooking summer sausage

[jenson]

Made some summer sausage yesterday with venison and pork. Recipe was rytek kutas venison summer sausage and it said to get it to 145 but my smoker has some terrible heat stratification and the tops were high 140s and the bottoms high 130s and it was getting late so i pulled it, cooled it in a water bath and put it in the fridge last night. Then this morning the idea dawned on me that since i used pork maybe this should have been cooked to a higher temp and im worried the bottoms didnt quite get up to 145 either. The sausage has salt and cure #1 in it and cured in the fridge for 2 days so bactiera wise i don't think theres an issue but i was thinking about tossing it into a 200F oven when i get home from work and let it come up to 150-160 and then chill it and put it back in the fridge.

I just dont want to ruin 10lbs of sausage by recooking it but i also dont want to worry about it being undercooked.

Thanks for any advice

 

[zwiller]

Any idea how long these were held at the stated temps? I like your plan and very much agree you want higher IT. I go to 150F and this is done for texture. Choice is yours though. One thing that really helped my SS was warming them up to room temp before smoking. I do overnight. I have issues with evaporative cooling and it slows the IT climb.

 

[jenson]

They were probably at those temps for an hour maybe more. The sausages feel firm but not hard firm. Ill just put them in the oven where heat is more consistent and hold them around 150 for 15-30 mins once they reach temp. Or maybe ill just try it with 2 of the chubbs instead of all 4.

thanks

 

[zwiller]

Good news is it's all pasteurized and safe to eat but good idea to go higher for texture. Here's a good thread with a lot of good info for you: https://www.smokingmeatforums.com/t...d-other-sausage-internal-temperatures.270873/

Seriously, try warming up next time. I had the same issue (stall) and the rest helped a lot.

Good luck!

 

[jenson]

so recooking wasnt a problem. Cooked it at 200 until it hit 150ish then into a cold water bath. Results attached. No skin sticking problems either, although the venison i had was so mild that now with the pork to stretch it to 10lbs it barely has any game flavor.

 

[chopsaw]

Looks good .
I had some once that I goofed up on the mix , and half the batch was to fatty for me . So I re-hung it and cooked the fat out of it . Came out good .
Also did a test with some Umai once . I hung in fridge until it lost 30 % , then I removed the bag and hung it in the smoker at 200 to an IT of 152 . Hot and fast for safety reasons . That came out like Oscar Meyer hard salami .
Glad yours worked out .