Sausage curing question

[Smkryng]

I’m looking at a recipe and I’ve seen on here that cured sausages are started out at lower temps and then bumped up every hour or so until the desired IT is reached. What’s the purpose of this instead of starting out at a higher temp or just doing the whole cook at a higher temp?

 

[pc farmer]

Starting at lower temps and working up will get more moist of a product. High temps to long you will have fat out. Steps help with the bind too.

 

[Smkryng]

That makes perfect sense. Thanks!

 

[Brokenhandle]

Also gives more time for more smoke flavor

Ryan

 

[BGKYSmoker]

What farmer said.

 

[indaswamp]

Yep, what farmer said....

Only thing I'll add is that if you start the cook at a higher temp, before the raw meat has 'set' then this is what squeezes the water out. Think about when you put a hamburger patty in a blazing hot pan, it tightens up. Same thing happens with sausage in a casing. Starting low temp. allows the meat paste to warm slowly and the proteins don't tighten up as much or as fast, so more moisture stays in the product....

 

[daveomak]

If you want really moist, full pasteurized sausages, follow the FDA pasteurization table.. My smoker NEVER goes above 160F when doing sausages.... When the meat gets to around 130-135, I start turning down the smoker temp and watch the clock.....

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).

 

[indaswamp]

Good post Dave. I'll add here that the meat probe should be placed in the link that is in the coolest spot in your smokehouse to ensure all sausages are thoroughly pasteurized.

 

[Smkryng]

Thanks guys, great info!