Smoked Andouille - Cant get to 152 IT

[stewie-q]

Greetings once again.

I've been making fresh sausages for a few years now and wanted to try my hand at smoking. I'm using Rytek Kutas recipe.

I dried them for an 1.5 hours @ 130 in my 40" MES.
Boosted smoker temp to 160 and left it over night.

Fast forward to the morning:
Its now been 15 hours @ 160 and IT is 140.

I'll need to leave for Christmas festivities at 3 and am praying to all things holy, I'll have a few hours to bloom.

Does it typically take this long to reach 152 IT when smoking sausage? I know my Maverick digital probes are accurate. I just didn't expect it to take 20 hours to complete. They have a nice color and look as if they want to start wrinkling.

I'm prepping a turkey roaster to poach them to hopefully expedite this process.

Any insight or tips would be most appreciated.

Thanks in advance,

 

[stewie-q]

Just realized this was posted in "ROLL CALL".
I cant figure out how to delete and move. Working on it.

 

[motocrash]

Preheat oven to warm which is ~175* and quickly transfer ?

 

[stewie-q]

I've got the MES sitting at 170 now and IT has bumped a few degrees.

MODERATOR:
I realize this is in the wrong place. Please delete. I have recreated this thread under "Sausage".
Apologies for the oversight.

 

[chopsaw]

Bum the temp up and push it to 152 .

 

[daveomak]

As a rule of evaporative cooling, meat generally can't get to within 25 degrees of the oven until it has totally dried out...

 

[stewie-q]

As a rule of evaporative cooling, meat generally can't get to within 25 degrees of the oven until it has totally dried out...

So I didnt dry long enough? They were dry to the touch.

 

[motocrash]

As a rule of evaporative cooling, meat generally can't get to within 25 degrees of the oven until it has totally dried out...

Q=mL

 

[daveomak]

So I didnt dry long enough? They were dry to the touch.

The oven/smoker temp wasn't high enough... The meat was moist inside and as the moisture evaporates, it cools the meat exactly like when you sweat...
You can also heat meat to conform with the pasteurization tables... perfectly safe to eat when it is followed...
So, once the meat gets to 135 for 28 minutes, it's safe... be sure your temp probes are accurate... I hold meat for an extra hour, at safe temps, just for insurance...

 

[stewie-q]

135 IT?

According to what I've read - thats too low and the magic # is 152 IT. Are you saying its safe to pull now for an ice bath?

Its now at 145 IT and has been above 135 for 8 hours.

 

[daveomak]

I'm not saying that... The FDA's FSIS... Food Safety Inspection Service says that.... Have you heard of pasteurizing foods, to kill pathogens, to make the food safe to eat ??? Well, the above is a pasteurization table... It describes the temperature and the time required at that temperature, to make the listed foods safe to eat....
The particular chart I displayed is for "Non intact meats"... ground meats, emulsified meats.. etc... There are charts for whole cuts... poultry... they test about everything... They infect the meat with known amounts of pathogens.... heat it up... take a sample and note the time.... count the live pathogens... publish reports.....

 

[gary s]

Good morning and welcome to the forum from a nice sunny chilly day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

Gary